Chicken Free Classic Peach Galette

Total time2 hr 5 min

Prep time25 min

Cook time40 min

4.7

(18)

Few desserts capture the warmth of summer quite like a free-form fruit tart pulled straight from the oven, golden and fragrant with cinnamon and ripe peaches. This one is naturally free of any poultry or meat, built entirely from pantry staples, fresh fruit, and a buttery hand-rolled crust that looks impressive without requiring any special equipment. The trick to a flaky, tender base is keeping the butter ice-cold and working it in just until the mixture looks like coarse crumbs — those little butter pockets are what create all that gorgeous layered texture once it hits a hot oven. A thin layer of almond flour scattered beneath the peach slices does double duty, adding a subtle nuttiness while absorbing the juices so the bottom stays crisp rather than soggy. Ripe, fragrant peaches are the real star here, tossed with lemon juice, cornstarch, and a touch of cinnamon before being fanned out in overlapping layers over the dough. Folding and pleating the rustic border takes about two minutes and gives the finished galette that effortlessly beautiful, just-made-at-a-farmhouse look. Let it cool just long enough for the juices to set, then slice and serve it warm — ideally with something cold and creamy alongside.

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Ingredients

6 servings

For the crust

1 ¼ cups all-purpose flour
1 tbsp granulated sugar
¼ tsp salt
½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
3–4 tbsp ice water

For the filling

2 tbsp almond flour
1 ½ lbs ripe peaches (about 4 medium), pitted and sliced ¼-inch thick
3 tbsp granulated sugar
1 tbsp cornstarch
1 tsp fresh lemon juice
¼ 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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