Lactose Free Classic Peach Galette
There is something deeply satisfying about a rustic, free-form fruit tart, and this peach galette delivers all the golden, jammy, summery payoff with zero fuss. The entire recipe is naturally free of dairy in the filling, and the buttery crust ā while made with real butter ā contains no milk solids, cream, or cheese, making it far easier to tolerate for most people managing lactose sensitivity. A thin layer of almond flour on the base soaks up the peachy juices as they bubble, keeping the crust crisp and preventing any soggy bottom situation. Ripe peaches, a little lemon juice, cinnamon, and cornstarch are all it takes to build a filling that tastes like it came from a proper French bakery. The rough, pleated edges look impressively artisan but genuinely require no special skills ā just fold, press, and let the oven do the work. Once those juices start caramelizing at the edges and the crust turns deep golden brown, the hardest part is waiting the full 15 minutes before you slice in.
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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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