Peach season calls for the perfect Peach Almond Galette! A rustic style tart made with a cream cheese dough, frangipane almond cream filling and fresh sliced peaches makes for one awesome summer dessert! 
This Peach Almond Galette is a delicious way to showcase fresh summer peaches. Whether you are serving it warm with a scoop of vanilla ice cream or enjoying a slice with your morning coffee, it is sure to become a favorite in your summer baking repertoire.
There is something incredibly satisfying about making a pie from scratch and this one is a great way to start. The combination of a flakey Cream Cheese Pie Dough or you can use our favorite Perfect Pie Dough, a rich and creamy frangipane (almond cream) filling and juicy fresh peaches creates a dessert that is both rustic and elegant.
This Peach Almond Galette is a testament to the beauty of easy summer baking. Let's dive into the recipe and some tips to ensure your galette turns out perfectly every time.
Ingredient Notes
Cream Cheese Dough
The cream cheese dough is the base for this Peach Almond Galette and creates a slightly different texture and flavor than a classic pie dough. You can definitely substitute a classic pie dough recipe in for this galette but the cream cheese dough really goes great with the fresh peach flavor. This dough can be made in a mixer using a method of cutting the butter and cream cheese into the flour to create a small pea size crumble. Once that texture is achieved adding water will bring the dough together. This dough needs to be chilled for approximately thirty minutes and then can be rolled out into a disk to start forming the galette.
Frangipane
Frangipane is a sweet filling made with almond paste and can be used in so many different desserts, but I love frangipane as a filling in tarts. The frangipane combined with fresh peaches and cream cheese dough makes the perfect combination.
Peaches
Fresh peaches are best for peach pie, but you can use frozen peaches if that is all you have. If you are using frozen peaches, make sure to thaw them before using. When choosing fresh peaches, make sure that the peaches are ripe but not too soft to the touch…you don't want mushy peaches.
Tips for the Perfect Summer Pies
- Use Cold Ingredients: Most important is to make sure that your butter and water are cold to create a flaky crust and chill the dough before roll out.
- Don't Overwork the Dough: Mix the dough until all the ingredients just come together. Overworking the dough will result in a touch texture.
- Choose Ripe Peaches: choose ripe but firm peaches for the best flavor and texture. Overripe peaches will make the filling to watery.
- Chill Before Baking: Once the galette or pie is assembled, chill it in the fridge for 10-15 minutes to allow the dough to set.
- Egg Wash: Brushing the dough with an egg wash will give the crust a beautiful golden color and shine.
- Cool Before Cutting: Allow the galette or pie to cool for 15-20 minutes before cutting. This will allow the filling to set and will make cutting easier.
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Peach Almond Galette
Ingredients
Cream Cheese Pie Dough
- 1 ½ Cups All Purpose Flour
- ½ teaspoon Salt
- ½ Cup Unsalted Butter Cold
- 4 ounces Cream Cheese Cold
- 2-3 Tablespoons Cold Water
Frangipane (Almond Cream)
- ½ Cup Almond Paste
- ¼ Cup Granulated Sugar
- 3 Tablespoon Butter unsalted
- 2 Tablespoon Cake Flour
- 1 Eggs
Peach Filling
- 3 Peaches peeled, seed removed and sliced
- ¼ Cup Light Brown Sugar
- 1 Tablespoon All Purpose Flour
- 1 teaspoon Vanilla Extract
- Zest of 1 Lemon
Garnish
- ¼ Cup Sliced Almonds
- 1 Tablespoon Sugar in the Raw
Instructions
Cream Cheese Pie Dough
- In a mixing bowl with paddle attachment, combine the flour and salt together
- Turn the mixer on low speed and slowly add in the cold and cubed butter and cold and cubed cream cheese
- Once all the butter and cream cheese are incorporated, keep the speed on low until the flour resembles coarse crumbs
- Add 1 tablespoon of water at a time until the dough is the right consistency and begins to form a ball
- Remove the dough from the mixing bowl and press the dough ball into a disk, wrap with plastic wrap and refrigerate for 30 minutes
Frangipane (Almond Cream)
- Cream the butter and sugar together in a mixer with paddle attachment
- Add almond paste and cream together until fully combined
- Add egg to the almond paste mixture and mix until incorporated
- Add in cake flour and mix until there are no lumps and all ingredients have come together
- Use immediately or store in the refrigerator until ready to use
Peach Filling
- Remove the skin of the peaches: slice a cross on the bottom of the peach, place the peaches in boiling water for one minutes and using a slotted spoon transfer the peaches to an ice bath (bowl of ice and water) until they are cooled down. Starting at the cross, remove the skin of the peach
- Cut the peach in half and remove the seed; slice into 1 inch thick pieces
- In a medium bowl combine the peach slices, light brown sugar, flour, vanilla extract and lemon zest; stir to combine
Assemble Peach Galette
- Preheat oven to 350 degrees F
- Once the pie dough has chilled for 30 minutes, flour the surface and roll the cream cheese pie dough out to 12 inches round
- Place the 12 inch disk of dough on a baking sheet and spread the frangipane (almond cream in the center of the pie dough, leaving about a one inch perimeter
- Scoop the Peach Filling into the center of the pie dough to cover the frangipane filling
- Fold the edges of the pie dough in to form the Peach Almond Galette
- Using a pastry brush, egg wash the pie dough and sprinkle the wet egg wash with sliced almonds and sugar in the raw
- Bake the Peach Almond Galette for 25-30 minutes or until the dough is golden brown and cooked through
- Allow the Galette to cool for 10 minutes to allow the filling to set before serving!
Notes
1 egg
1 teaspoon water Whisk together and using a pastry brush, brush on the dough of the galette before it is baked
Nutrition
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