Ingredients

• ½ cup Unsalted Butter (113 g), sliced into cubes and frozen before use
• 1 ¼ cups Unbleached White All-Purpose Flour (156 g)
• 1 ½ tsp Granulated Sugar (6 g)
• ½ tsp Kosher Salt
• 5–7 Tbsp ice cold water (74–103.5 mL)

• 1 cup room temperature Cream Cheese (225 g)
• 1 large room temperature Egg Yolk (20 g)
• ¼ tsp Almond Extract
• ¼ tsp freshly grated Nutmeg
• ⅛ tsp Kosher Salt
• ⅓ cup Powdered Sugar (43 g), sifted
• 1 Tbsp Unbleached White All-Purpose Flour (8 g)

• 1 ½ cups pitted Peaches sliced ½-inch thick (280 g)
• 2 tsp Cornstarch (6 g)
• 1 small Lemon, zested
• 1 tsp Granulated Sugar (4 g)
• 1 tsp Vanilla Extract (6 g)

• 1 Egg (57 g)
• 2 Tbsp Sliced Almonds (14 g)
• Sparkling Sugar optional

Instructions

1. In a food processor, add flour, sugar and salt. Pulse a few times to combine.
2. Scatter frozen butter cubes over the flour mixture. Pulse 3–4 times to break up butter, then stream in ice-cold water through the food tube a couple tablespoons at a time, pulsing after each addition. (Careful: do not overwork! Butter pieces should be visible and about the size of peas to result in the flakiest crust.)
3. Use your hands to remove the dough from the processor and knead gently to quickly form into a disk. Wrap in plastic wrap and place in the freezer for 10–15 minutes, or until cold and firm to the touch.

1. While the dough is chilling, make the filling. In the bowl of a standing mixer fitted with the paddle attachment, add cream cheese, egg yolk, almond extract, nutmeg and salt; sift in powdered sugar and flour. Turn speed to medium-high and beat until smooth, 1–2 minutes, scraping down the sides of the bowl as needed. Set aside.

1. In a medium mixing bowl, mix sliced peaches, cornstarch, lemon zest, sugar and vanilla together until fully combined. Set aside.

1. Preheat oven to 400°F. Line a baking pan with parchment paper. Set aside.
2. Remove chilled dough from the fridge and place on a lightly floured work surface. Roll into a 12-inch round that’s ¼-in thick. Transfer dough to the prepared baking sheet.
3. Spread cream cheese mixture over the dough, leaving a 2 ½-inch border. Top cheese mixture with fruit mixture, then fold the edge of the pastry over the fruit, pleating as you work to make a circle.
4. Put egg in a small bowl and whisk until loose and foamy. Brush the edges of the pastry dough with egg wash, scatter sliced almonds over fruit (gently nesting them into the fruit filling) and sprinkle sparkling sugar over crust and filling. Refrigerate galette until firm, 15–20 minutes.
5. Bake until crust is a deep golden brown and the filling starts to bubble, 40–45 minutes.
6. Remove from oven and place on a baking sheet to cool. May be eaten warm or fully cooled. Try serving with whipped cream or ice cream for extra decadence.