Ontario Tender Fruit : Recipe : French Vanilla Peaches & Cream Galette

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1 package	French vanilla pudding mix	(90 g)
4 oz	cream cheese	(115 g)
1/3 cup	cream, divided	(80 mL)
2 cups	sliced peaches, about 2 large peaches	(500 mL)
2 tbsp	sugar	(30 mL)
2 tbsp	cornstarch	(30 mL)
1/2 tsp	ground ginger	(2 mL)
1 package	Shirriff Pie Crust Mix	(270 g)
2 tbsp	peach jam	(30 mL)

Preheat oven to 450°F (230°C). In a medium-sized bowl, blend together vanilla pudding mix, cream cheese, and 1/4 cup (60 mL) cream until smooth using an electric mixer.
In a medium sized bowl, slice peaches and toss with sugar, cornstarch and ground ginger.
Follow package directions for making Shirriff pie crust. Lightly dust a clean counter top and rolling pin with flour. Roll out half of the dough into a 10-inch round. Use more flour if crust starts to stick. Place on a parchment-lined baking sheet. Spread cream cheese mixture in center of pastry, leaving a 2-inch border. Layer peaches on top in a circular pattern until the entire top has been covered in an attractive design.
Fold border up over peaches and brush crust with remaining cream. Bake at 450°F (230°C) in bottom third of oven for 10 minutes, turn oven to 350°F (180°C) and bake for another 25 minutes. Remove from oven and brush peach jam over peaches. Serve warm.