Sesame Free Classic Peach Galette
Few desserts capture the spirit of summer quite like a free-form fruit tart pulled straight from the oven, golden and fragrant with warm cinnamon and bubbling peach juices. The buttery, flaky crust comes together with just flour, cold butter, sugar, salt, and a splash of ice water ā nothing hidden, nothing unnecessary. A thin layer of almond flour on the base soaks up the peach juices as it bakes, keeping the bottom crisp rather than soggy, which is one of those small tricks that makes a huge difference in the final result. Ripe peaches are tossed with sugar, cornstarch, lemon juice, and cinnamon before being fanned out over the dough in that beautifully imperfect, rustic way that makes a galette so satisfying to make. For anyone navigating sesame sensitivities, this recipe is naturally free of tahini, sesame oil, and any of the other sesame-derived ingredients that can sneak into store-bought pastries and packaged desserts. A brush of egg wash and a generous scatter of coarse turbinado sugar give the folded crust its gorgeous, crackly finish. Serve it slightly warm with a scoop of vanilla ice cream and it genuinely doesn't get much better than this.
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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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