Recipe and photos by Pauline Stevens

Serves 4

2 c. frozen sliced peaches or 3 medium ripe peaches, sliced
3 T. brown sugar
1/2 t. cinnamon
3 thyme sprigs 1⁄2 c. soft cream cheese
1 pie crust dough
1 beaten egg, for a wash
1 t. coarse crystal sugar
Powdered sugar (optional)

PREPARATION

Preheat the oven to 350°. If using frozen, place frozen peaches in a bowl until defrosted. Add to defrosted or fresh peaches brown sugar, cinnamon and leaves of two sprigs of thyme, and let stand for 5 minutes. Roll the pie crust into the shape of a rectangle, about 9 inches by 12 inches. Place on a baking sheet, then spread the cream cheese over most of the rectangle, leaving a 2-inch space around the edges. Arrange peaches on top of the cream cheese layer. Fold the edges of the pastry around the peaches, leaving an opening in the middle. Brush pastry edges with egg wash. Add the final sprig of thyme and coarse sugar crystals to the top of the galette. Bake at 350° for 40-45 minutes or until the crust is golden. Serve warm and with a sprinkle of powdered sugar for decoration.

About the Contributor

Beside her passion for photography, Pauline Stevens enjoys traveling and baking. She also visits every possible farmers market, even between frequent visits to NYC where her quadruplet sons live. Follow her store on IG @redbirdshouse.