Cottage Cheese Galettes with Honeyed Peaches & Thyme
Peach Galettes
Rustic galettes filled with tangy cottage cheese and honeyed peaches—bright, buttery, perfect for brunch.
These cottage cheese galettes are my favorite way to show off ripe peaches when they're at their sweetest. The tangy, creamy cottage cheese filling keeps things light while a touch of honey and lemon brightens every bite. The dough is simple — buttery, flaky, and forgiving — so even if you don't bake often you'll get bakery-worthy results.
They come together lovely for brunch, dessert, or a casual tea: slice warm or room temperature and serve with extra honey and a few thyme leaves. I love making a batch for guests because they look elegant without a lot of fuss.
Nutrition (per serving)
Directions
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1
Make the dough: in a large bowl whisk flour, 1 tbsp sugar, and 1/2 tsp salt. Cut in cold diced butter with a pastry cutter or your fingertips until mixture resembles coarse crumbs with pea-sized bits.
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2
Add ice water 1 tbsp at a time and gently mix until dough just holds together. Gather into a disk, wrap, and chill in the fridge for 20–30 minutes.
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3
While dough chills, prepare the filling: drain cottage cheese on a fine mesh sieve for 10 minutes to remove excess liquid, then transfer to a bowl.
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4
Stir in Greek yogurt, egg yolk, vanilla, lemon zest, 2 tbsp sugar, and cornstarch until smooth. Taste and adjust sweetness as needed.
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5
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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6
Divide chilled dough into 6 equal pieces. On a lightly floured surface roll each piece into a roughly 6–7 inch circle about 1/8 inch thick.
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7
Spoon about 2 to 3 tbsp cottage cheese filling into the center of each dough circle, leaving a 1 inch border. Arrange peach slices on top of the filling in a single layer, overlapping slightly.
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8
Fold the edges of the dough up over the peaches, pleating as you go to form a rustic edge and leaving the center exposed. Dot each galette with a little of the 2 tbsp butter and sprinkle with thyme leaves.
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9
Brush the crust edges with beaten egg and sprinkle lightly with coarse sugar if using. Place galettes on the prepared baking sheet.
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10
Bake for 20–25 minutes, until crust is golden and peaches are bubbling. Rotate the sheet halfway through for even browning.
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11
Let galettes cool for 10 minutes on the sheet, then transfer to a wire rack. Drizzle with honey before serving and garnish with extra thyme if desired.
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12
Serve warm or at room temperature with a dollop of yogurt or a scoop of vanilla ice cream for dessert.
Ingredients
- All-purpose flour:1 1/2 cups
- Granulated sugar (for dough):1 tbsp
- Kosher salt:1/2 tsp
- Cold unsalted butter, diced:8 tbsp
- Ice water:3 to 4 tbsp
- Cottage cheese (small curd):1 1/2 cups
- Plain Greek yogurt:2 tbsp
- Egg yolk:1 piece
- Vanilla extract:1 tsp
- Lemon zest:1 tsp
- Granulated sugar (for filling):2 tbsp
- Cornstarch:1 tbsp
- Peaches, ripe but firm:3 pieces
- Unsalted butter, small dots:2 tbsp
- Fresh thyme leaves:1 tbsp
- Egg, beaten (for egg wash):1 piece
- Honey, for drizzling:2 tbsp
- Coarse sugar, for sprinkling (optional):1 tbsp
Tips & Notes
- If short on time, use store-bought pie crusts or puff pastry—trim into circles and proceed with the filling.
- Drain the cottage cheese well to avoid a watery filling; a few minutes in a sieve makes a big difference.
- Choose peaches that are ripe but still slightly firm so they hold slices during baking.
- Make galettes ahead and rewarm briefly in a 350°F oven to refresh the crust before serving.
