Soy 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 peach tart pulled straight from the oven, its crust shatteringly golden and its filling bubbling with sweet, spiced fruit. This one is built entirely from pantry staples — flour, butter, sugar, fresh peaches — with not a drop of soy in sight, so you can skip the label-reading and just bake. The cold butter technique is what makes the crust so flaky and satisfying, and the thin layer of almond flour underneath the peaches quietly soaks up the juices so nothing turns soggy. A squeeze of lemon and a pinch of cinnamon give the filling just enough brightness and warmth to make ripe peaches taste even better than they already do. The rustic pleated edge isn't just pretty — it's genuinely forgiving, so even if your circle isn't perfect, the finished galette looks intentional and impressive. A brush of egg and a scatter of coarse turbinado sugar over the crust bakes into a crackly, caramelized finish that's hard to stop picking at. Let it cool just long enough for the juices to set, then slice and serve as-is or with a scoop of vanilla ice cream alongside.

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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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