Best Peach Galette Recipe (Gluten-Free)
This GF fresh Peach Galette is a simple and rustic dessert! It has an amazing crust and a fresh and juicy peach filling! It’s a go-to summer dessert and perfect for potlucks or any occasion. It’s an easier peach pie alternative but just as delicious.
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About this GF peach dessert
This GF Rustic Peach Tart is the perfect summer dessert! Like this irresistible plum tart recipe, which you can’t miss if you like stone fruit desserts.
It has a fresh and juicy peach filling, a perfect crust, and is highly recommended to serve warm with a scoop of vanilla ice cream. It’s an easy alternative to pie that requires no special equipment. Perfect for celebrations and potlucks.
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour.
- Butter: unsalted butter, cooled.
- Salt: enhances flavors.
- Peaches: fresh yellow peaches with skin. You can also use white peaches, but yellow looks better.
- Lemon: fresh lemon juice.
- Almonds: chopped toasted almonds to end the dessert.
How to make a Simple GF Peach Galette
For the crust:
Place gluten-free all-purpose flour, salt, and sugar in a food processor. Add the diced cold butter and process until crumbs form. Add the water and process until just beginning to clump. You can also make the dough by hand.
Take the dough out and, using your hands, shape it into a ball. Flatten into a thick disc, cover, and let it rest in the refrigerator for at least 1 hour.
For the filling:
Place the sliced peaches with skin, lemon juice, sugar, cornstarch, and vanilla extract in a medium bowl. Mix well and let rest for 15 minutes.
Peach galette assembly:
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
Roll out the dough on a lightly floured counter and then transfer it to the prepared pan. Arrange the peaches in the center of the dough, leaving space around the edge.
Fold the edges of the dough to form a rustic tart, brush the edges with egg wash, and sprinkle with sugar. Divide 1 tablespoon of diced butter over the peaches.
Bake for 40 minutes or until golden brown. Keep in mind that all ovens are different.
Let the galette rest for at least 15 minutes to set the filling.
Sprinkle with chopped toasted almonds and serve with whipped cream or a scoop of ice cream.
Storing
Store the leftover cover in the refrigerator for up to 3 days. Reheat the cake in a medium oven for 10 minutes before serving.
Can I freeze the peach galette?
Yes, you can freeze it in an air-tight container. Reheat the frozen cake in a medium oven for 10 minutes before serving.
Baking Tips
- Cold ingredients: Use cold butter and cold water when making the crust for a flaky texture.
- Leave space around the edge: when arranging the peaches, so you can fold the crust over without breaking.
- Egg wash: brush the edges with egg wash for a golden, crisp crust.
- Chill: Let the galette rest after baking to set the filling.
Variations
- Filling: combine peaches with other fruits, like blueberries or strawberries, and add flavor and colour.
- Spices: add ground cinnamon or nutmeg to the filling for a spiced galette.
- Mini galettes: make individual galettes, they’re super cute.
- Serving options: serve with whipped cream or a scoop of vanilla ice cream.
For more GF fruit desserts
- Plum Tart
- Fruit Tartlets
- Pear Upside-Down Cake
- Strawberry Clafoutis
- Plum Crisp
- Apple Blueberry Crumble
Easy Rustic Peach Tart (Gluten-Free)
Ingredients
For the crust
- 2 and ¼ cups GF all-purpose flour
- Pinch of salt
- 2 tablespoons granulated sugar
- 1/2 cup unsalted butter (113gr) cooled and diced
- 1/4 cup ice-cold water
- Egg wash (1 egg beaten + 1 tbsp water)
For the filling:
- 5-6 peaches sliced with skin
- 3 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- Chopped toasted almonds
Instructions
For the crust:
- Place gluten-free all-purpose flour, salt, and sugar in a food processor. Add the diced cold butter and process until crumbs form. Add the water and process until just beginning to clump. You can also make the dough by hand.
- Take the dough out and, using your hands, shape it into a ball. Flatten into a thick disc, cover, and let it rest in the refrigerator for at least 1 hour.
For the filling:
- Place the sliced peaches, lemon juice, sugar, cornstarch, and vanilla extract in a medium bowl. Mix well and let rest for 15 minutes.
Peach galette assembly:
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Roll out the dough on a lightly floured (GF flour) counter and then transfer to the prepared pan. Arrange the peaches in the center of the dough, leaving space around the edge.
- Fold the edges of the dough to form a rustic tart, brush the edges with egg wash, and sprinkle with sugar. Divide 1 tablespoon of diced butter over the peaches.
- Bake for 40 minutes or until golden brown. Keep in mind that all ovens are different.
- Let the galette rest for at least 15 minutes to set the filling.
- Sprinkle with chopped toasted almonds and serve with whipped cream or a scoop of ice cream.