Rustic Peach Cheesecake Galette: A Summer Delight
Peach Cheesecake Galette
Ingredients
Instructions
- In a stand mixer, combine all-purpose flour, almond flour, sugar and cold, cubed butter. Mix on low speed for about 15 seconds until the mixture resembles coarse crumbs.
- Add cold water in two additions, then increase to medium speed. Mix until pea-sized crumbs form.
- Stop the mixer and use your hands to press the mixture together until it forms a cohesive dough.
- Roll out the dough between two large sheets of parchment paper into a circle about 10-11 inches in diameter.
- Transfer the rolled dough onto a baking pan, leaving 2 pieces of parchment paper Put the dough into the fridge for latter.
- Preheat your oven to 350°F.
- In a mixing bowl, cream soft cream cheese until smooth.
- Add sugar, vanilla extract, and lemon juice, mixing until well combined.
- Incorporate the egg and mix until fully blended and creamy.
- Take the dough out of the crust, scoop the cheesecake filling into the center of the dough, spreading it out while leaving a 2-2.5 inch border around the edges.
- Arrange peach slices on top of the cream cheese filling.
- Gently fold the edges of the dough partly over the filling, pleating as necessary to create a rustic edge.
- Lightly brush the crust with beaten egg yolk and sprinkle with sugar for a lovely golden finish.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is set.
- Allow the galette to cool before slicing.
The kitchen was filled with the fresh scent of peaches and buttery pastry as the baker prepared the ingredients for a rustic Peach Cheesecake Galette. It was one of those recipes that combined simplicity with elegance, making it a favourite for summer gatherings. The dough came together quickly, a blend of all-purpose and almond flours, sugar, and cold butter. Mixing it just enough to form coarse crumbs, the baker smiled at the thought of the flaky crust it would create.
Rolling out the dough between sheets of parchment paper, the baker admired the rustic nature of a galette—no need for perfection, just a free-form circle that would cradle the creamy filling. Into the fridge the dough went, while the real magic began with the cream cheese filling.
Softened cream cheese was whipped until smooth, and a dash of vanilla extract and lemon juice gave it a tangy brightness. The sugar and egg were incorporated, transforming the mixture into a luscious, creamy base for the peaches. It was hard not to sneak a taste, the smooth and sweet filling tempting on the spatula.
Once the dough had chilled, it was time to assemble the galette. Spreading the creamy cheesecake filling across the centre of the dough, the baker left just enough of a border to fold over the edges later. Carefully arranging peach slices on top, they admired the beauty of the ripe fruit, its vibrant colour contrasting against the pale filling.
Folding the dough over the peaches was satisfying, the pleats forming naturally as the rustic crust took shape. After a quick brush of egg yolk and a sprinkle of sugar, the galette was ready for the oven. As it baked, the aroma of buttery pastry and sweet peaches filled the house, a scent that hinted at the delicious treat to come.
Once golden and perfectly baked, the Peach Cheesecake Galette was left to cool, though the anticipation was hard to resist. Cutting into the flaky crust revealed the creamy filling beneath the juicy peaches, each bite a perfect balance of textures and flavours. The sweetness of the peaches paired beautifully with the tangy cream cheese, while the buttery crust added a satisfying crunch.
Enjoyed with a scoop of vanilla ice cream or just on its own, this rustic dessert was a true summer delight. Simple yet elegant, it was the kind of recipe that brought people together, each slice a reminder of the beauty in sharing good food.
