Oats Free Classic Peach Galette
Few desserts capture the warmth of summer quite like a free-form peach tart pulled straight from the oven, its crust shatteringly golden and the fruit bubbling with sweet, cinnamon-kissed juices. This one is built entirely from pantry staples ā all-purpose flour, cold butter, ripe peaches, and a handful of spices ā with no grain-based thickeners or fillers that could sneak in unwanted ingredients. A thin layer of almond flour on the base of the filling does double duty: it soaks up the peach juices as they release, keeping the crust crisp rather than soggy, and it adds a subtle nuttiness that makes every bite feel a little more special. The rustic pleated edge is forgiving by design, so even if your circle isn't perfectly round, the finished galette looks impressively homemade in the best possible way. A brush of egg wash and a scatter of coarse turbinado sugar give the crust that bakery-style crunch and sparkle. Let it cool just long enough for the juices to set, then slice it into wedges and serve warm ā ideally with a scoop of vanilla ice cream melting alongside.
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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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