Peach Galette with Curry Cream Cheese Crust
by
Carla Hall
Carla Hall transforms the classic summer galette with an unexpected twist: a cream cheese crust subtly spiced with curry powder that plays beautifully against sweet peaches and warm spices. The rustic, free-form tart strikes an elegant balance between comforting familiarity and gentle adventure.
Prep Time:
30 minutes active (plus 3 hours chilling time for the dough)
Cook Time
30–40 minutes
Serves:
6-8 Servings
Level:
Intermediate
Ingredients
Curry Cream Cheese Crust:
1½ cups all-purpose flour
2 tablespoons granulated sugar
¾ teaspoon salt
¾ teaspoon curry powder
4 ounces (1 stick) cold unsalted butter, cut into ½inch cubes
6 ounces cold cream cheese, cut into 1-inch cubes
Peach Filling:
3 cups (about 4 medium) peaches, thinly sliced, skins on
¼ cup packed light brown sugar
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
½ teaspoon almond extract
1 tablespoon arrowroot starch
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon fine sea salt
Glaze:
2 tablespoons apricot or peach jam, heated and strained
Egg Wash:
1 egg yolk
1 teaspoon milk
For Finishing:
2 tablespoons coarse sugar
Vanilla ice cream, for serving (optional)
Instructions
STEP 1: Prepare the crust by combining the flour, sugar, salt, and curry powder in the bowl of a stand mixer. Toss the butter and cream cheese in the flour mixture until evenly coated.
STEP 2: Using the paddle attachment, mix on low speed until the dough comes together into a loose mass.
STEP 3: Divide the dough in half and gently shape into two ½-inch-thick discs. Wrap tightly and refrigerate for at least 3 hours (or up to 1 day). Freeze extra dough for up to 3 months if desired.
STEP 4: Roll one dough disc into a 12-inch circle, about ¼ inch thick, on a lightly floured surface. Transfer to a parchment-lined baking sheet and refrigerate while preparing the filling.
STEP 5: Preheat the oven to 400°F.
STEP 6: In a large bowl, combine the brown sugar, lemon juice, vanilla, almond extract, arrowroot starch, cinnamon, ginger, and salt. Fold in the sliced peaches until evenly coated. STEP 7: Arrange the peaches in the center of the dough, leaving a 2–3 inch border around the edge. Layer the peaches in overlapping circles, finishing with additional slices in the center for height.
STEP 8: Fold the dough border over the fruit, pleating as needed. Brush the crust with the egg wash and sprinkle generously with coarse sugar.
STEP 9: Bake on the lowest oven rack for 30–40 minutes, or until the crust is deeply golden and the peaches are tender.
STEP 10: While the galette is still warm, brush the peaches with the warmed apricot or peach jam to create a glossy finish.
Serving & Finishing Touches
Allow to cool slightly before slicing. Serve warm or at room temperature with vanilla ice cream, if desired.