I have an announcement to make: This is our favorite item to date out of Dorie’s book,Baking: From My Home to Yours. Thanks to Michelle from Michelle in Colorado Springs for this week’s fabulous selection. It’s on the repeat list, and we thought it was so wonderful, I will be serving it to dinner guests in the future. Everything about the galette was absolutely delicious: the tender and buttery crust, the sweet white peach filling . . . .
What I changed: I cut the dough in half and made a smaller galette. I skipped the custard completely, because we didn’t need more calories, and because I didn’t want to detract from the flavor of the incredible white peaches that I had found. The skin on the fruit was so tender, I didn’t even have to peel it – just sliced it thinly and fanned it out over the pastry dough (yes, folks, I used one ONE peach!). I also used plum jam, and amaretti cookies, an idea that came courtesy of Ulrike over in the comments section of the TWD blog (be sure to check it out for links to the other participants). I froze the whole thing for 15 minutes before baking, per Dorie’s recommendation – it’s over 90 F over here, and the pastry really needed it. Then I brushed the pastry with cream, sprinkled it with sugar, and baked it. We devoured the galette in record time.
One more thing: as with the blueberry pie, I substituted low fat cream cheese for the shortening. This may well be my new favorite pie dough, too!