Jun 10, 2016

Peach and basil galette

Peaches and basil together? Yes please! I am a true fan of unusual flavor combinations and this one happened to be one of my favorites. I must say, it was my first time to try a herb & fruit blend but after a quick taste I am sure, it is not the last one. I may be getting a new obsession so be ready for an interesting summer...

Makes one galette (6-8 servings*):
*I've said so because it sounds quite right but you know the truth - it is perfect for one person with a decent appetite (like myself)


- 160g (1¼ cups) flour
- 1 tbsp xylitol or granulated sugar
- 1/2 tsp salt
- 110g (1 stick) cold butter, cubed
- 1/4 cup cold buttermilk


- 3 medium-ripe peaches (they need to be quite firm)
- 2 tbsp honey
- 5 basil leaves, chopped
- 1/2 tsp lemon zest
- vanilla
- 1 tbsp potato starch

+ 1 small egg for egg wash

1. To make the crust, combine the flour, salt, sugar and butter in one bowl. Rub the butter with your fingers to create a sand-ish consistency. Add the buttermilk and knead until you have a smooth ball of dough. Form it into a flat disc and refrigerate for at least 2 hours (or overnight).

2. Cut the peaches into thin wedges and mix with the rest of the filling ingredients. Make sure the fruits are evenly coated with potato starch.

3. Remove the dough from the fridge and roll up on the parchment paper. You can make a classic round shape but a rectangular or square one works fine too.

4. Arrange the fruits on the crust, fold the edges and place in the freezer for couple minutes. Meanwhile, preheat the oven to 400F/200C.

5. Once your oven is ready, take out the chilled galette and brush the crust with the egg wash. Bake for 30-35 minutes or until golden-brown. Leave to cool slightly.

6. Just before serving, top the galette with some fresh basil leaves.


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