Peach Almond Galette
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!
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Servings: 6 Servings
Calories: 561kcal
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
Egg Wash
1 egg
1 teaspoon water Whisk together and using a pastry brush, brush on the dough of the galette before it is baked
1 egg
1 teaspoon water Whisk together and using a pastry brush, brush on the dough of the galette before it is baked
Nutrition
Serving: 1Serving | Calories: 561kcal | Carbohydrates: 65g | Protein: 9g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 288mg | Potassium: 280mg | Fiber: 3g | Sugar: 34g | Vitamin A: 1023IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 2mg
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