Michelle of Michelle in Colorado Springs chose the Summer Fruit Galette for this week's Tuesdays with Dorie recipe (you can find the full recipe here). Since peaches are in season around here, I chose to make a ginger peach galette with local fruit I got at the farmers' market.
A galette, I've learned, is a rustic (and easy) pie. It involves rolling out one pie crust, spreading the crust with jam (I used The Ginger People's ginger spread), sprinkling on a layer of graham cracker crumbs (or plain breadcrumbs) to prevent the bottom from getting soggy, topping with fruit (simply peeled & sliced peaches), and folding the dough edges over. It was a piece of cake...err, umm...pie!
Dorie's recipe also calls for a custard filling. After the galette (which means wafer in French) baked for 20 minutes, a custard of butter, sugar, eggs, and vanilla is poured in around the fruit. The galette continues baking until the custard is set.
So, I'll admit that I was a little hesitant about the custard addition. It didn't seem to be setting, even as I cooked it much longer than called for. But then I realized that all the bubbling and jiggling was due to the juicy peaches.
Nevertheless, I shouldn't have worried. The galette was amazing! The custard gave it a kind of peaches-n-cream vibe, the ginger provided a nice spiciness, and the bottom crust was crisp due to the crumb coating (which I will do in all pies from now on!).
I really just can't get over how easy this is! And now, I think I've finally mastered pie crust. I am completely confident whipping up a pie any ol' day.
Guess I'll have to tackle bread next....