This gluten-free peach galette recipe is the perfect dessert to make with fresh summer peaches! It’s sweetened with local honey and nestled inside a flaky gluten-free crust. Made with whole foods, and just a little honey, this is a peach dessert you won’t feel guilty indulging in!
It’s summer time and that means peaches are in season right now. In fact, I’ve been eagerly awaiting peach season because I wanted to share this peach galette recipe with you! I’m not joking either, I think of my readers often!
You see, years ago when I lived in France, we baked with peaches ALL THE TIME during summer. I have so many great (and drool-worthy) memories of those days!
I remember watching Gerard make French desserts with perfectly ripe and in-season peaches. He’d simply slice them in half, carve out the pit, then use the fruit to make pies and cakes. You guys, I am salivating right now at just the memory! As I’ve said before, I have never eaten as well as when I lived in France!
Anyway, back to this yummy gluten-free peach galette.
A galette is actually a French term to describe a rustic, open-faced pie. We call them rustic because they are made free-form, without a pie pan. And if you’ve ever found pie-making cumbersome or scary, no fear – galettes are super approachable and easy.
Like all the farm-to-table desserts I bake, this rustic peach galette is also gluten-free. One of these days though, if someone gifts me a years old sourdough starter it just may be the kick in the butt I need to start baking my own sourdough desserts too.
Now let’s dive into this easy recipe!
Gluten-Free Peach Galette Ingredients
You’ll need just a few simple ingredients to make this galette.
Peach Filling (3-Ingredients)
1. Fresh peaches
Set aside 3 medium, or 4 small, peaches. I’m baking with white peaches because that’s all I’ve been able to find at the farmers market, but you can also use yellow peaches.
In fact, yellow peaches are a little better for baking because they aren’t as delicate as white peaches. White peaches bruise easily, yellow peaches hold up better when handled and baking.
As far as taste, I personally prefer white peaches. White peaches are sweeter than yellow peaches and their flavor is a bit more floral. Yellow peaches have a stronger peach flavor and are less juicy.
2. Raw local honey
This gluten-free peach galette is sweetened with just a tablespoon of honey. I buy my honey from local beekeepers at the farmers market. When you have a chance, check out the article I wrote about raw unfiltered honey versus regular.
Peaches are naturally sweet and I’m all about letting a fruit’s natural flavors shine when I use it to bake a dessert. So I wanted to be careful that a sugary sweetness didn’t overpower the natural sweet peachy flavor of this stone fruit.
None of the dessert recipes on this blog are overly sweet. And this peach galette is the least sweet of all.
3. Ground cinnamon
Cinnamon pairs so well with peaches and adds a nice depth of flavor to the peach filling.
1. Gluten-free galette dough
A galette is made with pie dough. So I’ll use the term “galette dough” and “pie dough” interchangeably.
I have a recipe for a homemade gluten-free pie dough that you can use to make delicious buttery crust for this galette! It’s made with gluten-free flour, unsalted butter, a little sea salt and ice water.
Just follow that recipe until you have an uncooked ball of gluten-free dough. We’ll roll it out together over here.
If you don’t have time to make the pie dough from scratch, use a store-bought gluten-free pie crust instead.
2. Pasture-raised egg
You’ll need one pasture-raised egg to make the egg wash for the pie crust. An egg wash helps pie crust brown in the oven, and I’ll show you how to make it. I also have a little trick I use with egg white to keep the crust from getting soggy while it bakes.
3. Turbinado sugar
We’ll sprinkle the crust of this sweet galette with some turbinado sugar. Turbinado sugar is a type of brown sugar with large crystals that are perfect for garnishing baked goods.
How to Make a Gluten-Free Peach Galette
1. Roll out the galette dough
Gluten-free pie dough is sticky, and trickier to handle than regular pie dough. But I have a trick up my sleeve that makes rolling out gluten-free dough a breeze.
Start with a ball of uncooked dough that has been chilled in the refrigerator for 15 to 30 minutes. Place the ball of dough in the center of a sheet of parchment paper that is about 15 inches long.
Use the heel of your hand to start pressing the dough out into a flat round. Don’t worry if the dough cracks, it’s to be expected and will improve when you start rolling it out. We just want the dough flat enough that it’ll stay in place while you use your rolling pin to roll it out.
Next, place a 15 inch long piece of plastic wrap on top of the pressed dough and use your rolling pin to begin rolling it out into a circle.
Continue to roll out the dough until it’s about 12 inches around and 1/8 inch thick. Don’t worry, this doesn’t need to be a perfect circle. We call it a rustic galette because it’s not perfect. The imperfections are part of the charm!
If any of the edges are still cracked. Dip your finger is cold water and pinch the edges together. Then smooth them out with the rolling pin.
When you’re done rolling out the dough, carefully remove the plastic wrap from the top.
Then carefully transfer the rolled out dough and parchment paper onto a large baking sheet (ex. a cookie sheet).
Place the baking sheet in the fridge for 10 minutes while you prepare the peach filling. A chilled dough will be easier to work with when you start compiling the galette.
2. Prepare the peach filling
No need to peel your peaches. I’ve made this galette with both peeled and unpeeled peaches and the peels don’t get in the way at all. If you prefer to take the time to peel the peaches, have at it.
After washing your peaches, cut off all four sides of each peach as close to the pit as possible.
If you’re using white peaches the pit doesn’t remove easily so this is the best way to start cutting them. If you’re using yellow peaches you should be able to slice them in half around the pit, then remove it.
Slice the peaches into 1/4 inch thick slices. Then cut each slice in half.
Put the sliced peaches into a medium bowl and gently toss them with the raw local honey and ground cinnamon.
Make an egg wash
Set the peaches aside and prepare your egg wash. Start by cracking an egg and separating the yolk into one small bowl and the white into another.
Whisk the egg white with a fork, just enough to break it up some. In the next step, we’ll apply the egg white to the galette dough as a protective barrier so the peach juices don’t make your crust soggy.
3. Compile the galette
Remove the rolled out galette dough from your fridge and brush the entire surface with a layer of the egg white. It’s helpful to use a pastry brush for this step. If you don’t have a pastry brush you can use your finger.
Pour the remaining egg white into the same bowl as the egg yolk and whisk them together with half a tablespoon of water. This will be the egg wash that we’ll use before baking the galette. Set it aside on your counter.
Spread the peaches (and peach juices) evenly over the center of the dough. Leave 2 inches of space around the edge of the dough.
Now gently fold the edges of the galette dough up over top of the peaches. The center of the galette will be open-faced so you will still see most of the peaches.
Gluten-free dough is very delicate and will crack easier than regular dough. So I find it helpful to lift up the edges of the parchment paper and fold that over with the dough. The parchment paper will then peel away from the gluten-free dough with ease.
After all the edges have been folded over, wet your index finger with cold water and smooth out any cracks that formed around the outer edge of the dough. This is to remove opportunities for peach juices to seep out while cooking.
Next – brush the galette crust with your egg wash. You can use a pastry brush for this, but I prefer to use my finger. My finger provides more control so I don’t put on too much egg wash. If some of the egg wash slides off and pools on the parchment paper, carefully wipe it off as it will burn there otherwise.
Sweeten your crust with a heaping teaspoon of turbinado sugar sprinkled all over. The egg wash will help the sugar adhere to the crust.
Bake the galette for 45 to 55 minutes in an oven that’s preheated to 350 degrees Fahrenheit. You’ll know it’s ready because the crust will turn golden brown.
If you like this fresh fruit galette, you’ll love my apple galette when apples are in season. And if blueberries are still in season where you live, definitely try my blueberry galette (it’s my favorite of all three!).
Peach Galette Serving Suggestions
This gluten-free galette is best enjoyed immediately. Yep, straight from the oven while it’s hot.
Serve each piece drizzled with some local honey. A scoop of vanilla ice cream is also delicious, but there’s plenty of satisfaction in enjoying a slice of peach galette all on its own.
If you don’t finish the entire galette that day, store the left overs at room temperature overnight. But honestly, it’s not nearly as good the next day. Gluten-free pie crust doesn’t have the shelf life of regular pie crust and with the moisture content of the peaches, this galette does get soggy fast.
When Are Peaches in Season?
Peaches are a stone fruit and grow best in USDA zones 6 thru 8. That’s southern Michigan in the north, and Georgia in the south.
- If you live in zone 6 (ex. Missouri, Kentucky, Ohio), peaches will be in season July, August and September.
- If you live in zone 7 (ex. Tennessee, Virginia, WNC), peaches are in season late June through mid-September. The window narrows as you travel farther north within zone 7.
- If you live in zone 8 (Georgia, South Carolina, Alabama), peaches are in season from mid-May thru mid-August.
That said, peaches also grow as far south as Florida and as far north as Canada.
To find a peach u-pick near you, try PickYourOwn.Farm or do an online map search for “peach u-pick near me”.
Frequently Asked Questions
How to recognize ripe peaches?
Ripe peaches have some yellow and are thoroughly blushed with red and pink. There won’t be any green remaining on a ripe peach. A ripe peach has smooth, unwrinkled skin and a faint to noticeable peach smell when brought to your nose.
When checking white peaches for ripeness they will still be pretty firm when gently squeezed (don’t squeeze too hard – they bruise easily). Ripe yellow peaches, on the other hand, will give a little when squeezed and will not bruise as easily as white peaches.
How to quickly ripen peaches?
If you’ve purchased fresh peaches that aren’t yet ripe, place them in a closed paper bag on your counter to ripen them more quickly.
Is galette crust the same as pie dough?
Yes, galette crust is the same as pie dough. A galette should be light and flaky like a pie, not dense or cakey. In fact, a galette is just an open-faced pie made without a pie dish.
Can I used canned peaches for this peach galette?
I have not tried this recipe with canned peaches. Because canned and jarred peaches have added sugar and lots of syrup, I wouldn’t recommend it either.
Easy Peach Galette Recipe with Honey (Gluten-Free)
- 1 gluten-free pie dough recipe linked in the notes
- 3 medium peaches (or 4 small) yellow or white peaches
- 1 tbsp local honey
- 1/2 tsp ground cinnamon
- 1 egg ideally pasture-raised
- 1 heaping tsp turbinado sugar
- Roll out the gluten-free pie dough onto a large piece of parchment paper. Roll until it's about 12 inches in diameter and 1/8 inch thick.
- Carefully move the rolled out dough and parchment paper onto a large baking sheet.Place the baking sheet in the fridge for 10 minutes while you prepare the peach filling. Chilled dough will be easier to work with.
- Wash and pat dry your peaches then slice off all four sides around the pit. Slice each section into 1/4 inch pieces and cut each piece in half.
- Place the peach slices in a medium bowl and gently toss them with the honey and cinnamon.
- Break one egg in half and separate the yolk from the white into two separate small bowls.Whisk the egg white a little with a fork. Save the egg yolk in its own bowl.
- Remove the rolled out galette dough from your fridge and brush the entire surface with a layer of the egg white. It’s helpful to use a pastry brush for this step. If you don’t have a pastry brush you can use your finger.
- Spread the peaches (and peach juices) evenly over the center of the dough. Leave 2 inches of space around the edge of the dough.
- Now gently fold the edges of the galette dough up over top of the peaches. The center of the galette will be open-faced so you will still see most of the peaches.
- After all the edges have been folded over, wet your index finger with cold water and smooth out any cracks that formed around the outer edge of the dough. This is to remove opportunities for peach juices to seep out while cooking.
- Next, make an egg wash by pouring the remaining egg white into the same bowl as the egg yolk and whisk them together with half a tablespoon of water.
- Brush the exposed parts of the galette crust with your egg wash. You just need one layer, be careful not to apply too much. If some drips down onto the parchment paper, wipe it up as it will burn while baking.
- Sprinkle the crust generously with the turbinado sugar. The egg wash will help the sugar adhere to the crust.
- Bake the galette for 45 to 55 minutes in an oven that’s preheated to 350 degrees Fahrenheit. You’ll know it’s ready because the crust will turn golden brown.