Pork Free Classic Peach Galette
Few desserts capture the warmth of summer quite like a free-form fruit tart pulled straight from the oven, golden and fragrant with cinnamon and ripe peaches. The filling is bright and jammy ā fresh peach slices tossed with lemon juice, a touch of cornstarch, and just enough sugar to let the fruit shine without drowning it. A thin layer of almond flour scattered across the base soaks up the peach juices as it bakes, keeping the bottom crust crisp and preventing any soggy disappointment. The dough itself is a classic butter pastry, flaky and rich, with those satisfying pea-sized butter pockets that shatter when you bite through the pleated, coarse-sugar-dusted edge. Everything here is built from straightforward pantry staples ā flour, butter, eggs, fruit ā so there's nothing to second-guess or swap out. It's the kind of rustic, unfussy bake that looks impressive on a table but comes together with minimal fuss, and it's naturally free of any pork-derived ingredients from crust to filling. Serve it slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream and watch it disappear fast.
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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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