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Rustic Peach Basil Galette with Almond Crust

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A quick and easy summer dessert featuring ripe peaches and fresh basil wrapped in a tender, flaky almond flour crust. This rustic galette is gluten-free and perfect for casual gatherings or last-minute treats.

Ingredients

Scale
  • 1 ½ cups almond flour
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed
  • 1 large egg (room temperature)
  • 4–5 ripe peaches, peeled and sliced (about 3 cups)
  • 2 tablespoons fresh basil leaves, thinly sliced
  • ¼ cup brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 egg, beaten (for egg wash)
  • 2 tablespoons sliced almonds
  • Coarse sugar for sprinkling (optional)

Instructions

  1. In a large bowl, whisk together almond flour, sugar, and salt. Add cold, cubed butter and use a pastry cutter or fork to blend until mixture resembles coarse crumbs with pea-sized bits of butter remaining.
  2. Add 1 large egg and mix gently until dough just comes together. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
  3. Peel peaches by blanching or using a paring knife. Slice into ¼-inch thick slices and place in a medium bowl.
  4. Add sliced basil, brown sugar, cornstarch, vanilla extract, and lemon juice to peaches. Toss gently to coat evenly.
  5. Preheat oven to 375°F (190°C). On parchment paper, press or roll chilled dough into a rough 12-inch circle about ¼ inch thick. Transfer dough with parchment to a baking sheet.
  6. Spoon peach filling into center of dough, leaving a 2-inch border. Fold edges over peaches, overlapping slightly.
  7. Brush crust edges with beaten egg. Sprinkle sliced almonds and coarse sugar on top.
  8. Bake for 35–40 minutes until crust is golden and peach juices are bubbling. Tent with foil if edges brown too fast.
  9. Cool galette on baking sheet for 15 minutes before slicing to allow filling to thicken.

Notes

Keep butter cold for a flaky crust. Chill dough for at least 30 minutes before shaping. Use cornstarch to prevent soggy filling. Tent with foil if crust edges brown too quickly. Let galette cool before slicing to allow filling to set. Frozen peaches can be used if thawed and drained well. Substitute fresh mint or thyme for basil if desired. For vegan version, replace butter with coconut oil and egg with flax egg.

Nutrition

Keywords: peach galette, almond crust, gluten-free dessert, summer dessert, basil dessert, easy galette, rustic galette, homemade dessert

Find it online: https://cooksybite.com/rustic-peach-basil-galette-with-almond-crust-easy-homemade-summer-dessert-recipe/