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, that you can’t miss if you like fruit tarts.
It has a fresh and juicy peach filling, and 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 to make 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: cold unsalted butter.
- 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 end up the galette.
How to make GF Peach Galette
For the crust:
In a food processor place GF all-purpose flour, powdered sugar, and salt. Add the diced cold butter and process until crumbs form. Add the eggs and process until just begin to clump.
If you don’t have a food processor, in a medium bowl mix the gluten-free all-purpose flour, powdered sugar, and salt. 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
In a medium bowl place the sliced peaches with skin, lemon juice, sugar, cornstarch, and vanilla extract. Mix well and let rest for 15 minutes.
Peach galette assembly
Preheat oven to 350°F. 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 and 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 leftovers 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: you can add other fruits to the filling like blueberries, or strawberries.
- Spices: many spices go well with this galette, like ground cinnamon or nutmeg.
- 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
- In a food processor place GF all-purpose flour, powdered sugar, and salt. Add the diced cold butter and process until crumbs form. Add the eggs and process until just begin 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
- In a medium bowl place the sliced peaches with skin, lemon juice, sugar, cornstarch, and vanilla extract. 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 and 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.
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