MSG Free Classic Peach Galette
Few desserts capture the warmth of summer quite like a rustic peach galette fresh from the oven, with its golden, shatteringly flaky crust and jammy, bubbling fruit filling. Every ingredient here is a whole, recognizable kitchen staple ā flour, cold butter, fresh peaches, lemon juice, cinnamon ā so there's no need to second-guess labels or worry about hidden additives that can sneak into packaged baked goods. The almond flour scattered beneath the peaches is a clever touch that soaks up the juices and keeps the bottom crust from going soggy, while the turbinado sugar on the rim bakes into a satisfying crunch. Working cold butter into the dough by hand and keeping everything well chilled is the real secret to that tender, layered pastry ā it's a technique that rewards patience with serious results. The free-form shape means no tart pan required, and the rustic pleated edges are part of the charm rather than a sign of imperfection. Let it cool just long enough for the peach juices to set, and you'll get clean, gorgeous slices that taste as impressive as they look.
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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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