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Gluten Free Peach & Nectarine Galette

Fresh summer peak peaches and nectarines folded up in a homemade gluten free crust and lightly dusted with coarse sugar crystals.

gluten free peach and nectarine galette

One of the best parts about summer? The fruit. There is sometime during the end of winter and even the beginnings of spring, where you just literally do not want to eat another grapefruit, or orange, or mealy apple. It feels like the season of citrus just gets you to your breaking point and you just really need to mix it up.

gluten free peach and nectarine galette

Finally, strawberries start making their rosy cheeked entrance, then you get some blueberries, then come the plump blackberries, melons, peaches, nectarines, and suddenly there is a whirlwind of fruit that you find yourself going to your local farm stand every week carrying out pecks worth of fruit (true story) and hoping you can finish them all. What do you end up doing? Making jams and pies, because...hello, pie! Maybe you even get a head start on those homemade Christmas presents (read: jams, jellies, chutneys, and pie filling). Ahhhh, summer. No better way to use fresh fruit in my opinion. Especially if you can it and you can taste some of that summer sunshine in the middle of winter.

gluten free peach and nectarine galette

As much as I love pie, I also love galette. Technically in French, galette just means "flat round cake". In the U.S. it usually looks like one of these, an open-faced pie (which in France can also be a tart, confusing yes?)

A galette is delicious, that goes without saying. Sometimes better than pie (don't come at me with any pitchforks!) In my opinion, when fruit is this good, why bog it down with loads of dough? Let it shine through my friends! It is literally exploding with fruit and who can say no to that?

gluten free peach and nectarine galette



1 1/2 cups Gluten free flour (or regular flour)

3 tbsp light brown sugar

1/2 tsp salt

1/2 cup (1 stick) unsalted butter, cold

2 large eggs, divided (one is for egg wash)

2 tbsp milk

1/2 tsp vanilla


6 cups washed and sliced peaches and nectarines (or you can stick to one or the other)

3 tbsp Gluten free flour (or regular flour)

1/3 cup sugar

Coarse sugar for sprinkling


  1. Make the crust. Put the flour, brown sugar, and salt into a food processor and pulse the ingredients until combined.

  2. Cut the cold butter into the flour mixture and pulse the ingredients again.

  3. In a small bowl, add one egg with the milk and vanilla and slightly beat. Add the egg mixture to the flour mixture and pulse until combined and the dough forms.

  4. Remove the dough, shape into a ball, place it into a bowl, cover with plastic wrap and chill in the refrigerator for 1 hour.

  5. When ready, preheat the oven to 375 degrees.

  6. In a large bowl, add the nectarine and peach slices with 3 tbsp of flour and 1/3 cup sugar. Toss until all the slices are coated in the mixture.

  7. Line a baking tray in parchment paper.

  8. Remove the chilled dough, flour a clean surface and turn the dough out. Roll the dough out into a circle (as best you can, though rustic looks better), to about 1/8 inch thickness. Transfer the dough to the parchment paper.

  9. To assemble: Lay the nectarine and peach slices in a concentric circle on top of the dough in the center, leaving at least a 2 inch exposed border around the edges.

  10. Fold the outer edges of the dough up and over the outside of the fruit circle.

  11. In a small bowl, whisk the remaining egg and brush the exposed dough with the egg wash. Sprinkle the dough and fruit with the coarse sugar.

  12. Bake the galette 45-50 minutes or until the juices bubble and the crust is golden brown.

  13. Remove from the oven and let stand at least 15 minutes. Serve the galette warm or at room temperature. Be sure you have fresh whipped cream or a scoop of vanilla ice cream with it!

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