Perfect Peach Galette

Well, this may not make the cover of Larousse Gastronomique, but I am here to say that at 0200 when it hit the wire rack it was the "Best-tastin' Perfect Peach Galette that-wasn't " as it burnt my awaitin' mouth. I just laughed and laughed because the crust tasted really good, but of course it wasn't flaky, even after resting in the fridge. [The pan was 12 inches diameter].

    This was so good that we got some vanilla ice cream for it, and I did not bring any to work to share! 

These peaches were from Whole Food and some were replaced a couple of times while I got ready to make this galette since they ripened very quickly. I don't even know the peach variety name. I ate one in the store and it seemed interesting so I let it go at that and then got more as needed.

An easy little mis en place - Specifically, King Arthur Pastry Flour, Rumsford Baking Powder and Original Philadelphia Cream Cheese, accompanied by Land O' Lakes butter, apple cider vinegar and heavy whipping cream for the food processor crust. I made this according to the directions with my new Rose's lovely pastry ensemble, rolling pin pictured in white. I neglected to take pictures of the 'rolling out', but from the result picture you can see that the size of the circle did not make it to 16 inches - I was laughing because the size of the space itself in which I was rolling was little more than 16 inches! If I make another galette, I will have to find a larger table. . .

A dip in scalding water and the skins slipped quickly off.

Aren't they just beautiful!  A Perfect Peach.

Mmm - Sugar and lemon added, juices drawn and reduced, with cornstarch added.

Baking away. . .You can see the rudimentary, misshapen crust. 
Oh well, there is also hope springing eternal in the aroma!!