Beef Free Classic Peach Galette
Few desserts capture the ease and beauty of summer fruit quite like a free-form galette, and this peach version is genuinely hard to resist. The filling is all about ripe, juicy peaches tossed with cinnamon, lemon juice, and a touch of cornstarch so the juices bubble up and thicken into something almost jammy. A thin layer of almond flour on the base of the crust soaks up any extra liquid and keeps the pastry from going soggy ā a small step that makes a real difference. The buttery, flaky crust comes together with cold butter worked into flour by hand, chilled until firm, then rolled into a rough circle and folded up around the fruit in rustic pleats. An egg wash and a scatter of coarse turbinado sugar give the edges that gorgeous deep-golden crunch. Every single ingredient here is straightforward and plant- or dairy-based aside from the egg and butter, so there's nothing to second-guess ā no meat-based gelatin, no hidden animal-derived thickeners, just honest baking staples. Serve it slightly warm with the juices just set, and it will disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
6 servings
For the crust
- 1 Ā¼ cups all-purpose flour
- 1 tbsp granulated sugar
- Ā¼ tsp salt
- Ā½ cup (1 stick) unsalted butter, cold and cut into Ā½-inch cubes
- 3ā4 tbsp ice water
For the filling
- 2 tbsp almond flour
- 1 Ā½ lbs ripe peaches (about 4 medium), pitted and sliced Ā¼-inch thick
- 3 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tsp fresh lemon juice
- Ā¼ tsp ground cinnamon
For assembly
- 1 egg, beaten
- 1 tbsp coarse sugar (such as turbinado or demerara)
Instructions
- 1
In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and salt. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- 2
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just begins to come together; add the remaining 1 tbsp water only if the dough still looks dry and crumbly. Turn the dough out onto a lightly floured surface, press it into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!