Gluten-Free Peach Galette

For the crust:

• 225g Bobs Red Mill gluten-free flour

• 2 tbsp granulated sugar

• 1/2 tsp salt

• 1/2 cup salted butter (cut into small workable cubes)

• 5-7 tablespoons ice water (tablespoon at a time as needed)

For the peach filling:

• 4 large ripe peaches

• 3 tbsp honey

• 1 tsp cinnamon

• 1 tbsp raw sugar

Extra touches:

• Egg wash (1 egg)

• 1/2 tbsp raw sugar

• 2 tbsp butter (optional)

• 1 tbsp granulated sugar (optional)

Prepare the Crust:

1. In a large mixing bowl, whisk together the gluten-free flour, sugar, and salt.

2. Cut in the cold butter using a pastry cutter, two forks, or your fingers until the mixture resembles coarse crumbs (pea-sized bits of butter are ideal).

3. Add ice water 1 tablespoon at a time, mixing gently after each addition until the dough begins to hold together. Avoid overworking it.

4. Shape the dough into a flat disc, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes.

   
   

Prepare the Peach Filling:

1. Slice the peaches (you can peel them if desired) and place them in a mixing bowl.

2. Drizzle with honey, then sprinkle in the cinnamon and raw sugar. Gently toss to coat all slices evenly.

3. Let the mixture sit while you roll out the dough—this helps draw out natural juices.

   
   

Assemble the Galette:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Roll the chilled dough out into a rough 10–12 inch circle, about 1/8 inch thick, and transfer the dough to the prepared baking sheet.

3. Arrange the peach slices in the center of the dough, leaving a 1.5–2 inch border all around. You can overlap them in a spiral or spill them in for a more rustic look.

4. Fold the edges of the dough inward, covering the outer edge of the filling, pleating as needed to form a border. The center will remain exposed.

5. Prepare and brush egg wash around the crust boarder and sprinkle more raw sugar for a touch of crunch and sparkle.

   
   

Bake:

1. Bake in the preheated oven for 45–50 minutes, or until the crust is golden and the filling is bubbling. If filling looks dry- add dollops (about 2 tbsp) of butter and 1 tbsp of granulated sugar over the filling with 10 minutes left in baking.

2. Let cool slightly before slicing. Serve warm or at room temperature—great on its own or with a scoop of vanilla ice cream.