enriched dough/ Fruit/ puff pastry/ summer/ Yotam Ottolenghi

Peach, Rosemary and Lime Galette | Ottolenghi

If you still have peaches in the fridge past their prime, consider making a peach, rosemary and lime galette. A vegetable or fruit galette is my goto method in making a special treat. How much I need a pick-me-up! There are many galette recipes on this blog: sweet potato, bell pepper, mushroom, apple or apricot. It’s hard to pick one favorite among them. Each stands on its own. However, in the early fall, a peach galette looks like a delicious way to say goodbye to summer…

The recipe calls for store bought puff pastry; this is one way of doing it. Another way is to make a galette dough, which is just as easy to make in a food processor. Here is the recipe. The beauty of making the galette is its casual look; perfection is not needed. Furthermore, the dough is every bit as delicious as the puff pastry — but without the sweat. You might consider doubling the recipe, save the rest of the dough to make another galette at a later time.

This is an Ottolenghi’s recipe. Like most of his recipes, there is always a twist and something unexpected. Here the element of surprise are the rosemary and lime. The earthiness of rosemary and a waft of citrus flavor are just perfect to elevate the peach galette — until the next peach season.

Print Recipe

Peach, Rosemary and Lime galette

Ingredients

2 limes – 1 peeled in 7 long strips, the other grated, to get 1 tsp, then both juiced, to get 1½ tbsp
80g caster sugar
2 large firm peaches, stoned and cut into 0.5cm-thick slices (300g net weight)
2 large sprigs rosemary, plus ½ tbsp picked leaves
150g creme fraiche
Plain flour, for dusting
200g all-butter puff pastry
10g unsalted butter, cut into 1cm pieces
1 egg, beaten
¼ tsp cornflour

Instructions

Heat the oven to 180°C/350°F.

Mix the lime juice with 60g sugar in a large bowl, add the peaches, strips of lime skin and rosemary sprigs. Stir and set aside to macerate for at least 40 minutes, and up to a couple of hours. Strain the peaches through a sieve set over a small saucepan, and discard the rosemary and lime peel: you should end up with about 60ml peach syrup.

Mix the grated zest and a teaspoon of sugar into the creme fraiche and refrigerate until ready to serve.

On a lightly floured work surface, roll out the pastry into a 26cm-wide circle just under 0.5cm thick, then transfer to a baking tray lined with greaseproof paper.

Arrange the strained peaches haphazardly in the middle of the pastry, leaving a clear 6cm border all around the edge, then fold this outer 6cm rim up and over the peaches. Dot the butter over the exposed peaches, then brush the pastry all over with beaten egg. Sprinkle the remaining tablespoon of sugar evenly over the pastry and bake for 20 minutes, until it’s golden and the filling is beginning to bubble.

While the galette is baking, whisk the cornflour into the reserved peach syrup. Simmer over a medium-high heat until it thickens to the consistency of honey (about two minutes), then pour over the peaches. Sprinkle the rosemary leaves on top and return the galette to the oven for 15 minutes, until the pastry is golden-brown and the filling bubbling.

Leave to cool slightly, then serve with a bowl of the lime creme fraiche on the side.