I cannot think of a better treat than a juicy rustic paleo peach galette with a giant scoop of ice cream (dairy free for me please).  Served at a dinner party or eaten for breakfast with a piping hot cup of coffee this is the perfect end of summer pastry.  Traditionally from France the galette is simply pie crust and either a sweet fruit or savory filling.

This paleo peach galette was decidedly made because I picked more peaches than I knew what to do with, as usual.  None went bad but by the end of the week I had to cut out some bruises.  So using up 3 of these huge juicy peaches was imperative.  I prefer the peach but you can make this with apples, pears, caramelized onions (which I might do next), whatever you so choose!
Paleo Peach Galette

I was inspired to make this galette because Lauren Carnes, a very talented lady-boss photographer, who I admire and learn from regularly from her Instagram stories shared some food photography tips.  Lauren actually used a beautiful pear galette she made as her example for sharing her tips.   And then I had galette on the brain and a box full of peaches.  So naturally I decided to make a rustic paleo peach galette and have a photo shoot like I usually do!

Paleo Galette

I first tried making this paleo peach galette recipe in the food processor but the dough got so thick and heavy before I even added the ghee that I had to make it by hand.  So I hit the restart button and to the bowl it all went.  I think its pretty great that we can transform recipes that use white flour to a nutrient dense treat with almond flour.  But with that added nutrient density comes a change in texture.  The crust is a little less flakey than it’s mainstream counterpart but y’all, its still so good! And for those with gluten sensitivities or inflammatory issues this is a great alternative!

Galettes are very forgivingly beautiful.  No need to worry about a pie dish with this recipe or cutting out designs.  You don’t even need to organize the peaches in a circle.  It’s meant to be piled in there and folded up tight!  Kind of like kiddos in the midst of a sleepover.


I seriously hope you love this paleo treat!  This paleo peach galette is all things …







I can’t wait to hear about your adventures trying out this recipe!  Please come back and tell me how it goes and stay tuned for more recipes! Leave a comment, rate it, and don’t forget to tag a photo #herheartandtable on Instagram. Cheers, friends!

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Moody Food Photography

Print Recipe
Rustic Peach Galette
A paleo version of a rustic French pastry. A pie crust filled with sweet fruit that you don't need a pie dish for!
Paleo Pie Crust
Peach Filling
Paleo Pie Crust
Peach Filling
Pie Crust
  1. Combine almond flour, arrowroot powder, eggs, coconut sugar, nutmeg and sea salt in a large bowl. Stir to combine. Add the ghee and cut with two knives or a pastry dough cutter until pea size bits of dough form.
  2. Gather the the dough in a tight ball and flatten into a disk. Wrap tightly and freeze for 1 hour.
  3. Pre heat oven to 400F. Transfer dough to a silpat or parchment paper lined flat edge cookie sheet. Roll pie dough into a 10 inch round disk about 1/4 inch in thickness.
Peach Filling
  1. Score the bottom of the peach. Prepare an ice bath and a pot of boiling water large enough for the water to cover peaches. Place peaches in boiling water for 30 seconds. Transfer immediately to the ice water bath and allow to sit for 1 minute. Remove peach skin.
  2. Cut peach into 1/4 inch thick slices and toss with the lemon juice, coconut sugar, cinnamon and nutmeg.
  3. Leaving a 2 inch border free of peaches, pile the peaches in the center of the dough round. Brush 1 inch perimeter of the dough round lightly with the egg wash. Fold the dough toward the center, over the fruit, pinching and folding it to eat the edge and create a pleated border.
  4. Brush the pleated edge of the pastry lightly with the egg wash. Sprinkle with coconut sugar and cinnamon if desired.
  5. Bake until the galette is golden brown and the peaches hot and juicy, about 25 minutes. Remove the galette from the oven and cool on the pan on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature.
Recipe Notes

You can substitute apples, apricots, pears, or cherries for the peaches.

Egg wash is 1 large egg whisked with 2 tbsp cold milk or water.

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September 26, 2017



  1. Reply


    September 28, 2017

    I just love this!! Especially how it’s piled so high. We eat with our eyes first and I already feel fed just looking at the photos! 🙂 🙂

    • Reply


      October 7, 2017

      Yes! Thank you so much. There really is nothing better than a mile high pile of peaches! 😛