Legume Free Classic Peach Galette

Total time2 hr 5 min

Prep time25 min

Cook time40 min

4.7

(18)

Few desserts are as effortlessly beautiful as a free-form fruit tart pulled straight from the oven, its crust shatteringly golden and its filling bubbling with sweet, jammy peach juices. The buttery pastry comes together with just flour, cold butter, and a splash of ice water — no beans, lentils, or legume-derived ingredients anywhere in sight, which makes this a genuinely worry-free bake for anyone navigating that restriction. A thin layer of almond flour scattered across the base before the peaches go on is a clever trick that absorbs excess juice and keeps the crust from going soggy, while the cornstarch in the filling helps everything set into sliceable, glossy perfection. Ripe summer peaches need very little help — just a touch of sugar, cinnamon, and fresh lemon juice to coax out their best flavor. The rustic pleated edge is forgiving by design, so even if your circle looks more like a rough oval, the finished galette still looks stunning on the table. A brush of egg wash and a scatter of coarse turbinado sugar give the crust that crackly, caramelized finish that makes it nearly impossible to wait the full cooling time before cutting in.

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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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