Using up the last of our peaches before the Summer. And making a mini version of a galette was the perfect choice! Mini Peach Galettes with Vanilla Pastry Cream. Fresh peach slices sweetened and baked into buttery dough topped with rich vanilla pastry cream, brown sugar crumble and toasted almond slices. The perfect late Summer treat!
What is a galette?
A galette is French pastry similar to a tart or a pie. It has a single crust and is filled with a sweet or savory filling. The crust is folded partway over the top of the filling, so that the filling is exposed.
And these Peach Galettes with Vanilla Pastry Cream are the miniature version of the regular sized version.
What dough works well for the Mini Peach Galettes with Vanilla Pastry Cream?
For these mini galettes, I used a cream cheese pie dough. This pie dough version makes a flaky, buttery layered crust because of the incorporation of cream cheese. It’s almost more pastry-like than a regular pie dough.
How are the Mini Peach Galettes with Vanilla Pastry Cream put together?
Cut 4 round circles of pie dough out. Slice 2-3 fresh peaches. There is no need to remove the skin. Because they’re not enclosed in the pie dough, the skin can be left on so that the galettes look prettier. Add the sliced peaches to the center of the dough. Add a brown sugar, flour and spice mix to each one. The fold the dough around the peaches by folding up each side and leaving the center exposed.
Brush the dough with an egg wash of egg and milk, then sprinkle on turbinado sugar. This gives the crust a pretty texture. Bake, then top with vanilla pastry cream, a brown sugar crumble, toasted almond slices and a sprig of thyme before serving.
These delicious mini galette are one dessert you’ll want to make!
Commonly Asked Questions:
Do you have to use fresh peaches?
If you don’t have fresh peaches, you can also use frozen peaches. Frozen peaches from the freezer section of the supermarket are pealed fresh peach slices that have been frozen. So they are just as good. And there is no need to defrost them first. You may have to add an additional 5-10 minutes of bake time to the recipe.
Can you use canned peaches?
Canned peaches can be used, but I do not recommend it. Canned peaches have a different texture than fresh or frozen peaches.
Do you have to make the dough for the recipe from scratch?
No, if you don’t want to use a homemade dough recipe, you can use refrigerated pre-rolled pie dough. After cutting out one circle from the dough. Knead, and roll the scraps of dough and cut out another circle. Repeat with the second dough in the box.
How do you store the mini peach galettes?
To store the galettes, place the plain galette, without the pastry cream and crumble, in an airtight container or wrap in plastic wrap and place them in the refrigerator up to 3 days. Reheat before serving.
Do you have to use brown sugar in the recipe?
If you do not use brown sugar, you can substitute the galette and the crumble with granulated sugar. It will just be lighter in color.
Here are other delicious galette recipes:
Mini Peach Galettes with Vanilla Pastry Cream
Fresh peach slices sweetened and baked into buttery dough topped with rich vanilla pastry cream, brown sugar crumble and toasted almond slices. The perfect late Summer treat!
Ingredients
Vanilla Pastry Cream
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 3 large egg yolks
- 1/4 cup sugar
- 2 tbsp flour
Cream Cheese Pie Dough
- 1 1/2 cups all purpose flour
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1 tsp granulated sugar
- 8 tbsp (½ cup) butter, cubed and frozen
- 4 oz (½ bar) cream cheese, cold and cubed
- 2 1/2 tbsp ice water
- 1 1/2 tsp apple cider vinegar
- Or 1 box pre-made refrigerated pie dough
Filling
- 2-3 fresh peaches
- 1/4 cup packed light brown sugar
- 1 tsp pure vanilla extract
- 1 tbsp all purpose flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Crumble
- 1/2 cup packed light brown sugar
- 1/2 cup all purpose flour
- 2 tbsp unsalted butter
- Toasted almond slices to garnish
- Fresh thyme to garnish
Egg Wash
- 1 large egg
- 1 tsp milk
- Turbinado sugar to top
Instructions
Pastry Cream
- Pour the milk and heavy cream into a medium-sized saucepan. Warm the mixture until it just starts to simmer. Do not let it boil. In a small bowl beat together the egg yolks and sugar. Add in the flour and mix again. (The mixture will be somewhat clumpy). Slowly pour the warm milk and cream mixture into the egg mixture, a little at a time, whisking after each pour, until the mixture is smooth.Pour this mixture back in the saucepan and whisk over medium heat until the custard starts to thicken, about 2-3 minutes. Pour the custard through a mesh strainer, into a bowl, to remove any pieces of cooked egg. Set aside to cool. Place into an airtight container and refrigerate for an hour or overnight.
Pie Dough
- Combine flour, cornstarch, sugar, and salt in a food processor. Pulse to combine. Add butter and cream cheese and pulse for a few seconds to just combine the flour and fat. Combine the ice water and vinegar in a dish. Pour in water mixture, a little at a time, until dough comes together. Wrap the dough and place in the refrigerator for an hour.
Fill
- Rinse each peach thoroughly. Cut each peach in half and remove the pit. Cut each half into slices and add to a bowl. Pour on vanilla extract. Set aside.In a small bowl, add brown sugar, flour, cinnamon and nutmeg. Mix to combine. Set aside.
Crumble
- In a small bowl, add brown sugar and flour. Add the butter. Use your fingers to combine the mixture by squeezing the butter into the sugar and flour until you have a crumble texture. Spread the mixture out on a parchment lined baking sheet. Bake in a 375 degree oven for 3-5 minutes or until it starts to brown. Continue to watch while baking because it will brown quickly. Remove for the oven and set aside to cool. Break up the mixture until it’s crumbled.
Assembly
- Roll out the dough thinly on a floured surface. Cut 2 6-7 inch circles out of the dough. You can use an upside down bowl as a guide to cut the circles. Gather the dough and roll it out a second time. Cut out 2 additional circles. If using refrigerated rolled pie crust, cut the circle out of 1 rolled dough. Gather the scraps and knead the dough back together. On a floured surface, roll out the dough and cut a second circle out. Repeat with the other refrigerated rolled dough and repeat the process so that you have 4 circles.Place down one dough circle on a work surface. Add 6-8 slices of peaches to the center of each dough. Sprinkle on 1/4 of the cinnamon sugar mixture. Fold the pastry over the peaches, overlapping the dough as needed. Repeat with remaining 3 galettes. Place the galettes on a parchment lined baking sheet. Combine the egg and milk and beat well. Brush the outsides of each galette with the egg wash. Sprinkle on turbinado sugar over the egg wash.Bake the galettes in a 350 degree oven for 25-30 minutes. Cool slightly. To serve, place one galette on a plate. Dollop each with about 2 tbsp of pastry cream. Sprinkle on about 1 tbsp of the crumble and add a few slices of the toasted almond slices. Garnish with asprig of thyme.
