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Roasted Peach & Lapsang Souchong Galette

By • Updated August 2026
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This free-form galette pairs the resinous, pine-smoked character of lapsang souchong with late-summer British peaches, roasted until their sugars caramelise and edges turn jammy. The frangipane base is infused with finely ground tea leaves, adding a subtle smoky backbone that never overwhelms the fruit. Baked on a perforated galette tin, the base crisps beautifully while the pleated pastry edges turn deep gold.

Unlike a traditional tart tin, a good galette tin allows steam to escape from below, preventing a soggy bottom and encouraging even caramelisation across the fruit. The distinctive smoke comes from Zheng Shan Xiao Zhong leaves dried over pine fires in Fujian; here, that campfire note plays beautifully against the peach's natural sweetness. Serve warm with crème fraîche or vanilla ice cream.

Roasted Peach & Lapsang Souchong Galette
Prep Time35 mins
Cook Time50 mins
ServingsServes 6–8
DifficultyMedium

Ingredients

  • 320 g plain flour, plus extra for dusting
  • 1½ tsp fine sea salt
  • 200 g cold unsalted butter, cubed
  • 90–100 ml ice-cold water
  • 4–5 ripe British peaches (or nectarines), halved and stoned
  • 100 g unsalted butter, softened
  • 100 g golden caster sugar
  • 100 g ground almonds
  • 1 large egg
  • 2 tsp Lapsang Souchong tea leaves, finely ground (or 1 tsp if very smoky)
  • 1 tbsp [[types-of-tea|loose-leaf tea]] for roasting (optional)
  • 1 tbsp Demerara sugar, for sprinkling
  • 1 egg, beaten, for egg wash
Nutrition per serving:
Calories: 385
Fat: 23g
Sugar: 18g
Protein: 6g

Instructions

1
Make pastry: Rub the flour, salt and cold butter together until the mixture resembles breadcrumbs. Add the ice water a tablespoon at a time, mixing with a knife until the dough just comes together. Pat into a disc, wrap in cling film and chill for at least 30 minutes.
2
Roast peaches: Preheat the oven to 190°C (170°C fan). Arrange the peach halves cut-side up on a baking tray, scatter over the optional loose tea leaves, and roast for 20 minutes until softened and lightly caramelised at the edges. Cool, then slice each half into 3–4 wedges. Discard the tea leaves.
3
Prepare frangipane: Beat the softened butter and caster sugar until pale and fluffy. Stir in the ground almonds, egg and finely ground lapsang souchong leaves until smooth. The smoky, roasted notes should be subtle but present.
4
Roll & assemble: On a lightly floured surface, roll the chilled pastry into a rough 35 cm circle about 3–4 mm thick. Lift onto a perforated galette tin or a large parchment-lined baking sheet. Spread the frangipane in the centre, leaving a 6–7 cm border. Arrange the roasted peach wedges in overlapping circles on top.
5
Fold & glaze: Fold the pastry border up and over the filling in loose pleats, leaving the centre exposed. Brush the pastry edges with beaten egg and sprinkle with Demerara sugar.
6
Bake: Place the galette tin on a preheated baking sheet (this ensures a crisp base) and bake for 45–50 minutes, until the pastry is deep golden and the frangipane is set. If the edges brown too quickly, tent loosely with foil.
7
Cool & serve: Let the galette cool on the tin for 10 minutes before sliding onto a wire rack. Serve warm or at room temperature with crème fraîche, mascarpone or vanilla ice cream.

🫖 Equipment You'll Need

A perforated galette tin (or pizza pan) transforms free-form tarts like this one. The tiny holes allow hot air to circulate beneath the pastry, wicking away steam and ensuring a crisp, flaky base—essential when you're working with a moisture-rich filling like roasted peaches and frangipane. The rigid, flat surface also makes lifting and sliding the finished galette much easier than parchment alone.

See our galette tin picks →

Expert Tip: Grind Your Own Tea

For the cleanest flavour, grind whole lapsang souchong leaves in a spice or coffee grinder just before mixing into the frangipane. Pre-ground tea loses its volatile smoky compounds quickly. If your batch is especially intense, start with 1 tsp and taste the raw frangipane before adding more.

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