Gut Friendly Classic Peach Galette

Total time2 hr 5 min

Prep time25 min

Cook time40 min

4.7

(18)

Few desserts feel as naturally wholesome as a free-form fruit tart built around ripe, in-season peaches. The filling leans on real fruit, a touch of lemon juice, and just enough cinnamon and cornstarch to let those juices bubble up and thicken into something glossy and fragrant — no artificial fillers or mystery additives in sight. A thin layer of almond flour underneath the peaches absorbs excess moisture while adding a subtle nuttiness that makes every bite feel intentional. The butter crust comes together with just five simple ingredients, and keeping the butter cold is the only real trick to getting those flaky, golden layers that shatter when you cut into them. Because you're working with straightforward pantry staples and fresh fruit, it's easy to know exactly what's going into your body — which matters when you're being mindful about digestion and gut health. The rustic shape means there's no fussy crimping or blind baking, just a relaxed fold-and-pleat technique that looks beautiful without any stress. Let it cool long enough for the juices to set, and you'll get clean slices that hold together and taste like the best version of summer on a plate.

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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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