Transform summer’s sweetest, juiciest bounty into an easy-to-make dessert with this Hot Honey Peach Galette. Forget fussy pies that require tons of patience and handiwork. Instead, this rustic, free-form pastry celebrates creativity and the sun-ripened flavors of peaches. Plus, a drizzle of spicy hot honey only makes things more mouthwatering. It’s a simple yet elegant treat that brings together warm, sweet, and a subtle kick, making it the perfect dessert for any summer gathering.
When are Peaches in Season?
Summer is the time for peaches whenever these fuzzy bulbs of pink and orange ripen. You’ll find this juicy fruit from late May to early October but their peak is from July to August when they are at their most delicious. This all depends though on what region you are in. Those in a warmer region in the southern states may find their peaches harvest earlier, even in April. If you live in a northern state where the winter keeps things cool till practically June, your peak peach season will come later in the summer, sometimes lasting into September.
Easy Hot Honey Peach Galette
Description
The naturally sweet nature of peaches makes a match with sticky and delectable hot honey.
Ingredients
- 1 round frozen pie crust (I recommend Dufour)
- 5 small peaches, peeled and sliced into 1/4-inch slices
- 1/4 cup hot honey
- 3 tbsp sugar (brown or white)
- 2 tsp lemon juice (fresh is best)
- 1 tsp ginger
- ¼ tsp nutmeg
- Pinch of salt
- 2 tbsp cornstarch
For finishing:
- 1 egg
- 1 ½ tbsp sugar (turbinado or demerara preferred but optional)
- ¼ cup hot honey
Instructions
- Defrost pie crust according to instructions on package.
- Line a baking sheet or pizza pan with parchment paper or a silicone baking mat. Preheat oven to 350.
- In a large mixing bowl, whisk together lemon, hot honey, ginger, nutmeg, salt, and cornstarch until well combined. Peel and slice peaches and add them to the bowl. Stir to coat.
- Center the pie crust on the prepared baking surface.
- Pretend there’s a compass on your pie crust and place one slice of peach at north, south, east, and west positions, about one inch in from the edge of the crust. Now add slices to create a tidy circle.
- Fill the empty center with slices.
- Drizzle any extra juices left in the bowl on top of the slices.
- Fold the edges of the crust up onto the outer ring of peach slices, crimping every 1.5 inches or so.
- In a small bowl, beat the egg. With a brush, wash the folded and crimped crust with egg. Sprinkle sugar on the crust…and on the peaches, too. You could add a sprinkle of nutmeg here, too.
- Place in oven and bake for approximately 35 minutes, until crust is golden and crisp.
- Remove from oven when done. Let cool to room temperature. Loosen galette from surface using a thin spatula. Slide it onto a serving plate.
- Just before slicing and serving, drizzle ¼ cup hot honey all over the galette. You could add whipped cream or ice cream to each plate as you serve the galette. Enjoy!
Recipe and Styling by Keith Recker
Photography by Dave Bryce
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