Easy Rustic Peach Tart (Gluten-Free)
This gluten-free peach galette is a rustic, easy summer dessert made with juicy fresh peaches and a buttery, golden crust. The peaches become soft and jammy as they bake, while the crust turns crisp and flaky around the edges! It's a gluten-free peach dessert perfect for potlucks or any occasion. Easier to make than a traditional peach pie, this rustic galette is just as delicious!
Ingredients
For the crust:
- 2 and ¼ cups GF all-purpose flour
- Pinch of salt
- 2 tablespoons granulated sugar
- ½ cup unsalted butter (113g), cooled and diced
- ¼ 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 the gluten-free all-purpose flour, salt, and sugar in a food processor. Add the diced cold butter and pulse until coarse crumbs form.
- Add the ice-cold water and pulse just until the dough begins to clump together. You can also make the dough by hand.
- Transfer the dough to a work surface and gently shape it into a ball. Flatten it into a thick disk, cover it, and refrigerate for at least 1 hour.
For the filling:
- Place the sliced peaches in a medium bowl. Add the lemon juice, sugar, cornstarch, and vanilla extract. Gently mix until the peaches are evenly coated. Let them rest for 15 minutes.
Peach galette assembly:
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Roll the chilled dough into a rough circle on a lightly floured surface. Transfer the dough to the prepared baking sheet.
- Arrange the peaches in the center, leaving about 2 inches around the edges.
- Fold the edges of the dough over the peaches to create a rustic border. Brush the crust with egg wash and sprinkle with sugar.
- Divide 1 tablespoon of diced butter over the peaches.
- Bake for about 40 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the galette cool for at least 15 minutes for the filling to set.
- Sprinkle with chopped toasted almonds and serve warm with whipped cream or vanilla ice cream.
Notes
Store leftover galette covered in the refrigerator for up to 3 days. Reheat in a medium oven for about 10 minutes before serving.