Peach Galette on a rustic table with peaches and green in the background
Cakes and Cookies

Peach Galette

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Life & Lem🍋ns is turning one!! Last year about this time, I launched onto my blogging journey – sincerely not knowing what I was getting into 🙈. But – it has been a wild, sincerely joyous ride, and I am so grateful that you are a part of it! To celebrate, we are of course (in classic German style) having cake: A peach Galette to be exact.

Peach Galette on a rustic table shot from above

I wanted to make a Galette because Galettes for me represents progress over perfection. And the beauty in them is their absolute deliciousness – no one cares that some of the crust may have a crack or a slight hole in it 🥰. That philosophy resonated with me this week, as it kind of represents my journey on this blog as well – sometimes the recipes don’t always look overtly styled and pretty, but they are always meant to be 100% delicious 😉.

Peach Galette piece shot from the side with peaches and green in the background

I also took the opportunity for the very first time in ages to shoot the recipe in our garden. In front of our peach tree to be exact. Sadly, we did not have any peaches this year, as unfortunately there was a spell of freezing temperatures when the peach tree was already blossoming, which killed budding flowers, and thereby fruit. However, I still liked the sentiment and the vibe 😇.

Peach Galette piece on a stack of plates with green in the background

And how “on brand” is this cute kitchen towel that I coincidentally found shopping the other day? I am not quite sure whether it is fitting together with peaches for a Peach Galette – but hey ho. It is my “birthday” after all – you are allowed to wear what you want on that day 😉.

Why is this Peach Galette good for you?

Peaches

Beautiful, gorgeous peaches 🍑. Peaches are perfectly ripe and in season right now here in Northern Europe and will be until round about the middle of September. These little gems are a stone fruit and believed to be around for at least 8000 years. They have likely originated from China. Peaches are related to plums, apricots, cherries, and even almonds! They are rich in Vitamin C, and A, as well as Potassium, Niacin, Vitamin E, and Vitamin K. This little fruit may also be an awesome gem for your skin, helping to retain moisture, which can improve the texture of it. Initial test tubes made with peach flowers indicate that the flower, when directly applied to the skin, may be protecting against damage from the sun. Of course, peaches are also stock full of antioxidants. The antioxidants found in peaches all have anticancerous properties, either preventing non-cancerous cells from turning into cancerous ones or slowing down the growth of cancerous cells.

Almonds

Almonds contain quite a bit of protein, fiber, and healthy fats, as well as an abundance of Vitamin E, Magnesium, and Manganese. Whereas almonds have originated in the Middle East, the United States is nowadays the biggest producer of almonds. Almonds are one of the best food sources of Vitamin E you can find out there! Vitamin E is a fat-soluble Vitamin (= a Vitamin, that fully dissolves in fat and oil) and is involved in the functioning of our immune system, as well as cell signaling, and skin health. Furthermore, Vitamin E acts as an antioxidant in the body. Studies have shown that higher Vitamin E intake is directly linked to a lower risk of heart disease, cancer, as well as Alzheimer’s disease. In short, almonds are delicious and good for you! Try and incorporate the brown-skinned ones as often as possible, as under the skin is even more of that antioxidant superpower.

Psyllium Husk

I thought I would shine a light one of the less known ingredients. Gluten-free baking works slightly different to non-gluten-free baking. We can still make awesome, super delicious recipes without gluten, however, there are a few things that need to be adjusted. Mainly, we need to find a binding agent, which holds the dough together. Gluten literally has binding, glutenous, properties. With those absent, we need to create this binding agent. For this Peach Galette, we are using Psyllium Husk. Psyllium is a form of fiber. It binds to water incredibly well and thereby “bulks up”. This means Psyllium can also be used as a natural laxative, even though you should not rely on it solely for your bowel movements. Psyllium is also prebiotic and thereby provides a feeding ground for the healthy bacteria in your gut. Fiber, especially the soluble ones, has been shown to reduce cholesterol levels, which in turn increases your overall heart health. Psyllium can also help in lowering your blood pressure levels.

Peach Galette piece eaten with a fork

Quick tips for making this Peach Galette perfect

I kid you not when I am saying, I possibly have recipe tested this recipe every weekend for the past six weeks or so. I have learned a trick (or two) along the way that I wanted to share with you to ensure that the recipe is turning out absolutely beautiful:

  • Read the entire recipe in advance. Make sure that the dry crust ingredients are mixed well before you are adding the liquid ones. This is to ensure that the psyllium (our binding agent) is everywhere
  • Layer on the peaches 🍑 – big time. This was the number one feedback every time I made the recipe. If you feel you cannot fit anymore on the Galette – add some more. They slightly fall in on themselves, which you can see in the final pictures in comparison to my progress (pre-baking) pictures
  • Do not roll the dough too thinly. It will mean that you are less able to “work” with it and fold over the sides
  • Pie crust ball on parchment paper
  • Parchment paper pressed on a slightly flattened pie crust
  • Slightly flattened pie crust on a parchment paper
  • Rolled out pie crust on parchment paper
  • Pie crust beneath parchment paper being rolled out with a rolling pin
  • Finalised rolled out pie crust on parchment paper
  • Layering peaches on pie crust
  • Layering peaches in a circle on pie crust
  • Layered peaches in a circular motion on pie crust
  • Putting the edges of the pie crust over the peaches
  • Continuing to put the edges of the pie crust over the peaches
  • Continuing to put the edges of the pie crust over the peaches
  • Finishing to put the edges of the pie crust over the peaches
  • Putting finished Peach Galette on a baking tray and adding coconut sugar on top
  • Finished Peach Galette out of the oven

How can I adjust this recipe to my dietary requirements?

In true honor of this week’s milestone, this recipe is vegetarian, vegan, and paleo-friendly 🥳. Go out and celebrate!!

And there you have it for this week 🤗. Thank you so much for being part of my journey for the past year 🙏🏻. I hope you enjoy this recipe!! Please let me know how you get on either in the comments below or over on Instagram. Happy Baking!! 🧁

Peach Galette

Recipe by Ann RobejsekCourse: Dessert, cakeCuisine: EuropeanDifficulty: Medium
Pieces

12

pieces
Prep time

20

minutes
Baking time

1

hour 
Freezing time

1

hour

This Peach Galette recipe is so delicious, easy to make, and rustic. The recipe is both vegan and paleo-friendly making it the perfect summer dessert!

Ingredients

  • Pie crust dry ingredients
  • 1.5 cups (200 gr) almonds

  • 1/3 cup (42 gr.) arrowroot starch

  • 4 tbsp coconut sugar

  • 3 tbsp coconut flour

  • 3 tbsp psyllium husk

  • 1.5 tsp cinnamon

  • Pinch of salt

  • Pie crust wet ingredients
  • ½ cup (120 ml) mild olive oil

  • ¼ cup (60 ml) maple syrup

  • ¼ cup (60 ml) non-dairy milk

  • Other ingredients
  • Ca. 700 – 750 gr of peaches

  • 2 tbsp additional coconut sugar for sprinkling

  • 2 – 3 tbsp slithered almonds

How to

  • Prepare the pie crust: In a small blender or grinder, grind the almonds into a flour. Transfer to a food processor (I find this the easiest – but you could also mix by hand), add the other dry ingredients, and mix well. Add the wet ingredients and mix until everything is combined. Put the pie crust into cling film and leave in the freezer for about 1 hour
  • When the pie crust has chilled, return to the kitchen and pre-heat the oven to 180 Celsius (350 Fahrenheit). Wash and slice the peaches. Lay out two pieces of parchment paper and a rolling pin
  • Now, work quickly, as the colder the dough the better. Place the pie crust between two layers of parchment paper and gently press down. Then begin to roll in a circular motion so that you are forming a circle. Continue to roll until even. Ensure that it is not too thin on the edges (as it will become trickier to “fold” it over the dough). Ensure that you have rolled the dough out evenly. This is easiest by simply smoothing over the surface – you will notice if there are inconsistencies
  • Lay out the peaches in a circular motion onto the Galette until filled evenly. Fold the edges over the peaches (you can carefully slice a knife under should it stick to the parchment paper). This does not have to look perfect – if some edges break, etc. it just adds to the “rustic” feel
  • Transfer to a baking tray and add the sprinkle of coconut sugar. Bake for 50 minutes before adding the slithered almonds for the last 10. The Peach Galette crust will be soft when taking out of the oven, but firms up once cooled. ENJOY!!

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