Breastfeeding Friendly Classic Peach Galette
There is something deeply satisfying about a free-form fruit tart, and this peach galette delivers that rustic, bakery-worthy magic with ingredients you can feel good about while nursing. Ripe peaches are naturally rich in vitamin C and potassium, and the simple filling leans on real fruit rather than artificial flavors or preservatives ā exactly the kind of wholesome approach that makes sense when what you eat matters for two. A thin layer of almond flour on the base soaks up the juices and keeps the crust from going soggy, so every slice holds together beautifully. The buttery, flaky crust comes together with just flour, cold butter, and a splash of ice water ā no shortening, no additives, nothing you'd need to second-guess. Folding the edges into those rustic pleats is genuinely fun, and the egg wash gives the crust that gorgeous deep-golden finish. Let it cool on the rack long enough for the peach juices to set, and you'll have clean, gorgeous slices that are as pretty as anything from a pastry case. It's the kind of dessert that feels indulgent but is grounded in simple, real ingredients from start to finish.
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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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