Black Pepper Free Classic Peach Galette
Sweet, jammy peaches tucked inside a buttery, flaky crust ā this rustic galette is the kind of dessert that looks like it came from a French bakery but comes together with everyday pantry staples. The filling leans on ripe peaches, a touch of cinnamon, lemon juice, and cornstarch to create that glossy, bubbling fruit center that sets beautifully as it cools. A thin layer of almond flour on the base of the crust quietly absorbs excess juice, keeping the pastry crisp rather than soggy ā a small step that makes a big difference. For anyone navigating a black pepper sensitivity, this recipe is a genuinely easy win: there's nothing hidden here, no spice blends, no savory shortcuts, just clean and straightforward ingredients you can verify at a glance. The coarse turbinado sugar brushed over the folded crust edges caramelizes in the oven into something deeply golden and satisfying. It's the kind of dessert that fills the kitchen with the smell of warm stone fruit and toasted butter, and it slices cleanly once the juices have had a few minutes to settle. Serve it as-is or alongside a scoop of vanilla ice cream for a summer showstopper that requires zero compromise.
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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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