Shellfish Free Classic Peach Galette

Total time2 hr 5 min

Prep time25 min

Cook time40 min

4.7

(18)

There is something deeply satisfying about a rustic, free-form tart that looks like it came straight from a French farmhouse kitchen — and this peach galette absolutely delivers that energy. Ripe, juicy peaches are tossed with sugar, cornstarch, lemon juice, and a whisper of cinnamon before being piled onto a buttery, flaky homemade crust that gets folded up into those gorgeous, imperfect pleats. A thin layer of almond flour beneath the fruit is the quiet genius of this recipe — it absorbs the peach juices as they bubble and keeps the bottom crust from going soggy. The egg-washed border gets a generous dusting of coarse turbinado sugar, which bakes into a crackly, caramelized rim that is honestly hard to stop picking at. Every single ingredient here is naturally free from shellfish and ocean-derived additives, so there is no label-reading anxiety — just straightforward, wholesome baking. It is the kind of dessert that looks impressive enough for a dinner party but is forgiving enough for a lazy Sunday afternoon.

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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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