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Peach Galette Recipe (But other fruits will work!) | Jessie Sheehan Bakes
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Fruit Galette

This galette recipe uses a simple and delicious cream cheese crust that can be easily paired with any fruit you have on hand.
Recipe Author Jessie Sheehan


For the dough

  • 1 cup plus 3 Tbsp all-purpose flour
  • 1 1/2 tsp granulated sugar
  • 1 ⁄4 tsp baking powder
  • 4 oz cream cheese chilled, cubed
  • 1/2 cup unsalted butter cubed
  • 1 ⁄4 tsp salt
  • 1 1/2 tsp apple cider vinegar chilled
  • 1 1/2 tsp water chilled

For the filling

  • 3 generous cups fruit if using sliced apples, it'll be about a pound, or try sliced peaches, sliced plums, berries, etc.
  • 1/2 cup granulated sugar or to taste
  • 1/4 tsp salt
  • 1 1/2 tbsp arrowroot powder

For the egg wash

  • Egg
  • Splash of heavy cream
  • Turbinado sugar for sprinkling


For the crust

  • Combine the flour, sugar, baking powder and salt in the bowl of a food processor fitted with the metal blade and process briefly to combine. Add the cream cheese and butter, and pulse until the mixture resembles coarse meal.
  • Add the vinegar and water slowly, pulsing the machine as you do. Once a bit of dough can be pinched together between two fingers and hold its shape, dump it into a medium bowl and, using your hands, bring the dough together into a disc. Wrap it in plastic wrap and refrigerate for at least 1 hour or up to 3 days.

For the fruit

  • Combine all of the filling ingredients in a bowl and toss with your hands to combine.

To assemble

  • Preheat the oven to 425 degrees. Roll the dough into a round until it is about 1/4 inch thick, on a piece of lightly floured parchment paper (your round may creep off the edges of the parchment, but when you fold up the edges of the dough around the fruit, it will be the right size to fit on the sheet). Transfer the parchment-lined round to a cookie sheet. Place the fruit in the center of the round, decoratively layering the sliced fruit in concentric circles, or piling the berries attractively in a mound, leaving a two to three inch border all around. Using your fingers, crimp the border all around the fruit, making small folds in the dough. In my pictures, it looks as if the dough hardly covers the fruit at all; this will not be the case when you are crimping and folding - promise.
  • Brush the egg wash on the crimped edges and sprinkle them (and the fruit) with the Turbinado sugar (a mixture of cinnamon and sugar might be nice over the fruit, too, if said fruit is apples . . .).
  • Freeze the galette for about an hour. Bake for 15 minutes and reduce the heat to 375 degrees. Bake for an additional 15 minutes or until the dough is nicely browned and the filling is bubbling. Let cool briefly before serving with vanilla ice cream.


Your dough round may be larger than your piece of parchment paper, as mentioned in the recipe. Not a problem.
The photos do not accurately show how the crimped edges of the galette will look. You will have more dough to work with than I had when I made the peach galette, so you will be folding and crimping over the fruit in a much more pronounced way.