Peaches and Cream Galette

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Peaches and Cream Galette has a no-fuss buttery, flaky pie crust, fresh juicy peaches, with a honey creme fraiche filling and drizzle over top. The perfect way to enjoy those sweet summer peaches!

For those of you who have never heard of a galette; it’s a French free-form pie with a filling. The filling may contain either sweet or savory ingredients. The crust is similar to a pie but the edges are folded partly over the filling. Galettes are great because, unlike a pie, it doesn’t have to look perfect making it a no-fuss version of a pie. With a rustic look; yet it turns out looking beautiful. You don’t have to be a pro pie maker to make this dessert.

Here in Colorado, we have the BEST, juicy Palisade peaches! From our very own Palisade, Colorado. Years ago, I went there during the Palisade Peach Festival where I enjoyed the freshest peach cobbler with peach ice cream. YUM, It was insanely good! I’ve pretty much been obsessed with Palisade peaches ever since.

To Make the Crust

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1. In a food processor (or using a pastry cutter or your hands), combine flour, sugar, and salt. Pulse a few times to mix.
2. Add in cubed butter. Pulse until small pea-sized balls form.
3. Add ice water, pulse until dough forms (It will be crumbly).
4. Turn dough out onto a floured surface.
5. Pat dough together to form dough into a disc shape. Wrap the dough in plastic wrap and place in the refrigerator for 2 hours (it will keep in the refrigerator for up to 4 days).

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1. After it’s been chilled, remove from refrigerator and place on a floured surface.
2. Roll dough out, then fold edges in to form a square, see picture below (this forms the deliciously flaky crust).
3. Roll the dough back out to a large round-like shape (doesn’t have to be perfect). The crust should be about 1/8 inch in thickness.
4. Carefully transfer to a parchment paper-lined cookie sheet to assemble.

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Assemble the Peaches Galette

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1. After the dough has chilled, preheat oven 375°F.
2. Thinly slice the peaches. Mix together creme fraiche and honey. Remove the dough from the refrigerator and place it on a floured surface. And follow the above directions to roll it out.
3. Mix together creme fraiche and honey. Spoon ½-¾ of the creme fraiche mixture onto your crust, leaving an inch to an inch and a half of room around the edges. The remaining creme fraiche mixture will be used to drizzle on at the end, you can place it in the refrigerator until ready to use.
4. Arrange peaches over the creme fraiche.
5. Fold the crust partly over the peaches.
6. In a small bowl, beat one egg with 1 teaspoon water. Brush mixture over the crust to create a golden, glossy, beautiful crust.
7. Sprinkle crust with coarse sugar, if desired.
8. Bake 30-35 minutes or until the crust is golden.

Let cool slightly, drizzle with remaining creme fraiche. Serve warm or at room temperature.

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Creme Fraiche

Creme Fraiche (pronounced krem fresh) is French for “fresh cream,” a common dairy staple in Europe. It’s similar to sour cream but is richer and less tangy. Creme fraiche can be used in condiments, toppings, or as a thickener to hot dishes such as soup without curdling. You can find it in the specialty cheeses section of your local grocery store.

Variations

You can use other kinds of fruit if peaches aren’t available. I made this with nectarines and it was great. Use fruit that is in season and available!

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Other Yummy Desserts

• S’mores Cookie
• Strawberry Rhubarb Coconut Crumble Bars
• Spring Fling Cupcakes