Hazelnut 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 rustic free-form tart piled high with jammy, cinnamon-kissed peaches. The buttery, flaky crust comes together with just flour, cold butter, and a splash of ice water — nothing fussy, nothing hidden. A thin layer of almond flour on the base soaks up the peach juices as it bakes, keeping the bottom crisp rather than soggy, and it's worth noting that almond flour is an entirely different ingredient from hazelnut-based products, so there's no cross-concern here. The filling is simply ripe peaches tossed with sugar, cornstarch, lemon juice, and cinnamon, which means every bite tastes like the fruit itself rather than anything artificial. Folding the rough dough edges up into pleats gives you that gorgeous, golden, crackly rim that gets an extra hit of crunch from a sprinkle of coarse turbinado sugar before it goes into the oven. The whole thing bakes until the juices are bubbling and caramelized at the edges, and after a short rest on a wire rack, it slices cleanly into wedges that are equally at home on a casual weeknight table or a dinner party spread.

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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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