Spicy Peach Galette with Basil and Honey Goat Cheese Drizzle Recipe
A delightful Spicy Peach Galette featuring a flaky homemade crust, fresh peaches infused with a spicy serrano kick, and a sweet basil sugar blend, finished with a creamy honey goat cheese drizzle. Perfect for summer desserts with a balance of sweetness and spice.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes plus 1 hour chilling time
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Galette Crust:
- 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
Basil Sugar:
- ½ cup granulated sugar
- ¾ oz fresh basil
- pinch kosher salt (⅛ tsp or a little less)
Peach Filling:
- 6–8 fresh peaches (sliced, skin on)
- ½ serrano pepper (finely diced)
- 1 tbsp cornstarch
- pinch kosher salt
Finishing Touches:
- Egg wash (for brushing crust edges, about 1 egg beaten)
- Demerara sugar (for sprinkling)
Honey Goat Cheese Drizzle:
- 4 oz goat cheese (room temperature)
- ¼ cup milk
- 1 tbsp honey
- 1½ tsp lemon juice
- pinch kosher salt
Instructions
- Make the Galette Crust: In a food processor, combine flour, kosher salt, and granulated sugar; pulse 4-5 times to blend.
- Add Butter: Add frozen butter cubes to the processor and pulse about 7-8 times until the mixture resembles coarse meal.
- Form Dough: Transfer mixture into a medium bowl, add ice water and apple cider vinegar, mix with a fork until dough looks shaggy.
- Chill Dough: Shape dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 48 hours.
- Make Basil Sugar: In a clean food processor, blend granulated sugar, fresh basil, and pinch of salt until basil is finely chopped and fully combined; set aside.
- Prepare Oven and Pan: Preheat oven to 400°F (204°C) and line a sheet pan with parchment paper.
- Mix Peach Filling: In a large bowl, toss sliced peaches, basil sugar, finely diced serrano pepper, cornstarch, and a pinch of kosher salt until evenly coated.
- Roll Out Dough: On a floured surface with a floured rolling pin, roll the chilled crust into a 14-inch diameter circle.
- Assemble Galette: Mound peach mixture in center of dough, spreading it out and leaving a 1-2 inch border around the edges.
- Fold Edges: Carefully fold the dough edges over the peaches all around, creating pleats as needed.
- Prepare for Baking: Brush folded crust edges with egg wash and sprinkle with demerara sugar for extra crunch and sweetness.
- Bake Galette: Bake in preheated oven for 45 minutes or until crust is golden brown and crisp.
- Cool: Remove galette from oven and let cool for 10 minutes on the sheet pan.
- Make Honey Goat Cheese Drizzle: Using an electric hand mixer on medium speed, beat goat cheese, milk, honey, lemon juice, and a pinch of salt in a medium bowl until smooth and creamy.
- Serve: Drizzle the honey goat cheese mixture over the slightly cooled galette and serve immediately.
Notes
- Ensure butter is well frozen before adding to the food processor for a flakier crust.
- Do not overwork the dough to maintain tenderness in the crust.
- Peach slices should be evenly coated with the basil sugar and cornstarch mixture to prevent sogginess.
- The serrano pepper adds subtle heat; adjust quantity according to your spice preference.
- Use fresh basil for the best aromatic flavor in the sugar blend.
- Let the galette cool slightly before drizzling with honey goat cheese to prevent melting and losing presentation.
- Egg wash is essential for a beautifully golden and shiny crust.
Keywords: spicy peach galette, peach dessert, summer dessert, galette recipe, rustic peach tart
