-=> Ben Collver wrote to All <=-

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: 6-Ingredient Easy Cream Cheese Peach Galette
 BC>  Categories: Desserts
 BC>       Yield: 8 Servings

I believe I'll make this tonight. Without worrying about all the vegan
bush-wa. It's a lot simpler than the one I was going to make, having 
already raided my neighbour's tree.  Bv)=
 
 BC>   A super easy but mouth1wateringly delicious summer galette that uses
 BC>   up all your peaches!

I do beg to doubt that statement, though. That tree is fairly prolific.

Here's what I was going to do before I saw your much-less fiddley-butt
version. I'll save this one for when I'mm feeling more ambitious. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peach Galette
 Categories: Pastry, Desserts, Fruits
      Yield: 6 Servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/4 c  Flour
  1 1/2 ts Sugar
    1/2 ts Salt
      4 oz Butter; in small cubes,
           - chilled in freezer at
           - least 15 min, preferably
           - an hour
      4 tb (to 6 tb) ice water

MMMMM--------------------------FILLING-------------------------------
      2 lg Not-over-ripe yellow peaches
           - pitted, sliced 1/4 - 1/2"
      3 tb Sugar
      1 tb Flour
    1/2 ts Vanilla extract
      1 tb Almond paste (opt)
      1 ts Butter

MMMMM---------------------------GLAZE--------------------------------
      1 lg Egg
           Sprinkle coarse sugar (opt)
 
  Make the crust dough. In a food processor, pulse the
  flour, sugar, and salt, until well mixed. Add the cubed
  butter, and pulse 8 times. The butter should still be the
  size of peas in the mixture. Slowly add the ice water, a
  tablespoon or two at a time, pulsing after each addition,
  until the dough just begins to clump. Turn out onto a
  clean surface. Use your clean hands to form into a disc.
  
  Do not over-knead. Work the dough only enough to bring it
  barely together into a disk. Sprinkle with a little flour
  on all sides, wrap with plastic, and place into the
  refrigerator to chill for an hour.
  
  Preheat the oven with the rack in the middle position to
  425ºF/220ºC. Place the peach slices in a bowl and sprinkle
  with the flour and sugar. Toss gently to coat. Sprinkle
  vanilla extract over the peaches.
  
  In a small bowl, whisk the egg until smooth and set aside.
  
  On a lightly floured, clean, smooth surface, roll out the
  dough to about a 12" diameter. Gently lift up the rolled
  out dough and place it on a rimmed baking sheet.
  
  If you are using almond paste (not necessary, but a nice
  addition if you have it), dot the middle 6-inch circle of
  the dough with the almond paste. (If you can spread it,
  great. Otherwise, just dot with little bits.) Arrange the
  peach slices in an overlapping pattern in a single layer
  in the center of the dough, forming about a 7 or 8-inch
  circle. Dot with a little butter.
  
  Fold the outer edges of the dough round over the filling,
  by about 2-inches all the way around, in an accordion
  fashion. Use a pastry brush to coat the exposed dough with
  an egg wash (you can cook up the leftover egg as a little
  scrambled egg, by the way), and sprinkle with coarse sugar
  if using.
  
  Place in the oven and cook for about 15-20 minutes, until
  nicely browned. Remove from the oven and let cool on the
  baking sheet, over a rack, about 15 minutes.
  
  Great served with a little vanilla ice cream.
  
  Makes 8 servings.
  
  From: http://simplyrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... A bacon explosion v-v-v-virgin I am. There, I said it!
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