It's time for Michigan Peaches, chin drippin' and just begging to be turned into something scrumptious. Michigan peaches are one of the few things we eat that go beyond our 100 mile locavore diet. I'm not sure why they grow so many there and almost none here, but I'm sure glad they're in season. The first one I enjoyed just ripe and juicy all by itself. I could have sat down and eaten all the rest, one right after the other, but my father always warned me about Gluttony. So I thought about something that Tim could enjoy for breakfast and decided on a peach galette with a new "Blitz Puff Pastry" recipe I came across on a podcast on Culinary Media Network from Chef Mark Tafoya (6/25/10 podcast). It's a super fast and easy way to make puff pastry and turned out some beautious galette in addition to some other savory treats I'll save for a later post. The galette sounds fancy and difficult, but it's really more of a county style pastry that doesn't have to be perfect looking to be pleasing to the eye and the taste buds as well.
Mix on low speed until butter is incorporated into flour and about the size of a walnut.