I am disgracefully behind in posting my baking notes and photos in the Rose's Alpha Bakers project. I am so far behind that I am going to put one of our assignments here on my home page. This is my Blog of Shame!
First, if you haven't read my blog before, Rose's Alpha Bakers is a group of bakers who are baking every recipe in the latest cookbook by my favorite author--Rose Levy Beranbaum. Please check out her books, they are the best baking books you will ever find! The one we are working through now is entitled The Baking Bible.
Her Perfect Peach Galette is a freeform tart, made with fresh peaches wrapped in a cream cheese crust, and it is another one of those recipes that brings out that deadly sin--GREED--in me. I loved it so much, I really would have preferred to have not shared it with anyone!
First, if you haven't read my blog before, Rose's Alpha Bakers is a group of bakers who are baking every recipe in the latest cookbook by my favorite author--Rose Levy Beranbaum. Please check out her books, they are the best baking books you will ever find! The one we are working through now is entitled The Baking Bible.
Her Perfect Peach Galette is a freeform tart, made with fresh peaches wrapped in a cream cheese crust, and it is another one of those recipes that brings out that deadly sin--GREED--in me. I loved it so much, I really would have preferred to have not shared it with anyone!
The peaches are blanched, peeled, and sliced. As fragrant, juicy, and almost irresistible as they are now, they will become the filling of a wonderful galette!
As I nearly always do, I made a double batch of the filling so that I can make another galette relatively quickly. The peach filling freezes easily and well.
The hot peach sugar syrup got hard when it hit the cold fruit. Rose said not to worry, it would liquefy again in the oven. Turned out, Rose knows...as usual!
Rolling out a BIG, super THIN sheet of cream cheese flaky pastry. I am using my cotton pastry sheet coated with flour, silicone rolling pin and wearing plastic gloves in an effort to avoid sticking. It worked...mostly.
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Folding and pleating the dough around the puddle of peach filling.
The galette is misted with water and sprinked with superfine sugar before baking. The freeform shape is a big part of its "perfection!"
The galette is thin, crisp and bursting with juicy peaches. The Greed Factor is huge on this one. Do I really have to share?
Sliced open to reveal that the peach to crust ratio is just about perfect also.
This is so good, I don't even know how to describe it! You don't even need a fork--it's so thin and crisp, you could easily make this into finger food. Well, slightly messy finger food, but who cares, it's that delicious?!
We ate this galette for breakfast and dessert until it was GONE, which was very quickly. I had the best intentions of sharing it around, but it just didn't happen. ;-) Well, we were really busy that week...
Would I make this again?
YES!
In fact, it's so simple that I would make two at a time, and I wish I had done that. Except for rolling out that giant piece of pastry, this recipe is easy as, er, pie.
I could see freezing unbaked galettes for dinner parties or impromptu Greed Fests...
Thanks so much for visiting and commenting on my blog!
We ate this galette for breakfast and dessert until it was GONE, which was very quickly. I had the best intentions of sharing it around, but it just didn't happen. ;-) Well, we were really busy that week...
Would I make this again?
YES!
In fact, it's so simple that I would make two at a time, and I wish I had done that. Except for rolling out that giant piece of pastry, this recipe is easy as, er, pie.
I could see freezing unbaked galettes for dinner parties or impromptu Greed Fests...
Thanks so much for visiting and commenting on my blog!
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