Pescatarian Classic Peach Galette

Total time2 hr 5 min

Prep time25 min

Cook time40 min

4.7

(18)

Summer peaches at their peak deserve a showstopper dessert, and this rustic free-form tart delivers exactly that — golden, buttery pastry folded around jammy, cinnamon-kissed fruit that bubbles and caramelizes right in the oven. The filling comes together with just a handful of pantry staples: fresh peach slices tossed with sugar, cornstarch, a squeeze of lemon, and a whisper of cinnamon, all nestled on a thin layer of almond flour that soaks up the juices and keeps the crust from going soggy. Cold butter worked into the dough by hand is what gives the crust those irresistible flaky, shatter-crisp layers, so don't skip the chill time — it genuinely makes a difference. A beaten egg wash and a generous scatter of coarse turbinado sugar over the pleated border bake into a crackly, amber-glazed rim that looks like it came straight from a French bakery. This is the kind of dessert that fits beautifully into a plant-forward, seafood-friendly lifestyle because every single ingredient is naturally free of meat — no substitutions needed, no compromises on flavor. Let it cool just long enough for the peachy juices to set, then slice and serve warm, ideally with a scoop of vanilla ice cream melting alongside.

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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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