Individually-Sized Peach Melba Galettes
Prep time
Cook time
Total time
These single-serve galettes feature of summer's ripe-right-now-so-eat-the-while-you-can fruits - tangy raspberries and juicy peaches - all bundled up in a foolproof cream cheese pastry crust.
Recipe type: Dessert
Serves: 6
Fail-Proof Pastry Dough:
  • 2¼ cups flour
  • ¼ teaspoon salt
  • 1 package (250g) cold cream cheese, cubed
  • 1 cup cold unsalted butter, cubed
Peach Melba Filling:
  • 3 firm-ripe peaches, cut into thin slices
  • ½ cup fresh or frozen raspberries
  • 1 tbsp lemon juice
  • ¼ cup sugar
  • 1 tbsp cornstarch
Assembly and Toppings:
  • 1 egg, lightly beaten
  • 1 tbsp turbinado sugar
  • ½ cup sliced blanched almonds
  1. Prepare the Dough (at least 2 hours or up to 3 days ahead)
  2. Using a food processor, pulse together the flour and salt. Add the cream cheese, and pulse until the cream cheese has been completely cut in and no visible chunks remain. With the processor running, add the butter and process until everything comes together into a soft dough and starts pulling away from the sides of the work bowl.
  3. Scoop the dough onto a clean work surface, and divide into six equal pieces. Shape each one into a ball, then flatten out into a thick disc. Wrap tightly in plastic wrap, and chill for at least 2 hours or up to 3 days.
  4. Make the Filling:
  5. When you're ready to bake, prepare the filling. In a large mixing bowl, toss the peaches, raspberries, sugar, lemon juice and cornstarch together until the fruits are evenly coated.
  6. Assemble the Galettes:
  7. Preheat the oven to 400°. Line two baking sheets with parchment paper.
  8. On a lightly floured work surface, roll out the chilled dough into 8” circles. Arrange the crusts on the prepared baking sheets, and spoon the filling into the centres and sprinkle with sliced almonds, leaving a 1” border of dough around the edges. (If you want to be fancy, you can arrange the peach slices in overlapping circles, but I’m too lazy for that.) Fold the edges of the dough over the filling, then brush lightly with beaten egg and sprinkle with sugar.
  9. Bake for 35-40 minutes, or until the filling is bubbly and the crust is golden brown. Let cool for 5-10 minute, then transfer them to a wire rack to cool off completely. Serve as-is, or add a scoop of vanilla ice cream for extra deliciousness.
Recipe by Crumb: A Food Blog at