Peach, Rosemary & Lime Galette | TMix+
Sweets & Desserts

Peach, Rosemary & Lime Galette

Time: 4 minutes in the Thermomix; 30 minutes resting pastry; 40 minutes to 2 hours macerating; 35 minutes baking
Yield: 6–8

Peach, rosemary and lime—a trio as well suited as the Three Musketeers! Ottolenghi suggests this recipe as a great way to use underripe peaches, as they will soften and create a lovely, sticky syrup to be poured over the tart after it is baked. Rustic tarts are beautiful in their simplicity, they have this irresistible appeal that makes you instantly want to dive in for a big slice, fingers and all. This one is no exception; the base is not a shortcrust but a puff pastry, to which I could not help adding a hint of lime zest—
I love infused pastries. You could add a teaspoon of finely chopped rosemary leaves instead, or just omit it altogether.
The lime crème fraiche adds the right amount of freshness to the plate. We recommend this to serve six but Ottolenghi is
probably more realistic with four…

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Peach, Rosemary & Lime Galette