Stunning peach galette recipe featuring a buttery spelt crust, fresh peaches, lime, and Aged Gouda. Sweet and just ever so slightly savory, this tart is the ultimate summer dessert.
INGREDIENTS
Your favorite pie crust recipe or store bought pie crust - only need one crust, freeze other one for another time.
1 pound ripe but firm peaches, halved, pitted and cut into ½-inch wedges
3 tablespoons sugar
1 lime, zested and juiced
2 teaspoons cornstarch
2 ounces Aged Gouda, shredded (½ cup)
1 egg, beaten
2 tablespoons sliced almonds
Turbinado sugar, optional
Honey, flaky sea salt, and fresh thyme for serving
INSTRUCTIONS Heat oven to 375ºF with rack set in lower-third. Toss peach wedges with sugar, 1 tablespoon lime juice, 2 teaspoons lime zest, and cornstarch. Sprinkle Gouda over dough, leaving a 2-inch border around edge of dough. Layer peach wedges over cheese in a spiral working from the outside towards the center, leaving the 2-inch border around edge of dough. Drizzle any accumulated juices from the bowl over the peaches. Fold outer 2 inches of dough over filling, pleating dough every 2–3 inches as needed. Gently pinch pleated dough to secure, making sure not to pinch dough into fruit. Brush tart dough with beaten egg then sprinkle dough with almonds and turbinado sugar, if using. Bake tart until golden brown and peaches are tender, 50–60 minutes. Rotating sheet halfway through baking. Let tart cool on sheet for 10 minutes. Slide onto a wire rack and cool until juices have thickened, about 20 minutes. Drizzle galette with honey and sprinkle with flaky sea salt and fresh thyme.
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