Spicy Peach Galette Recipe
A crisp golden brown free form pie crust filled with juicy ripe peaches, spicy serrano peppers, fresh basil sugar baked then topped with honey goat cheese drizzle. The best of all worlds with sweet, spicy and a little creamy sauce to cool your palette.
Equipment
- 1 food processor https://amzn.to/3y8SiuT
- 1 electric hand mixer https://amzn.to/39lYrud
- 1 set of mixing bowls https://amzn.to/3xwjvpT
- 1 sheet pan https://amzn.to/3Qxa5TI
- 1 parchment paper https://amzn.to/39lK6xB
- 2 sharp knives paring and chef's knife
Ingredients
Galette Crust
- 1½ cups all purpose flour
- 1½ teaspoon kosher salt
- 1½ teaspoon granulated sugar
- ½ cup butter cut into ¼ inch cubes and frozen
- ¼ cup ice water
- 1 tablespoon apple cider vinegar
Basil Sugar
- ½ cup granulated sugar
- ¾ oz fresh basil
- pinch kosher salt ⅛ teaspoon or a little less
Peach Filling
- 6-8 fresh peaches sliced, skin on
- ½ serrano pepper finely diced
- 1 tbsp cornstarch
Honey Goat Cheese Drizzle
- 4 oz goat cheese room temp
- ¼ cup milk
- 1 tablespoon honey
- 1½ tsp lemon juice
Instructions
Make the Galette Crust
- Place the flour, salt and sugar in a food processor and pulse 4-5 times to blend
- Add frozen butter cubes then pulse until it's a coarse meal texture. About 7-8 pulses
- Empty the mixture into a medium sized mixing bowl, add ice water and vinegar and mix with a fork until it looks shaggy
- 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
Making the Basil Sugar
- Add the sugar, basil and salt to the food processor then blend until fully combined with no basil chunks. Set aside until needed
Making the Peach Filling
- Preheat the oven to 400°F and line a sheet pan with parchment paper
- Add the sliced peaches, basil sugar, serrano pepper, cornstarch and a pinch of salt to a large bowl then mix until fully coated
Making and Baking the Galette
- Roll the galette dough out to a 14 inch diameter on a floured surface with a floured rolling pin
- Mound the peach mixture in the center of the crust then spread out, leaving a 1-2 inch border
- Fold the crust over all around the galette
- Brush the crust edges with egg wash then sprinkle with demerara sugar
- Bake for 45 minutes or until golden brown and crisp
- Remove from the oven and allow to cool for 10 minutes before serving
Making the Honey Goat Cheese Drizzle
- Using an electric hand mixer on medium speed, beat the goat cheese, milk, honey, lemon juice and a pinch of salt in a medium bowl until smooth
- Drizzle the galette with the mixture then serve!
Notes
- Eat this Spicy Peach Galette warm or at room temperature.
- Do not skip the refrigeration step when making the pie dough. It's important that it sits in the fridge for at least 1 hour and up to 48 hours.
- FREEZE YOUR BUTTER. Using cold ingredients is essential for a good pie crust.
- USE ICE WATER. Actually put ice in your water before measuring it out for the galette crust.
- Roll the dough out on a floured surface and rub flour on your rolling pin before rolling the dough to prevent sticking.
- Use the rolling pin to help you pick up and transfer dough after rolling it out. Set the rolling pin on top of the dough at one end then flip the dough up on the the pin and roll all the way down so that the dough is rolled around the rolling pin. Transfer the rolling pin to your prepared pan then roll it back off the pin onto the pan.
- Cook this Spicy Peach Galette until it is a nice golden to amber brown on the crust and bubbling in the center.
Nutrition
Calories: 248kcalCarbohydrates: 47gProtein: 7gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 523mgPotassium: 211mgFiber: 2gSugar: 26gVitamin A: 694IUVitamin C: 6mgCalcium: 60mgIron: 2mg
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