Peach & Jersey Blue Galette

Peach & Jersey Blue Galette

1 hour
6 people


  • 310 g wheat flour
  • 1 teaspoon of salt
  • 2 tablespoons granulated sugar
  • 250 g butter, cut into cubes and ice cold
  • 125 ml iced water
  • 30 ml apple cider vinegar


  • 500 g peaches, stoned and cut into pieces
  • 1 tablespoon cornstarch
  • 2 tablespoons granulated sugar
  • 2 teaspoons fresh thyme, finely chopped
  • Pinch of nutmeg (optional)
  • 1 tablespoon almond flour
  • 70 g Jersey Blue, crumbled
  • 1 egg, beaten
  • Coarse cane sugar
  • Honey (optional)


  1. Mix the flour, salt and 1 tablespoon of sugar in a large bowl. Add the cold cubed butter and mix briefly so that all the butter cubes are covered with flour.
  2. Put the whole mixture into the food processor and pulse a few times until the butter is broken up and has the texture of coarse sand.
  3. Mix the iced water with the vinegar.
  4. Run the food processor slowly and add 4 to 6 tablespoons of the water-vinegar mixture one spoonful at a time.
  5. The mixture is ready when you can squeeze the dough together without it immediately falling apart.
  6. If the dough is still too dry, add another spoonful of the water-vinegar mixture and check again.
  7. Divide the dough into two equal parts and knead each part into a flat disc.
  8. Wrap the dough in cling film and leave to rest in the fridge for at least one hour. You can keep the second disc in the freezer for later.


  1. Preheat the oven to 200°C. Place a baking tray in the middle part of the oven.
  2. Mix the peaches with the cornflour, 1 tablespoon of sugar, the thyme and possibly a pinch of nutmeg. Set aside.
  3. Take 1 disc of dough from the fridge and roll it out into a circle about 3 mm thick. Place the dough on a sheet of baking paper.
  4. Sprinkle the remaining tablespoon of sugar and 1 tablespoon of almond flour over the bottom. Leave a 5 cm border all around.
  5. Spread half of the Jersey Blue over the base, followed by the peaches. Leave a 5 cm border free each time.
  6. Finally, divide the rest of the Jersey Blue over the peaches and fold over the edges of the galette. Press the edges together.
  7. Place the galette with the baking paper in the freezer for 10 to 15 minutes.
  8. Remove the galette from the freezer and brush the edges of the pastry with the beaten egg. Sprinkle the edges with coarse cane sugar.
  9. Place the galette with the baking paper on the hot baking tray in the oven and bake for 40 to 50 minute, until the edges are golden brown and the filling is bubbling.
  10. Leave to cool for at least half an hour to allow the filling to set. Sprinkle with honey and some fresh thyme before serving.

Peaches and blue cheese create a complete explosion of flavours making this sweet and savoury pie a completely serious breakfast.


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Enjoy your mornings,

Elise Noyez

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