BHA & BHT Free Classic Peach Galette
There is something deeply satisfying about a free-form fruit tart that looks like it came from a French bakery but comes together in your own kitchen with a handful of honest ingredients. The buttery, flaky crust is made from scratch using just flour, sugar, salt, cold butter, and ice water ā no packaged dough, no shelf-stable shortcuts, and none of the synthetic preservatives like BHA or BHT that often sneak into store-bought pastry products. A thin layer of almond flour on the base soaks up the peach juices as the galette bakes, keeping the crust crisp while the filling turns jammy and fragrant with cinnamon and lemon. Ripe summer peaches are the real star here, and because every component is made from whole, recognizable ingredients, you have complete control over what goes into the dish. The rustic pleated edges get brushed with egg and finished with coarse turbinado sugar, giving the crust a gorgeous crunch and a deep golden color straight out of the oven. It's the kind of dessert that feels effortless to serve and even better to eat, especially once the juices have had a few minutes to settle into that perfectly flaky base.
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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.
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