Gluten-Free Peach Galette Recipe
Making a peach galette is a delightful way to enjoy fresh peaches. This rustic, free-form tart is easy to make and perfect for those who need a gluten-free dessert option. The combination of juicy peaches and a flaky, gluten-free crust makes this galette a real treat for any occasion.
Equipment
- Mixing bowls
- Rolling Pin
- Baking Sheet
- Parchment paper
- Knife
- Pastry brush
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup cold water (more if needed)
- 4-5 ripe peaches, sliced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon (optional)
- 1 tablespoon lemon juice
- 1 egg, beaten (for egg wash)
- 1 tablespoon turbinado sugar (optional)
Instructions
- In a mixing bowl, combine the gluten-free flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- In another bowl, combine the sliced peaches, sugar, cornstarch, cinnamon (if using), and lemon juice. Toss to coat the peaches evenly.
- Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. Transfer the dough to a baking sheet lined with parchment paper.
- Arrange the peach slices in the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the peaches, pleating as needed.
- Brush the edges of the dough with the beaten egg and sprinkle with turbinado sugar if desired. Bake for 35-40 minutes, or until the crust is golden and the peaches are bubbly.
- Allow the galette to cool slightly before slicing and serving. Enjoy it warm or at room temperature.