• Gluten Free Shortcrust Recipe
  • *only half the pastry quantity is required
  • Filling
  • 4-5 yellow peaches, sliced with skin on
  • Juice of half a lemon
  • ½ tsp vanilla extract
  • ¼ cup brown sugar
  • 1 tbs plain gluten free flour
  • ½ tsp cinnamon
  • Pinch of ground nutmeg
  • Beaten egg for brushing
  • Demerara sugar for sprinkling
  • Candied Almonds
  • 2 tbs caster sugar
  • 80g almonds
  • Pinch of cinnamon
  1. Preheat the oven to 160C.
  2. Prepare candied almonds by melting sugar over low heat in a frypan. Do not stir, just slightly agitate and swirl the pan to distribute caramelised sugar and promote even melting and browning. Once sugar has dissolved add almonds and cinnamon and toss to combine for about 1 minute until golden. Pour mixture onto baking paper. Cool.
  3. To make the peach filling, combine peaches, lemon and vanilla in a bowl.
  4. Mix dry ingredients together then add to peaches. Stir to combine.
  5. Roll out dough thinly in the shape of a circle. Place peach mixture in centre leaving a 5cm rim. Fold pastry edges over peaches, brush with egg wash and sprinkle entire galette with demerara sugar.
  6. Bake in oven for 45 minutes or until golden. Cool slightly before cutting. Serve with chopped candied almonds and ice cream.
Recipe by Helen Tzouganatos at