After the laments of other members of the lack of local rhubarb, I realized that I'd taken the plethora at my local store for granted. So while I was still reasonably priced, I decided to pick up a bunch for this week's Tuesday with Dorie challenge of a summer galette.
To balance out the tart rhubarb, I opted for sweet peaches. I had lofty goals of parboiling, skinning and slicing up some fresh peaches, but time wasn't on my side this week. So in the name of speed, I opted for some where the nice folks at dole did all the work for me. Shh, don't tell anyone.
I loved this pie crust recipe when we used it last time, and was excited to see it in the rotation again. It came together easily, and I let it cool in the fridge while we cooked and ate dinner (pizza on the bbq... yum...). It rolled out quick, and I tried not to eat too much of it before spreading it with a thin layer of apricot preserves and grahm cracker crumbs.
The peaches and rhubarb softened nicely as the crust came out a nice light golden at the 25 minute mark. I was able to add most of the custard, and popped it in for another 14 minutes.
It came out perfect, albeit a little delicate. There was no way I was going to be able to transfer the thing intact to a cooling rack. So I served it up warm with a generous scoup of vanilla bean ice cream.
The galette was a big hit, the crisp buttery crust giving way to a softly sweet with just a hint of tart rhubarb. Two thumbs up!
The recipe for Dorie's Summer Fruit Galette Can be found over at Michelle in Colorado Springs' blog, or in Baking: From My Home To Yours, written by Dorie Greenspan.