This TWD is a Peach Galette.
I had to look up the definition of galette.
A galette is a fancy-schmancy way of saying ‘free form tart’.
Which also means no pie pan to wash.
This recipe called for some sort of jam to be spread in the bottom of the crust.
Some sort of jam that would correspond pleasantly to peaches.
What kind of jam corresponds to peaches?
Dorie suggested ginger preserves, and I thought ‘ooooOOOOOooooo that sounds delicious. I want some’.
Do you know that Pothole, Ohio does not have ginger preserves. at. all.?
I was so disappointed to be doing without the ginger preserves that I have never tasted before, never even heard of before.
So I sent the boy to the store with my debit card and said ‘get something that will match. I do not care what it is.’
He brought home some lovely seedless red raspberry preserves.
I did have doubts as to whether it would taste good or not. I shouldn’t have. It was divine.
I love that boy.
After you get your jam/preserves spread in the bottom, some lovely graham crackers sprinkled over that, you can add your fruit. You can use any fruit you like.
I chopped the required amount, but I found that it was just to much fruit to fit into my dough.
Then you get to add a lovely custard. I put some vanilla paste into mine. It just adds such a lovely flavor.
This free form tart galette is best eaten right out of the oven or at room temperature.
I tried it both ways, and right out of the oven is best. But don’t take my word for it, head on over to Michelle’s blog and get the recipe for yourself.
Michelle, thanks for picking a winner.