Imagine a rustic, golden-crusted galette bursting with juicy, sun-ripened peaches that melts in your mouth – and guess what? It's completely gluten-free! This French-inspired dessert is not just a treat for those with dietary restrictions, but a mouthwatering masterpiece that will have everyone asking for seconds. Whether you're a gluten-free baker or simply a dessert enthusiast looking for a stunning yet simple recipe, this Gluten-Free Peach Galette is about to become your new summer obsession.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 tsp salt
- 1/4 cup sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 3 ripe peaches, sliced
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 egg, beaten (for egg wash)
Instructions
- In a large mixing bowl, combine the gluten-free all-purpose flour, salt, and sugar. Mix thoroughly to distribute ingredients evenly.
- Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
- Gradually add ice water, starting with 2 tablespoons, and mix until the dough begins to come together. Add more water if needed, being careful not to overwork the dough.
- Form the dough into a flat disc, wrap in plastic wrap, and refrigerate for 30 minutes to allow the gluten-free flour to hydrate and the butter to firm up.
- While the dough chills, prepare the peach filling. Slice the ripe peaches into thin, even wedges. In a separate bowl, toss the peach slices with cornstarch and lemon juice to prevent browning and help thicken the filling.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Remove the chilled dough from the refrigerator and roll it out on a piece of parchment paper dusted with gluten-free flour. Roll into a rough circle about 12 inches in diameter and approximately 1/8 inch thick.
- Carefully transfer the rolled dough (with parchment) to the prepared baking sheet.
- Arrange the peach slices in the center of the dough, leaving a 2-inch border around the edges. Gently fold the edges of the dough over the peaches, creating a rustic, free-form tart.
- Brush the exposed dough with beaten egg, which will help create a golden, glossy crust.
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the peaches are tender and slightly caramelized.
- Remove from the oven and let cool on the baking sheet for 15 minutes before transferring to a wire rack.
- Serve warm or at room temperature. Optional: dust with powdered sugar or serve with a scoop of vanilla ice cream.
Tips
- Keep your butter and water ice-cold to ensure a flaky, tender gluten-free crust.
- Don't overwork the dough – this can make your crust tough and dense.
- Use ripe but firm peaches for the best texture and flavor.
- If the edges of your galette start browning too quickly, cover them with aluminum foil.
- For an extra touch of elegance, sprinkle some sliced almonds over the peaches before baking.
- Allow the galette to cool slightly before serving to let the filling set and make slicing easier.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent finish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 60mg
