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See 5 recipes Download free cookbookGrilled Peach and Almond Galette
Grilled Peach Galette
A free-form almond galette baked on the grill, layered with ripe peaches and finished with lemon-thyme honey. The crisp pastry and juicy fruit make a relaxed summer dessert for outdoor cooking.
Prep Time:35 minCook Time:40 minTotal Time:75 minServings:6Difficulty:Medium
This galette brings a proper baked dessert to the grill without requiring a tart pan. A preheated pizza stone gives the base steady heat, while indirect grilling lets the pastry brown before the peaches become too soft.
A thin almond filling sits between the pastry and fruit. It absorbs peach juices as the galette cooks, keeping the center tender rather than soggy and adding a subtle marzipan-like richness without making the dessert heavy.
Choose peaches that smell fragrant and yield only slightly near the stem. Very soft fruit releases too much liquid; firm-ripe peaches hold their curved shape and develop caramelized edges during the final uncovered minutes.
The galette is best served warm, after a short rest that allows the filling to settle. A spoonful of cool Greek yogurt balances the buttery crust, while lemon-thyme honey supplies a bright, herbal finish.
Nutrition (per serving)
Calories:468 kcal
Protein:7 g
Carbs:55 g
Fat:26 g
Directions
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1
Whisk the all-purpose flour, 1 tablespoon of the sugar, and the salt in a wide bowl. Rub in 8 tablespoons of cold butter until the mixture contains pea-size pieces, then stir in the ice water until a shaggy dough forms. Press into a disk, wrap, and chill for 20 minutes.
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2
Set up a covered grill for indirect medium heat, aiming for 400°F. Place a pizza stone over the unlit zone, close the lid, and preheat it for at least 20 minutes so the galette base cooks evenly.
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3
Mix the almond flour, remaining 2 tablespoons sugar, remaining 2 tablespoons softened butter, half of the beaten egg, and the vanilla until spreadable. Slice the peaches into 1/3-inch wedges and toss them with the lemon juice.
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4
Roll the chilled dough on parchment into a rough 12-inch circle. Spread the almond filling over the center, leaving a 2-inch border, then arrange the peaches in overlapping arcs over the filling.
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5
Fold the dough border over the outer peaches, pleating it as you go. Brush the pastry with the remaining beaten egg and scatter the sliced almonds over the crust. Slide the parchment and galette onto the hot stone.
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6
Cover the grill and bake over indirect heat for 30 to 40 minutes, rotating the galette once, until the crust is deeply golden, the almond filling is set, and the peach juices bubble at the edges. Move it away from any hot spots if the base browns too quickly.
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7
Warm the honey with the thyme just until fluid, then remove it from the heat. Rest the galette for 15 minutes, drizzle with the thyme honey, and cut into wedges. Serve warm with the Greek yogurt.
Ingredients
- All-Purpose Flour:1 1/2 cups
- Granulated Sugar:3 tablespoons
- Fine Sea Salt:1/2 teaspoon
- Cold Unsalted Butter, Cut Into Small Cubes:10 tablespoons
- Ice Water:3 tablespoons
- Almond Flour:1/2 cup
- Large Egg:1 piece
- Vanilla Extract:1 teaspoon
- Firm-Ripe Peaches:3 pieces
- Fresh Lemon Juice:2 teaspoons
- Honey:2 tablespoons
- Fresh Thyme Leaves:1 teaspoon
- Sliced Almonds:2 tablespoons
- Plain Greek Yogurt:3/4 cup
Tips & Notes
- Keep the grill lid closed as much as possible; each opening releases the heat needed to brown the upper crust.
- If the peaches are especially juicy, blot the slices briefly on a clean towel before arranging them.
- The dough can be chilled up to one day ahead and allowed to soften for 5 minutes before rolling.
