This rustic summer peach and raspberry galette is just as tasty as a pie but much simpler to make, it combines a delicious pastry base with sweet cinnamon peaches. The best part is you can adapt this recipe depending on which fruit is in season. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently Asked Questions
Which butter do you use for the pastry?
I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread pastry.
Which gluten free flour do you use for the pastry?
For this recipe, and the majority of my bakes, I use the FREEE Gluten Free Plain Flour which works really well in gluten free baking. You will also need to use xanthan gum which will help stop the pastry from crumbling.
How long will this galette last?
This galette can be stored in the fridge for up to 2 days and reheated when necessary, however is always best fresh out the oven.
Can I use different fruit?
Yes of course, this recipe works really well with a range of different types of fruit – apples, nectarines, pears, berries etc.
To a large mixing bowl add gluten free flour, xanthan gum, salt and sugar. Mix well.
Add cold cubed butter and rub into the flour using a fork until it starts to look like breadcrumbs. Add the egg and mix in using a table knife.
Add water 1 tablespoon at a time and mix well until it starts to form a dough (you will need around 3-4 tablespoons in total).
Turn out onto a floured surface and knead until smooth. Wrap in clingfilm and place in the fridge for at least an hour.
Preheat oven to 180°C. Add the sliced peaches to a large bowl with brown sugar, lemon juice, vanilla extract, cornflour and cinnamon, mix well.
Remove pastry from the fridge and roll out to an oval shape. Sprinkle the base with ground almonds and then spoon the peach mixture into the middle of the pastry, leaving a couple of inches gap around the outside. Sprinkle the raspberries on top of the peach mixture.
Fold the edges of the pastry to slightly overlap the filling, leaving a large open space in the centre. Brush the pastry with beaten egg and sprinkle with demerara sugar. Bake in the oven for around 40-45 minutes, until golden brown and cooked through. Serve warm from the oven.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice