Easy Peach Galette Recipe with Honey (Gluten-Free)
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!
3mediumpeaches (or 4 small)yellow or white peaches
1tbsplocal honey
1/2tspground cinnamon
1eggideally pasture-raised
1heaping tspturbinado sugar
Instructions
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.
Notes
Here is my gluten-free pie dough recipe, or use one store-bought gluten-free dough.Detailed tips and tricks for rolling out gluten-free pie dough are provided in the article that accompanies this recipe.