Bourbon Honey Peach Galette The Little Shop of Olive Oils

Bourbon Honey Peach Galette



  • Preheat the oven to 400º F.
  • Slice the peaches about ¼ “thick and add them into a mixing bowl. Add cornstarch, honey, balsamic, and lemon juice into the bowl. Gently mix to combine.
  • With cooking oil, spray a large piece of parchment paper on top of a baking sheet.
  • Roll out the pie crust so it lays flat on the parchment paper.
  • Begin arranging the sliced peaches into a fanned-out style starting from the outside in on the pie crust, leaving a 1-inch border around the edges.
  • Fold the edges of dough over onto the peaches, pinching it in to keep the folds together to form your crust.
  • Brush the egg wash mixture (1 egg + 1 teaspoon water, whisked) over the edges of the galette and sprinkle with some raw coarse sugar on top of the dough.
  • Bake for 20-25 minutes, until the edges are brown.
  • Let cool and garnish with confectioners’ sugar.
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