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Peach galette on a white surface seen from above.

Easy Rustic Peach Tart (Gluten-Free)

Josefina Almond Yes
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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Prep Time 30 minutes
Cook Time 40 minutes
Resting time 1 hour
Total Time 2 hours
Course Desserts
Cuisine International
Servings 8 servings

Ingredients
  

For the crust

  • 2 and ¼ cups GF all-purpose flour
  • Pinch of salt
  • 2 tablespoons granulated sugar
  • 1/2 cup unsalted butter (113g), 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.

Notes

Store leftovers covered in the refrigerator for up to 3 days. Reheat the cake in a medium oven for 10 minutes before serving.
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