Name: Spicy Peach Galette with Basil and Honey Goat Cheese Drizzle Recipe
Prep time: 20 min
Cook time: 45 min
Total time: PT-490301H28M29S
Cuisine: American
Ingredients: 1½ cups all purpose flour; 1½ tsp kosher salt; 1½ tsp granulated sugar; ½ cup butter (cut into ¼ inch cubes and frozen); ¼ cup ice water; 1 tbsp apple cider vinegar; ½ cup granulated sugar; ¾ oz fresh basil; pinch kosher salt (⅛ tsp or a little less); 6-8 fresh peaches (sliced, skin on); ½ serrano pepper (finely diced); 1 tbsp cornstarch; pinch kosher salt; Egg wash (for brushing crust edges, about 1 egg beaten); Demerara sugar (for sprinkling); 4 oz goat cheese (room temperature); ¼ cup milk; 1 tbsp honey; 1½ tsp lemon juice; pinch kosher salt

Ingredients

1½ cups all purpose flour

1½ tsp kosher salt

1½ tsp granulated sugar

½ cup butter (cut into ¼ inch cubes and frozen)

¼ cup ice water

1 tbsp apple cider vinegar

½ cup granulated sugar

¾ oz fresh basil

pinch kosher salt (⅛ tsp or a little less)

6-8 fresh peaches (sliced, skin on)

½ serrano pepper (finely diced)

1 tbsp cornstarch

4 oz goat cheese (room temp)

¼ cup milk

1 tbsp honey

1½ tsp lemon juice

Instructions

Step 1: Make the galette crust by placing the flour, salt, and sugar in a food processor and pulsing 4-5 times to blend.

Step 2: Add the frozen butter cubes then pulse until the mixture resembles a coarse meal texture, about 7-8 pulses.

Step 3: Empty the mixture into a medium bowl, add ice water and apple cider vinegar, then mix with a fork until it looks shaggy.

Step 4: Form the dough into a ball with your hands, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 48 hours.

Step 5: Make the basil sugar by adding sugar, basil, and a pinch of salt to the food processor; blend until fully combined with no basil chunks. Set aside.

Step 6: Preheat the oven to 400°F and line a sheet pan with parchment paper.

Step 7: In a large bowl, combine the sliced peaches, basil sugar, serrano pepper, cornstarch, and a pinch of salt; mix until fully coated.

Step 8: Roll the chilled galette dough on a floured surface to a 14-inch diameter circle using a floured rolling pin.

Step 9: Mound the peach mixture in the center of the dough, spreading it out but leaving a 1-2 inch border.

Step 10: Fold the crust edges over the filling all around the galette, pleating as needed.

Step 11: Brush the crust edges with egg wash and sprinkle with demerara sugar.

Step 12: Bake for 45 minutes or until the crust is golden brown and crisp.

Step 13: Remove from the oven and allow the galette to cool for 10 minutes before serving.

Step 14: Prepare the honey goat cheese drizzle by beating goat cheese, milk, honey, lemon juice, and a pinch of salt with an electric hand mixer on medium speed until smooth.

Step 15: Drizzle the honey goat cheese mixture over the galette and serve.

Tips & Variations

For an even flakier crust, use a mix of butter and shortening or chill the dough longer before rolling.

Adjust the amount of serrano pepper to control the level of spiciness according to your taste.

Fresh basil adds a lovely herbaceous note, but you can substitute with mint or thyme if preferred.

Serve warm with a scoop of vanilla ice cream for an indulgent twist.

FAQs

Can I use frozen peaches instead of fresh?

Fresh peaches are best for texture and flavor, but if using frozen, thaw and drain them well to avoid excess moisture in the filling.

What can I use if I don’t have a food processor?

You can make the crust by hand using a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs. It may take a little more effort but works well.