Rice Free Classic Peach Galette

Total time2 hr 5 min

Prep time25 min

Cook time40 min

4.7

(18)

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 buttery, flaky crust comes together with just flour, cold butter, and a splash of ice water — no rice flour, no rice-based thickeners, nothing that would trip up anyone avoiding rice in their diet. Cornstarch steps in as the thickening agent for the juicy peach filling, keeping everything beautifully set without any grain-based substitutes sneaking in. A thin layer of almond flour scattered beneath the peaches soaks up the extra fruit juices and adds a subtle nuttiness that makes each slice taste like it came from a proper French bakery. The rustic pleated edges brushed with egg wash and finished with coarse sugar bake up with a satisfying crunch that contrasts perfectly with the soft, spiced peach filling underneath. It's the kind of dessert that looks impressively homemade without demanding precision — a rough 12-inch circle and a loose fan of peach slices is genuinely all you need. Let it cool just long enough for the juices to set, then slice and serve while the crust is still a little warm.

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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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