Peach Galette (Gluten-Free)
Gluten-Free Peach Galette is delicious! It has an amazing crust and a fresh and juicy peach filling! Perfect to share with friends or family on a summer table.
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About this recipe
Gluten-Free Peach Galette is a perfect summer dessert! Like this irresistible plum tart recipe, which you can’t miss if you like fruit tarts.
It has a fresh and juicy peach filling, a perfect crust, and is topped with toasted almonds. Highly recommended to serve warm with a scoop of vanilla ice cream. It’s delicious!
Very easy GF cake and is perfect for celebrations, and sharing with family or friends.
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.
- Sugar: white granulated sugar for the filling, and powdered sugar for the batter. You can also use brown sugar for the filling.
- Almonds: chopped toasted almonds to top the galette.
How to make GF Peach Galette
For the crust:
Place GF all-purpose flour, powdered sugar, and salt in a food processor. Add the diced cold butter and process until crumbs form. Add the egg and process until just beginning to clump.
If you don’t have a food processor, mix the gluten-free all-purpose flour, powdered sugar, and salt in a medium bowl. Add the diced cold butter and mix gently with your fingers. Finally, add the egg and mix everything.
Take the dough out of the processor and finish forming it. 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 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.
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.
Variations
- Flour: you can add almond flour to the crust. Use 1 and 1/2 cups of GF all-purpose flour and 1/2 cup of almond flour. Or you can try with coconut flour, which I haven’t tried.
- Filling: add other fruits, like blueberries or strawberries, to the filling.
- Spices: many spices, like ground cinnamon or nutmeg, go well with this galette.
- Serving options: serve with whipped cream or a scoop of vanilla ice cream.
For more related recipes
- Plum Tart
- Fruit Tartlets
- Pear Upside-Down Cake
- Strawberry Clafoutis
- Plum Crisp
- Apple Blueberry Crumble
Peach Galette (Gluten-Free)
Ingredients
- 2 cups GF all-purpose flour
- ⅔ cup powdered sugar (100gr)
- ½ cup unsalted butter (113gr), and 1 tablespoon for the filling (14gr)
- 1 egg room temperature
- Pinch of salt
- 5-6 peaches sliced with skin
- 3 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Chopped toasted almonds
Instructions
For the crust
- Place GF all-purpose flour, powdered sugar, and salt in a food processor. Add the diced cold butter and process until crumbs form. Add the egg and process until just beginning to clump.
- Take the dough out of the processor and finish forming it. 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 (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.
- Sprinkle with chopped toasted almonds and serve with whipped cream or a scoop of ice cream.
