Red Meat Allergy Friendly Classic Peach Galette

Total time2 hr 5 min

Prep time25 min

Cook time40 min

Red Meat Allergy Friendly Classic Peach Galette

Few desserts feel as effortlessly beautiful as a free-form fruit tart pulled straight from the oven, golden and bubbling at the edges. This one is built entirely around ripe peaches, a buttery hand-rolled crust, and a handful of pantry staples — not a trace of red meat or hidden animal-derived additives that can sneak into processed baked goods. The almond flour scattered beneath the peach slices does double duty, soaking up the juices and adding a subtle nuttiness that makes every bite taste intentional rather than accidental. Tossing the fruit with cornstarch, lemon juice, and cinnamon keeps the filling jammy without turning watery, so the crust stays crisp all the way through. Pleating the dough into a rustic rim is genuinely forgiving — imperfect folds are part of the charm — and the egg wash and coarse sugar finish give it that gorgeous, crackly bakery shine. It's the kind of dessert that looks like you spent hours on it, even though the hardest part is waiting the 15 minutes for it to cool before you cut in.

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Ingredients

6 servings

For the crust

1 ¼ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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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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