There was no doubt in my mind what fruit I would choose to make Dorie’s Summer Fruit Galette. My neighbor had given me a big basket of luscious peaches from South Carolina. Georgia may be the Peach State, but South Carolina has always had the best and biggest peaches. My visit to the local fruit stand confirmed that blueberries were still being picked in nearby Waynesboro, Georgia. A big stainless steel bin with a scoop housed these purple blue jewels and I was inspired to line each of my peach halves with these little beauties, mosaic style.Michelle of Michelle in Colorado Springs picked a perfect summer dessert that with some do ahead prep comes together fairly easy. I made the “Good For Almost Everything Pie Dough” in the early morning, headed out to exercise class for an hour, came back and completed the galette in about two hours. I had some pineapple marmalade left over from making Pineapple Pate de Fruit so used that first to spread on the dough and with no graham crackers in the house, I crushed a few vanilla wafers to absorb the juices from the peaches. Six whole peaches were dropped into boiling water for about 25 seconds, cooled and skins removed. The peaches were cut in half and arranged cut side down on top of the jam and vanilla wafer crumbs, then lined with the blueberries. After baking for 25 minutes, the custard was poured on top, then baked for 13 minutes. The custard was a lovely afterthought by Dorie to refine some of the rustic nature of the galette.The Summer Fruit Galette is best served within a few hours-to guests, but to my family, it tasted wonderful for breakfast the next morning. A very unorthodox breakfast, but delicious, nevertheless.To see what the creative TWD bakers have done with the Summer Fruit Galette, visit the TWD site. If you don’t already own a copy of “Baking From My Home to Yours” by Dorie Greenspan, you are missing one of the best cookbooks out there on baking classic desserts for family and friends. The recipe for Summer Fruit Galette can be found on Michelle’s blog.