Vegetarian Classic Peach Galette
Few desserts capture the ease and beauty of summer fruit quite like a free-form galette, and this peach version is genuinely hard to resist. The filling leans on ripe, juicy peaches tossed with a little sugar, cornstarch, cinnamon, and lemon juice, so every bite is fragrant and just sweet enough without tipping into cloying territory. A thin layer of almond flour scattered beneath the fruit is a smart move ā it quietly absorbs excess juice and keeps the bottom crust from going soggy, which is the secret to a clean, satisfying slice. The buttery, flaky crust comes together with cold butter worked into flour by hand, giving you those irresistible pea-sized pockets that puff and shatter in the oven. Because every component here is straightforwardly plant-free of meat and relies on eggs, butter, and fresh fruit, there's nothing to swap or second-guess ā it's naturally suited to a meat-free table without any compromise on flavor or texture. The egg wash and coarse turbinado sugar finish the crust with a gorgeous crunch and a deep golden color that looks far more impressive than the effort involved. Let it cool just long enough for the juices to set, then slice it straight from the parchment for a rustic, showstopping dessert.
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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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