Peaches & Cream Galette with Sugared Almond Crust

I am on a peach kick right now.

It happens every summer, and I won’t apologize for it. 

Up until this year, I was the only person in my household who liked peaches. Dan and Kieran both don’t eat them (although Dan DID house these crostini a couple weeks ago). Finn is a fan, though!

My sweet little chub and I have been enjoying peaches every day together. He eats them with glee (as he does everything else). I’ll try to get a video of him eating a peach. It’s especially cute.

While I enjoy peaches most just as they are, I find myself eating them in savory recipes more than sweet. I’m not sure why that is, but it might have something to do with the fact that the sweet juiciness of a peach goes swimmingly with things like bacon and cheese. It’s just a theory.

This galette has no bacon in sight! There is cheese, though. Mascarpone cheese!

I use mascarpone in this super simple pie dough – I’ve been using it for years and years in both savory and sweet recipes. It makes the dough super flakey and light without a lot of work. It’s a ridiculously easy dough to make, and this is coming from someone who generally shies away from anything resembling homemade pie dough.

I also use the mascarpone as a filling here. I love the idea of peaches and cream, and I wanted to emulate that here with this galette. So, I sweetened up some mascarpone with sugar and gave it a pop of flavor with fresh ginger. Ginger and peaches are a match made in heaven, and I incorporate ginger in this recipe in both the cream filling and the peaches themselves. So good!

This galette really allows for those sweet summer peaches to shine. We jazz them up just a touch with vanilla and almond extracts, the ginger I mentioned, and some sugar. Those are the main flavors: peach, almond, ginger, and vanilla.

Doesn’t sound half bad, does it?

The best part about this dessert, aside from how delicious it is, is how impressive it looks – it’s gorgeous! But it’s easy. Anyone can do it. I promise, promise, promise.

The dough is simple and done in a food processor – it’s mostly hands off and pretty much foolproof (trust me, I am a pie dough fool). The fillings are simple and made with ingredients that you most likely already have on hand (OK, so maybe the mascarpone is something you have to go buy – but we use the entire container between the dough and the filling. It’s worth it!).

The assembly is easy as well. We’re going to call this rustic – as rustic as we need it to be. There’s no such thing as a perfect galette; the charm of such desserts is their uneven edges and oozy fillings. So embrace the imperfection here! If this type A perfectionist can do it, so can you.

To make things look fancy, I like to decorate the crust with sliced almonds. All you do is brush the dough with some egg wash and then layer the almonds on as decoratively as you want. Again, there’s no wrong way to do this.

The resulting wow factor is just that: WOW. Such a gorgeous and impressive looking dessert. The peaches are the star, as they should be, and the dough does its job of encasing them beautifully.

No one has to know how easy it really is.

Peaches & Cream Galette with Sugared Almond Crust

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• Author: Molly
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

This Peaches & Cream Galette with Sugared Almond Crust is the stuff of summer dreams! Sweet peaches are the star here, flavored with ginger, almond, and vanilla and encased in a gorgeous almond-crusted dough. As impressive as it looks, it’s easier than you think (rustic is the key word, guys!) and tastes like a dream.

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Ingredients

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For the Dough:

• 1½ cups all-purpose flour
• ½ cup powdered sugar
• ½ teaspoon fine salt
• 3 tablespoons unsalted butter, chilled and cubed
• Juice of ½ a lemon
• 4 oz mascarpone cheese, chilled
• 1–2 tablespoons ice cold water

For the Cream Filling:

• 4 oz mascarpone cheese
• 2 teaspoons fresh ginger, grated
• ¾ cup powdered sugar
• Pinch of fine salt

For the Peach Filling:

• 4 medium ripe peaches, pitted and thinly sliced
• Juice of ½ a lemon
• 3 tablespoons powdered sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla bean paste (or extract)
• ½ teaspoon almond extract
• Pinch of fine salt
• 2 teaspoons fresh ginger, grated
• ¼ teaspoon ground ginger

For Assembly:

• Egg wash
• 1 cup sliced almonds, for the crust
• Powdered sugar, for dusting

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Instructions

For the Dough:

1. In the bowl of a food processor, combine the flour, sugar, and salt. Pulse to mix.
2. Add in the butter and pulse a few times to incorporate – chunks of butter are OK; we just want to break it up a little bit so it incorporates.
3. Add in the lemon juice and mascarpone cheese and pulse the machine a few times to incorporate. The mixture will look like wet sand.
4. WIth the machine running, add in a tablespoon or two of ice cold water until the dough comes together in a ball.
5. Remove the ball of dough from the machine and gently knead it together on a lightly floured surface.
6. Shape the dough into a disc and wrap in plastic wrap.
7. Chill in the fridge for at least 30 minutes.

For the Cream Filling:

Stir together the ingredients in a bowl until smooth and incorporated well.

For the Peach Filling:

In another bowl, combine the peaches with the other ingredients and stir well to combine.

To Assemble:

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. Remove the chilled dough from the fridge and roll out on a lightly floured surface to a ¼-inch thickness. It doesn’t have to be a perfect circle, but get it as close as you can.
3. Transfer the dough to the prepared baking sheet.
4. Spread the cream filling all over the dough, leaving a 1-inch border along the sides.
5. Arrange the peaches over the cream filling, being as decorative as you want.
6. Gently fold the edges of the dough over the filling, pressing it together as you work your way around to form the crust.
7. Brush the egg wash all over the outside of the crust and top the egg wash with sliced almonds, again arranging them as decoratively as you wish.
8. Once all the edges have been covered in almonds, transfer the baking sheet to the oven and bake for 25-30 minutes or until the peaches in the center are tender, the crust is light golden brown, and the almonds are lightly toasted.
9. Remove from the oven and allow the galette to cool for 10 minutes or so.
10. Dust the almond crust of the galette with powdered sugar. Slice and serve.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: dessert