Peaches & Cream Galettes! Sweet sugared peaches baked on a bed of cheesecake filling, nestled snug in a rustic, flaky pastry crust.
If you recall from last month, I’m doing a monthly themed recipe alongside Amy from Accidental Happy Baker, Michelle from Giraffes Can Bake, Shadi from Unicorns in the Kitchen,and Wajeeha from I Knead to Eat. This month, each of us will be sharing our own version of a galette — one of my favorite, rustic treats.
Do you remember how in Sleeping Beauty there was that one disgruntled fairy who felt neglected by the king and queen at their daughter’s (Sleeping Beauty/Aurora’s) christening, and so cursed the baby to die on her 16th birthday by pricking her finger on a spindle?
Well, I don’t remember my own christening, but from the photographs I’m certain that there wasn’t a single fairy in attendance. This must have also rustled a few grumpy fairy wings, resulting in a curse of my own. Fortunately for me, the fairy that my parents neglected must have been a much less powerful one who may have tried to curse me with death or even a hundred years of sleep, but was only successful at making me want to pull every strand of my hair out by the fistful whenever I have to photograph something orange. (For good measure, she also made it so that anything I try to bake with yeast will never rise.)
I don’t know if I need to kiss a prince or something to break this curse, but if that’s what will help, Zach’s just going to have to deal with it.
I spent over an hour and a half trying to style and photograph these galettes in a way that I was happy with, but no matter the angles, the props, or the curses of my own I threw at them, I just wasn’t satisfied. Everything was too orange! And while these definitely aren’t the worst photos I’ve ever taken, I finished these galettes feeling a little more dissatisfied than I usually am with my photography.
BUT, what they lack in photographic representation they make up for tenfold with taste.
Each galette is brimming with sweet, sweet juicy peaches sliced and layered into a cozy sugared pie shell. And, underneath the peaches, is an (oh-so easy to make) cream cheese/cheesecake layer. The cheesecake layer is subtle, not too rich, but the perfect complement to the peaches.
I’ve used this pastry crust many times over on this site. I have two main crusts that I like to use, and this one is my favorite for making galettes. I add a pinch of sugar and fold the dough over into itself several times over for a low maintenance, but perfectly golden, flaky crust.
The edges are haphazardly folded partially over the fruity center and then brushed with egg and sprinkled with sugar, for an open, golden shell encasing the sweetest fruits of summer.
Make sure that you let the peaches soak in their juices (and sugar, cornstarch, and a splash of lemon juice) for at least a half an hour, but you’re going to leave behind those juices when you transfer them onto their cream cheese beds.
Trust me, they’ll bake up plenty juicy on their own, and if you splash too much liquid into the galette shell you’ll just have a mess on your hands. Sitting in the juices for 30 minutes gives the peaches a nice flavor and helps thicken them, but it doesn’t need to go with the actual peaches into the oven.
Enjoy, and don’t expect to see any orange foods from me in the near future. I’m still recovering from these. Also, if you know any princes, send them my way.
Make sure to check out the other Yum of the Month galettes! Like these Banana & Salted Caramel Banofee Galettes from Michelle, This S’mores Galette from Shadi, this Pear Plum Galette from Amy, and if you’re looking for something savory, this Summer Herbed Chicken & Tomato Galette from Wajeeha!
Mini Peaches & Cream Galettes
- 12 Tbsp unsalted butter cold
- 2 Cups all-purpose flour
- 2 Tbsp cornstarch
- 1 tsp granulated sugar
- 1/2 tsp salt
- 6 Tbsp cold water
- 7 1/2 cups peeled peach slices -- fresh or frozen and thawed
- 1/3 cup sugar
- 2 Tbsp cornstarch
- 2 tsp lemon juice
- 8 oz cream cheese softened to room temperature
- 1/4 cup + 1 Tbsp powdered sugar
- 1 egg yolk
- 1 tsp vanilla extract
For brushing pastry crust
- 1 egg lightly beaten
- Coarse or turbinado sugar
Cut cold butter into small (about 1 Tbsp-sized) pieces and set aside.
In food processor, pulse together flour, cornstarch, sugar and salt.
Sprinkle your butter over the mixture, cover, and pulse until mixture forms fine crumbs
Add water, about 1 Tbsp at a time until dough begins to cling together (you may need an additional Tbsp of water).
Pour crumby dough onto parchment paper and press together using the palm of your hand (flattening the crumbs and pressing together). Fold dough over onto itself and then repeat the process of flattening the dough with the palm of your hand (this helps create a flakier crust).
Divide into 8 equal-sized pieces (about ¼ cup each), roll each into a ball, slightly flatten into a disk, and tightly wrap with clear wrap.
Transfer to refrigerator and chill for at least one hour. Prepare your peach mixture while you wait for the dough to chill.
In a large bowl, combine your peach slices, sugar, cornstarch and lemon juice. Stir until completely combined. Allow to set for at least 30 minutes (you may stir the mixture periodically).
To prepare your cheesecake, stir together cream cheese and powdered sugar.
Stir in egg yolk and vanilla extract until all ingredients are well-combined. Set aside.
Preheat oven to 400F
(if galette crust has been refrigerated for longer than one hour, you may need to let the dough sit at room temperature for 10 minutes before it can be easily rolled out).
On a clean, lightly floured surface using a lightly floured rolling pin, roll each ball of galette dough into approximately a 5-6" circle. Transfer to prepared cookie sheet and evenly divide cheesecake mixture among galettes, spreading the filling over the crust and up to 1/2" from the edges.
Use a slotted spoon to drain spoonfuls of the peach mixture, and then layer the drained peaches over the cream cheese filling. Discard any extra juice.
Gently fold the crust over the edges of the peaches and cream cheese layer to form the rustic edges of the galettes.
Brush crust with lightly beaten egg and sprinkle generously with sugar.
Bake on 400F for 25-30 minutes.
Allow to cool before serving. Serve topped with vanilla ice cream, if desired.
Other Yum of the Month Galettes:
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