Peach Galette
Ingredients
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3 ounces Cream cheese room temperature ,
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1 tablespoon Dark brown sugar
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2 tablespoons Jam peach apricot , or
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1 teaspon Cinnamon ,
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1/3 cup Sugar , white
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2 tablespoons sugar Raw , (regular can be subsitited)
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2 cups Flour ,
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1 teaspoon Salt ,
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2 Eggs ,
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1/4 cup water Cold ,
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3 Peaches (ripe), medium size
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1 Lemon ,
Cooking Instructions
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1
Preheat oven to 375F. Line a sheet pan with parchment paper.
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2
For the filling: In a bowl, mix softed cream cheese, brown sugar and cinnamon. Set aside
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3
For the crust: In a separate bowl pinch together flour, salt and butter with fingertips until most of the large chunks of butter are broken up and flattened.
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4
In a small bowl, whisk one egg and the ice water until well combined. Add the egg mixture into the flour. Mix until it binds together and forms a rough ball. Gently knead the ball to get the last of the flour.
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5
Divide the ball in two, roll each half then flatten each ball into a disk. Wrap one ball with plastic wrap and store in refrigerator or freezer to use another time.
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6
On a floured surface, roll out disk into a circle that is slightly larger then 10 inches in diameter.
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7
Trim the dough into an even 10 inch circle. I use a large glass bowl as my template.
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8
Very gently wrap dough around rolling pin then unroll onto the parchment paper.
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9
Slice peaches in half, removing pit. Peel and cut into even. Place peaches ina medium sized bow. Sprinkle 1/3 cup of regular sugar and squeeze on half lemon. Set aside.
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10
Spoon cream cheese filling into the middle of the pie crust. Spread the mixture out evenly to within about 2 inches of the outside edge. Place jam into the center of the cream cheese mixture and gently spread over cream cheese mixture.
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11
Place peaches into one or two layer over the jam and cream cheese mixture
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12
Whisk second egg. Set aside.
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13
Fold the edges of the dough over the peaches.Whisk second egg. Set aside.
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14
Brush crust with egg mixture.
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15
Dust the top of the galette with raw sugar.
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16
Bake for 40-60 minutes or until crust is golden brown and filling is slightly bubbling. Turn half way through baking so the crust bakes evenly.
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17
Serve warm.
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