Mushroom Free Classic Peach Galette
Few desserts capture the warmth of summer quite like a rustic peach galette fresh from the oven. Ripe peaches are tossed with sugar, cornstarch, a squeeze of lemon, and a hint of cinnamon before being piled onto a buttery, flaky crust that you fold up by hand ā no pie dish, no fuss. A thin layer of almond flour scattered beneath the fruit soaks up the juices as it bakes, keeping the bottom crisp instead of soggy. The egg-washed, coarse-sugar-dusted crust bakes to a deep, shattering golden brown that looks like it came straight out of a French patisserie. Every single ingredient here is straightforward and plant- or grain-based, so there's nothing hidden to worry about ā no fungi-derived thickeners, no questionable flavor enhancers, just honest pantry staples. It's the kind of recipe that rewards a little patience with the chilled dough and pays you back with bubbling, caramelized fruit and a kitchen that smells absolutely incredible. Let it cool just long enough for the juices to set, then slice and serve as-is or with a scoop of vanilla ice cream.
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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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