Weeknight Peach & Toasted Almond Freeform Galette

Instructions

1. 1

   In a wide bowl, toss 1.5 cups all-purpose flour and 1/2 tsp kosher salt. Cut in 1/2 cup cold cultured butter and 1/4 cup cold cream cheese using your fingers, squishing the pieces flat until the mixture looks shaggy. Drizzle in 2 tbsp ice water and gently bring the dough together. Don't overwork it; we want a tender flake, not something tight like a bad alibi.

   5 min

   Tip: Leave visible streaks of butter and cream cheese. That's your steam layer.

2. 2

   Dump the shaggy dough onto your counter, pat it into a rough rectangle, and fold it in thirds like a business letter. Wrap tightly in plastic and toss it in the fridge. Let time do the work.

   3 min

   Tip: The fridge is your friend. It relaxes the gluten and re-chills the fat.

3. 3

   While the dough chills, prep the filling. In a large bowl, gently toss 3 large fresh peaches with 1/3 cup light brown sugar, 1 tbsp cornstarch, and 1 tsp vanilla extract. Set aside to macerate.

   5 min

   Tip: Leave the peach skins on. It adds color, structure, and a slight tannic edge to balance the sweetness.

4. 4

   Preheat your oven to 400°F (200°C). Place a heavy baking sheet or pizza steel in the oven while it preheats.

   10 min

   Tip: Cami's shortcut note: Sliding the galette directly onto hot metal guarantees a shattered, crisp bottom. No soggy pastry on my watch.

5. 5

   Roll the chilled dough on a large sheet of parchment paper into a 12-inch rustic circle. Scatter 1/3 cup toasted almond flour evenly in the center, leaving a 2-inch border. Pile the macerated peaches on top of the almond flour. Fold the border up and over the fruit, pleating the dough naturally as you go.

   5 min

   Tip: Don't skip this: The almond flour acts like a sponge for the peach juices, turning into a hidden layer of frangipane-like magic.

6. 6

   Brush the pleated dough border with 1 large egg (beaten) and generously scatter 1 tbsp turbinado sugar over the crust.

   2 min

   Tip: The turbinado sugar is non-negotiable for that café-window crunch.

7. 7

   Carefully slide the parchment paper holding the galette directly onto the preheated baking sheet in the oven. Bake until the crust is deeply bronzed and the peach juices are violently bubbling.

   35 min

   Tip: Look for color. If it looks pale, leave it in. Pale pastry is unfinished pastry.

8. 8

   Remove from the oven and let it cool on a wire rack. Let the juices set before you slice into it.

   20 min

   Tip: Hot fruit pie is a structural disaster waiting to happen. Patience.