Nightshade Free Classic Peach Galette
Sweet, sun-ripened peaches take center stage in this rustic free-form tart, where buttery, flaky pastry folds up around a jammy, cinnamon-kissed filling that bubbles and caramelizes right at the edges. It's the kind of dessert that looks effortlessly impressive straight from the oven, golden and fragrant, without requiring a tart pan or any special equipment. For anyone navigating a nightshade-free lifestyle, fruit-based desserts can feel like a safe haven, and this one delivers in a big way ā every single ingredient here, from the cold-butter crust to the lemon-brightened peach filling, is completely free of tomatoes, peppers, potatoes, and their relatives. The almond flour scattered beneath the peaches is a smart little trick that soaks up the juices and keeps the bottom crust from going soggy, so every slice holds together beautifully. A quick egg wash and a shower of coarse turbinado sugar give the crust that crackly, bakery-style finish that makes it nearly impossible to wait the full cooling time before cutting in. Serve it slightly warm and let the peach juices do all the talking.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!