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Perfect Peach Galette

January 1, 2015

Beautiful peaches. Juicy peaches. Soft and warm peaches. Summer sweet peaches laced with lemon and butter. How lucky I am to have such easy access to this delicacy and how privileged too that I have the opportunity and skill to “whip up” this Perfect Peach Galette, and then go dancing tango. La vie est belle.

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Ingredients

Volume Grams Ounces

Instructions

CREAM CHEESE PIE CRUST

I froze the flour and the bowl to give myself every opportunity to succeed. Then I pressed the cream cheese into the icy cold flour.

Working the cream cheese into the flour.

Thinking that my goal is flakey layers, I was careful not over work the dough and left the cream cheese in flakes.

Hoping that these flat little morsels will make a flakier pastry

Then I added the cold butter

I chipped the butter in hopes this would help make a flakier pastry.

And, cut it into the flour and cream cheese

I wonder if cutting the butter like this helps produce a flakier pastry. Not sure.

Adding the cream

And, apple cider vinegar

Now I start transforming this mess into something that will have more utility.

PREPARE THE PEACHES

I weighed the peaches

And, then blanched them to remove the skin.

DRAIN AND CONCENTRATE THE PEACH JUICE

It’s too bad the stones didn’t come out easily. I had to wrestle the fruit from the pit and the flesh didn’t fair so well.

ROLL THE DOUGH

If I had to do it over, I would have rolled the pastry out larger. I misunderstood the instructions and rolled it to 17 inches or so. I had lots of thickness left to roll it thinner, but I stopped too soon. I probably should have gone to 20 inches.

Draining the macerated fruit and it yielded the exact amount of juice.

It’s cold. It’s sugared and ready for the oven.

Perfect Peach Galette, The Finer Cookie.

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