Sift together dry ingredients; flour, sugar, baking powder, salt
Add very cold butter chunks and rub the mixture between your hands until it becomes a sand like consistency. It is fine to leave in bigger butter chunks
Add cream and cream cheese and mix with your hands just until the dough comes together
Knead with the palm of your hand for a minute (do not over knead and do not use mixer) just until the dough becomes smooth
Place the dough (form a disk and wrap it) into the fridge for minimum one hour or even overnight
Prepare the filling by simply mixing all the ingredients (peach, sugar, starch)
Once dough chilled, roll it out on the baking paper you will be baking on, then hint with almond flour
Place peach filling on top then place some blueberries all around. Gently and tightly fold the edges over the filling
Pop the unbaked galette into the freezer for 10-15 minutes while pre-heating oven to 200 C / 392 F
Bake for 30 minutes. It is ready when the crust becomes even golden colour and the filling bubble