This rustic peach galette is the perfect summer dessert—flaky homemade crust, a brown sugar cinnamon cream cheese layer, and a spiral of fresh peaches baked to golden perfection. Simple to make and delicious to serve, it’s everything you love about summer in one easy, cozy treat.
Equipment
- Rolling Pin
- Baking Sheet
- Mixing Bowl
- Spoon
- Butter Knives or Food Processor
- Parchment Paper
- Measuring Cups
- Measuring Spoons
- Knife
- Cutting Board
- Pastry Brush
Ingredients
CRUST
- 2 cups flour
- ¾ tsp salt
- ¾ cup unsalted butter cold and cubed
- 4 tbsp cold water
- 1 egg for egg wash
- Course sugar for crust topping
FILLING
- 2 small peaches
- 3 oz cream cheese softened
- 3 tbsp brown sugar
- ¼ tsp ground cinnamon
- 1 tbsp apricot jam optional for topping
Instructions
- In a bowl, stir together your flour and salt. Using two butter knives, held against each other with one in each hand to form an “X,” cut your butter into your dough, with the knives pulling away from each other and back in, until you have a sand-like consistency
- Add in your water (I like to put a few ice cubes in a glass before filling it with cold water to make sure it’s extra cold), stir together, and then compress the dough into a ball. See notes below if you have a food processor!
- Place your dough ball between two large pieces of parchment paper and roll it to a ⅛” thick circle, making sure your dough is an even thickness throughout.
- Gently peel the parchment back from the top layer, lay it back onto the dough, flip all of it over, and repeat with the bottom (now top) layer of parchment.
- Cover your dough with the other piece of parchment paper and place your flat crust in the fridge for 15 minutes while you prep your filling
- Preheat your oven to 400°F
- Add your softened cream cheese to a bowl with the brown sugar and cinnamon, mix with a spoon until combined
- Cut your peaches in half and remove the pit before cutting into thin slices (about ⅓-inch thick)
- Remove your dough from the fridge, peel the parchment off the top, and place onto your baking sheet, parchment side down
- To assemble for baking, spread your sweetened cream cheese in a circle in the center of your rolled dough, leaving about a 2-inch rim (where you don’t spread the cream cheese)
- From the outside in, lay your sliced peaches in a spiral (skin side facing outwards), slightly overlapping each peach
- Carefully fold your crust over the edge of your peaches, leaving the middle open. As you fold it in, work in a circle to fold one section over the next so you don’t have any gaps. If your dough cracks a little, just pinch it together
- In a bowl, whisk together your egg and a splash of milk or water until combined. Brush your crust with your egg wash and sprinkle with coarse sugar
- Bake for 40-45 minutes until it is golden brown along the top. Remove from the oven and allow to cool on the pan for 15 minutes. Transfer with the parchment paper to a wire rack to cool another 30 minutes
- If desired, add your apricot jam to a bowl and microwave for 10-15 seconds. Stir and brush over the top of your peaches. This will give them a lovely shine before serving
- Slice and enjoy!
