Peaches and Cream Galette

A while ago I shared the recipe for these Peaches and Cream Cheese Danish. They’re one of my all time favorite danish recipes and they’re super easy because they use store-bought puff pastry. But anyhow, I digress because this post isn’t about those danish. It’s about this Peaches and Cream Galette but it was inspired by those danish. This recipe uses the same filling and topping from that recipe but instead of the store-bought puff pastry, we’re using homemade pie crust to create a delicious free-form pie that makes for the perfect summer dessert. This one is great for dinner parties or a casual gathering or just yourself. Serve it with a scoop of whipped cream or ice cream and you can’t go wrong.

For the crust, in a large bowl, combine the flour and salt. Add the butter and use your hands or a pastry blender to work the butter into the flour until it resembles coarse crumbs. Add the cold water and stir with a rubber spatula until it comes together to form a rough dough. Form into a disc, wrap in plastic wrap and chill for at least 30 minutes to 1 hour.

**Tip: The crust can be made a day in advance and stored in the fridge until ready to use or you can also freeze it for up to 3 months. Then just thaw in the fridge overnight and use as directed!**

To make the cream filling, in a large bowl, cream together the softened cream cheese and granulated sugar until light and fluffy. 

Stir in the egg, vanilla extract, fresh lemon juice and flour until well combined. Cover and chill until ready to use.

**Tip: The cream filling can also be made a day in advance and stored in the fridge until ready to use.**

To make the streusel topping, in a bowl, stir together the flour, sugar, cinnamon, nutmeg and salt. Add the butter and rub with your fingers until it resembles coarse crumbs. Set aside.

**Tip: The streusel can also be made in advance and would also be great if you add a tablespoon or two of oats or chopped nuts as well.**

Roll out the chilled dough into a large circle about 1/4-inch thick. Transfer to a baking sheet. Add the cream filling to the center of the rolled out dough and spread out leaving a 3-inch border along the edge. Top the cream with peach slices as you’d like. Sprinkle the top evenly with the streusel.

**Note: You can fan out the peaches slightly overlapping in neat circles or you can add them haphazardly and have it be a bit more rustic. **

Gently fold the edges of the dough over the filling, overlapping the dough as you go along. Brush the edges with egg wash and sprinkle with turbinado sugar if using.

Bake in a preheated 375°F oven until deeply golden brown, for 40 to 45 minutes. Remove from the oven and allow to cool for 10 minutes before slicing and serving.

The galette would be delicious with a dollop of creme fraiche, fresh whipped cream, or of course, with a scoop of ice cream. There’s something about the warm galette with cold ice cream. It’s so good!

The great thing about this recipe is that there are a few options for making it ahead of time. You can either make all the components ahead of time, the crust, filling and topping. Then just assemble and bake the day you want to make it. Or you can assemble it all, keep it in the fridge and bake before serving. OR you can bake it, cool it and then rewarm before serving.

It’s also a very versatile recipe and can be adapted a bunch of different ways according to what fruit is in season. It would work great with apples, plums or berries. You can’t go wrong with whichever path you choose!

If you happen to have a bunch of peaches going too ripe or if you’re just craving a delicious peach dessert, then look no further because this one is a definite keeper. Give it a go and be sure to let me know what you think below. As always, thank you so much for reading and following along!