Grain-Free Peach Galette
It's peach season! Yellow peaches, white peaches, and nectarines are all in abundance right now. What better way to use them than in a galette? Galettes are rustic, free-form single-crust pastries with either a sweet or savory filling. They are much easier to make than pies, which require a bit more precision. Thirty years ago, while in high school, I began to teach myself how to bake pies—lemon meringue pie, blueberry pie, apple pie, and peach pie sprinkled with vanilla sugar. Peach pies in the summertime were always my favorite! Ten years after that, I began to switch my baking over to gluten-free. It took many years and many failed attempts to create nourishing gluten-free and grain-free pie crust recipes! I am happy to now be able to share with you staple gluten-free and grain-free recipes that you can use in your kitchen to create nourishing family meals.
This gluten-free and grain-free galette uses a slightly sweetened version of my wildly popular flakey grain-free pie crust recipe and is filled with fresh peaches that have been tossed in a small amount of maple sugar and ground nutmeg. After only about thirty minutes of baking, you have a beautiful gluten-free and refined-sugar-free dessert worthy to be served at a summer dinner party with friends or at the end of a humble family meal.
This grain-free galette crust can be used with other fillings—try pitted cherries, blueberries, blackberries, sliced apricots, or sliced Italian plums! Juicier fruit, such as blackberries, will require slightly more tapioca flour to thicken the juices during baking, so keep this in mind when substituting ingredients for the filling. The grain-free pie crust base recipe can be used for pumpkin pie or chicken pot pie as well!
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Peach Galette (grain-free)
Serve this simple grain-free peach galette at the end of a nourishing summer meal! This slightly sweetened version of my grain-free pie crust recipe can be used to make several different types of fruit galettes. Try apple, blackberry, blueberry, or plum!
It is best to use peaches that are just barely ripe for this recipe. Peaches that are very soft release too much liquid during baking, causing the crust to get soggy! If you are following a dairy-free diet, use organic palm shortening or another solid fat in place of the butter.
Crust
Filling
- Preheat oven to 375 degrees F. Set out a cookie sheet. It is best to use a cookie sheet without rims so you can easily slide the galette on and off the cookie sheet without damaging it.
- In a medium-sized mixing bowl, whisk together the almond flour, tapioca flour, maple sugar, and sea salt. *Use 1 to 2 tablespoons of maple sugar, depending on your preferences. Cut the butter into small pieces and add it to the flour mixture. Use a pastry cutter or your hands to cut in the butter until small crumbs form.
- Whisk the egg and water in a separate small bowl and then add it to the flour-butter mixture. Use a fork to mix the egg mixture into the flour until a ball forms. Wrap and set the dough in your refrigerator for 10 to 15 minutes.
- To make the filling, slice the peaches into thick slices. Add them to a bowl along with the remaining ingredients and toss together.
- Flatten the pie crust dough into a flat disc. Set it on a piece of parchment paper. Set another piece of parchment on top and roll out the dough using a rolling pin. Slide the parchment paper and rolled out crust onto a cookie sheet.
- Place the peach filling in the center of the dough, leaving about 2 inches of space around the edges. Carefully fold the edges over the filling, pinching any parts that crack.
- Optional: Whisk an egg in a small bowl for an egg wash. Use a pastry brush to brush the egg wash over the crust (not the filling). Sprinkle with about 2 teaspoons of maple sugar or organic cane sugar. Add about 2 to 3 teaspoons of cold butter pieces on top of the peach filling (pictured here).
- Bake for about 30 minutes. Cool for about 20 minutes, then slice and serve.
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About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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Hi, I think I may have rolled the dough out too thin. It stuck to the bottom parchment paper to the extent that I couldn’t fold the edges over., even with using a knife to separate the dough from the parchment. It came off like almond paste and wasn’t really shapable. Not to be dismayed, I’m cooking the whole thing flat on the parchment paper. It may end up looking more like peach cobbler when it’s all said and done but I’m sure it will taste great regardless. If any suggestions as to how to prevent the dough from sticking to the paper so much, please let me know. Another culinary adventure!❤️