Ginger Peach Galette with Cream Cheese Filling

I went and bought a bushel of peaches this week, 1/2 a bushel were close to ripe, and the other 1/2 needed to be eaten, and quick! So while I started dinner the other night (and dessert) my toddlers ran circles around me in the kitchen, eating as many peaches as they could grab and get away with before I could catch them. We were well on our way to getting rid of the "needed to be eaten" peaches. So anyway, I thought a peach galette with fresh ginger sounded nice but as I was rolling out the dough I remembered I had cream cheese...and one thing lead to another and before I could talk myself out of it I whipped up some cream cheese filling. And I am so glad I did.

What you will need:

Best Pie Crust (our recipe makes enough dough for 2 galettes)

For the Fruit filling:
2-3 cups sliced peaches
2-3 tablespoons sugar
1 1/2 teaspoon vanilla
1 tablespoon cornstarch

1-2 tablespoons fresh ginger, grated

For the cream cheese filling:
8 oz cream cheese, softened
1 large egg yolk (save the egg white to brush on the edges of galette)
1/2 up powdered sugar
2 tablespoons cornstarch

Preheat oven to 400.

Roll your dough out in an oval about 14in in diameter, I do this between two pieces of wax paper. Transfer dough to cookie sheet lined with parchment paper. 

In a stand mixer blend on medium speed, softened cream cheese, egg yolk, powdered sugar and cornstarch. Set aside.

In a medium sized bowl mix sliced peaches, sugar, vanilla and cornstarch. 

Spread cream cheese filling onto dough leaving about a 2in border. Top with sliced peach mixture. You can take your time and try to make it look pretty...or if your kids are now screaming for dinner, feel free to slop it on top of the cream cheese as fast as you can. Fold the dough border in, covering the perimeter of the cream cheese filling and peaches. Again, take your time and try to make it look effortlessly beautiful, or slam those edges down and swipe on some egg wash. Sprinkle the edges of the dough with Turbinado sugar and sprinkle the grated fresh ginger on the top of the peaches, and then throw that bad boy into the oven and set the timer for 35 minutes, or until crust is golden brown and peaches are bubbly.

Cool and enjoy. And try to save a slice for tomorrow morning's coffee...