6-Ingredient Easy Cream Cheese Peach Galette Recipe.
Sweet. Cheesy. Peachy.
AND ONLY 6 INGREDIENTS!!
I made this peach galette for a dinner party the other day and it was gone in minutes.
I based it off the zucchini tart recipe I shared a few weeks ago, and it turned out AMAZING.
Whether you’re throwing a party or just in the mood for an easy delicious snackety-snack that uses up all those peaches you bought at the farmer’s market because they looked so good, but now you have no idea what to do with them and you’re not Ina Garten and about to bust out a homemade peach pie–
This rustic dessert is for you.
So, let’s get into it!
What is a Galette Anyway?
What the heck is a galette anyway?
It comes from the Norman word “gale” which refers to a “flat cake.” Generally speaking, though, a galette entails a pastry base (e.g., flaky pie crust, puff pastry, etc.) topped with either a sweet (fresh fruit) or savory filling (cheese). Think of it almost like one of those open-faced pies where you can see exactly what kind of pie you’re talking about (not one of those mysterious pies that you have to cut into to determine the details). The pastry dough is then wrapped around the filling, largely to make sure the filling doesn’t bleed out and cause a mess, because galettes are not baked in something, they’re baked on something.
In other words, they’re far less fussy than cakes and other pastries and this particular peach galette recipe is even less fussier than most. Why? Because we are using one of my favorite store-bought hacks for the delicious, buttery galette dough: crescent rolls! Believe me–this kitchen favorite from your childhood makes the perfect, buttery crust for this rustic tart and you will LOVE how much time it saves!
Why You’ll Love This Peach Galette Recipe.
There are a lot of easy peach galette recipes out there because, well, it’s a delicious dessert! So, you might be wondering why this recipe is the one you should make. You’re going to love this peach galette recipe because it’s:
- Easy. The whole thing will take less than 30 minutes from start to finish, making it the perfect go-to for a light meal, easy snack, or quick appetizer.
- Gorgeous. This peach galette is one of those dishes that will have everyone oohing and aahing, because it is stunning to look at.
- Creamy. The richness of that cream cheese filling is what truly sets this rustic galette apart from all the rest.
- Fun. And finally, this recipe is fun to make. Invite the kids, friends, or even your spouse to join you in not just eating this treat, have them make it with you!
Key Ingredients and Notes on Substitutions for Peach Galette.
This rustic peach galette recipe is made from very simple ingredients and therefore, won’t have many substitutions, but let’s run through them:
Vegan Crescent Rolls.
Many peach galette recipes include steps for a homemade crust, but honestly, I am not above using shortcuts when I can and when they’re good and this one is GREAT! These vegan crescent rolls make a wonderful flaky pastry and this store-bought crust is literally why I can truly say this is an easy recipe. Plus, it makes such a delicious, flaky crust!
I use one tube of store-bought vegan crescent rolls the pre-made pastry-ish dough is perfect for creating a flavorful and buttery crust for this fresh peach galette. If you can’t find vegan crescent rolls, you can use vegan puff pastry dough, but if you do, you will need to score the edges to prevent excessive “puffing” for your galette crust.
What about a gluten-free option? As far as I know, there is no vegan and gluten-free vegan crescent roll or pie dough; however, there is a vegan and gluten-free puff pastry sheet!
Fresh Peaches.
You will absolutely need a lot of ripe peaches for this peach galette recipe. Please, please, please don’t ask me for a substitution for peaches! LOL. I use your standard yellow peaches for this peach galette recipe, but you can substitute with white peaches, too! And honestly, you can use this recipe for virtually any summer stone fruit (apricots, plums, nectarines).
Can you substitute with frozen or canned peaches for this peach galette? Technically, yes. If you use canned peaches, you’ll definitely need to drain the excess peach juice before making the peach filling. However, you will have a much harder time obtaining the gorgeous peach slices that make such an impression when you take this peach galette out of the oven. Thus, while either frozen or canned peaches can be used, for the best results, try and find some good fresh peaches!
Vegan Cream Cheese.
This peach galette is called a “cream cheese” peach galette. Hence, there will be vegan cream cheese in this recipe! But if you don’t have cream cheese you can substitute with a thick vegan sour cream.
Peach Preserves or Jam.
Please don’t ask me what the difference between peach preserves and peach jam is. I do not know. But get your hands on a jar of either preserves or jam, because that is what we’re using to sweeten our galette filling for this peach galette. The jam will also help with keeping our sweet peaches from browning, particularly if you have leftovers or are planning on making this peach galette in advance.
A lot of recipes call for sugar, brown sugar, maple syrup, and other sweeteners to enhance the flavor of the fruit filling; but, to me, the best way to enhance peachiness is to add more peachiness!
Fresh Thyme.
Wait, whut….? Thyme??
Yup. I know what you’re thinking–why add thyme to a sweet dessert recipe?
Believe me:
IT WORKS.
And, it’ll be the thing that elevates this otherwise humble rustic peach galette to something that belongs in a French bistro.
But look, if you’re weirded out by it, you can always skip it!
Step-by-Step Instructions on Making Peach Galette.
The best part about this peach galette recipe is how easy it is. As you’ll see below, this peach galette comes together very quickly with the perfect balance of sweetness, cheesiness, and flake!!
First, preheat your oven to 425° F. Then, slice both the fresh summer peaches into 1/8 inch thick slices. Place them all into a large bowl set aside.
Next, make the cream cheese filling: in a small bowl, mix the cream cheese, peach jam, and fresh thyme. Done-so. Set that aside.
Now, it’s time to prepare your “pastry dough.” Simply remove the crescent roll dough from the tube without having a stroke. Divide them into four pieces (each of them will be composed of two triangles divided by a perforated line). Stack them on top of each other on a lightly floured surface. Then, using a rolling pin that is also dusted with flour (the pastry dough is quite sticky), roll the dough out into a large rectangle on your work surface, about 16 inches long and 12 inches wide. It should be about 1/8-inch thick.
Carefully transfer the dough sheet onto a rimmed baking sheet lined with a sheet of parchment paper.
If you’re using puff pastry dough, the good news is that the dough has likely already been rolled into a sheet. Great! But puff pastry dough, as the name suggests, puffs a lot, which means you will need to still roll it out so that it is roughly 16 x 12 inches and only 1/8-inch thick. Then, you will need to score your puff pastry sheet (you do not need to score the crescent roll pastry dough). Using a sharp knife, create a line about 1-inch from the edge of your sheet of puff pastry that doesn’t quite cut through the dough.
Assemble the tart by spreading your cream cheese filling with about a 1-inch border around the edge.
Then, arrange the peach slices in slightly overlapping rows as shown in the photo. Make sure to maintain about a one inch border around the edge of your pastry sheet whether you’re using crescent roll dough or puff pastry dough.
Then, fold the edges up and over the peach slices. This doesn’t need to be perfect; however, you should take care to crimp and seal the corners, particularly if you are using puff pastry.
Many galette recipes provide for a circular pattern. You can certainly do that here, I just prefer the look and simplicity of a rectangular galette. Simply place the peach slices in the center of your pastry dough and work outwards–leaving at least 1-inch around the edges. Then fold the pastry dough up and over the edges.
For your glaze, simply whisk together a little water with some more peach jam. Then brush the tops of your pastry dough and peaches with the mixture.
Sprinkle a few sprigs of fresh thyme over the top before popping the whole thing into your preheated oven. Bake for about 20 minutes, until your pastry dough is a gorgeous golden brown. Check to make sure you don’t have the dreaded soggy bottom!
Serve with a scoop of vegan vanilla ice cream or as-is!
Storing and Reheating This Peach Galette.
Leftovers (if there are any!) should be stored in an airtight container in your refrigerator.
More Peach Recipes.
Frequently Asked Questions.
What’s the difference between a pie and a galette?
Pies are traditionally baked in something, meaning that the crust is designed to hold the filling up. In contrast, a galette is baked on something (like a pizza or flatbread) and is therefore a flatter and more rustic dessert.
Can I make this peach galette recipe gluten-free?
I haven’t been able to find gluten-free pastry dough, but you can find store-bought puff pastry sheets. Check out the Notes on Substitutions above!
Can I make this peach galette in advance?
Yes, you can make this peach galette in advance; however, it’s best served shortly out of the oven.
Recipe Card.
6-Ingredient Easy Cream Cheese Peach Galette.
Ingredients
- 3 medium peaches (sliced into 1/8-inch thick slices)
- 8 ounces vegan cream cheese
- 2 tbsp fresh thyme (plus more for garnish)
- 3 tbsp peach preserves
- 1 tube vegan crescent rolls (or 1 sheet of vegan puff pastry)
Instructions
- Preheat your oven to 425° F.
- Slice your peaches into 1/8-inch thick slices and place them in a bowl. Set them aside.
- Make the cream cheese filling by mixing together your cream cheese, 2 tablespoons peach preserves, and 2 tablespoons of fresh thyme. Set aside.
- Next, prepare your pastry dough. Whether you're using vegan crescent roll dough or puff pastry dough, place your dough on a lightly floured surface.
- Stack 4 pieces of the crescent roll dough on top of each other and, using a rolling pin, roll them out into one rectangular sheet, approximately 16 x 12 inches, so that your sheet is about 1/8-inch thick.
- If you're using puff pastry, it will likely already be a sheet, but you will still have to roll it out a bit. Then score the pastry sheet (only if you're using puff pastry) with a sharp knife approximately 1-inch from the edge.
- Place your pastry sheet on a rimmed baking sheet lined with parchment paper.
- To assemble the peach galette, spread the cream cheese filling so that there is a 1-inch border (or inside the scoring if you're using puff pastry). Next, place the peach slices, slightly overlapping, in one layer on top of the cream cheese filling. Then, fold the edges of the pastry sheet over the edge of the peaches, to form a small crust. Make sure to pinch and crimp the corners securely, to ensure the crust does not unfold when baking.
- Whisk together 1 tablespoon of peach jam, together with 2 tablespoons of water. Using a pastry brush, coat the pastry dough and peaches generously. Sprinkle fresh thyme over the peaches.
- Place in your preheated oven in the center rack and bake for about 20 minutes, until your crust is golden brown.
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Comments & Questions.
August 19, 2024
Join The Discussion
August 19, 2024
Any suggestions for avoiding the dreaded soggy bottom would be appreciated. Thank you