In the oven right now: a second, even unclassier version of the peach tart. (Apparently those "last of the season" peaches were not quite last of the season.)
This time I pressed the cornmeal crust into an 8" x 8" baking pan and crammed it with six small, thinly-sliced peaches. I also doubled the custard recipe, but needn't have; the first cup that I poured into the pan was plenty. So I poured the extra custard into a second baking pan and sliced more peaches into it. I figure it will be like a sweet, crustless peach quiche. As a time-saving measure, I omitted the thyme and cornmeal crumble that the recipe calls for as a topping.
I'm really looking forward to tomorrow's peachy-custardy breakfast!