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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!
Course Dessert
Cuisine French
Keyword galette, pastry cream, peach, peach galette, peach pie, vanilla
Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings 4 servings

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.