Cream Cheese Pie Dough
1. In a mixing bowl with paddle attachment, combine the flour and salt together
2. Turn the mixer on low speed and slowly add in the cold and cubed butter and cold and cubed cream cheese
3. Once all the butter and cream cheese are incorporated, keep the speed on low until the flour resembles coarse crumbs
4. Add 1 tablespoon of water at a time until the dough is the right consistency and begins to form a ball
5. 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
1. Cream the butter and sugar together in a mixer with paddle attachment
2. Add almond paste and cream together until fully combined
3. Add egg to the almond paste mixture and mix until incorporated
4. Add in cake flour and mix until there are no lumps and all ingredients have come together
5. Use immediately or store in the refrigerator until ready to use

Peach Filling
1. 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
2. Cut the peach in half and remove the seed; slice into 1 inch thick pieces
3. In a medium bowl combine the peach slices, light brown sugar, flour, vanilla extract and lemon zest; stir to combine 

Assemble
1.Preheat oven to 350 degrees F
2. Once the pie dough has chilled for 30 minutes, flour the surface and roll the cream cheese pie dough out to 12 inches round
3. 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
4. Scoop the Peach Filling into the center of the pie dough to cover the frangipane filling
5. Fold the edges of the pie dough in to form the Peach Almond Galette 
6. Using a pastry brush, egg wash the pie dough and sprinkle the wet egg wash with sliced almonds and sugar in the raw
7.Bake the Peach Almond Galette for 25-30 minutes or until the dough is golden brown and cooked through
8. Allow the Galette to cool for 10 minutes to allow the filling to set before serving!