Peach & Pluot Basil Galette Recipe

Yield: 6

Author: Julie Kim, RD

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Peach & Pluot Basil Galette

This sweet and tangy galette brings out the yummy flavors from stone fruits and pairs perfectly with a scoop of vanilla ice cream on top!

Prep time: 20 MinCook time: 50 Mininactive time: 1 HourTotal time: 2 H & 10 M

Ingredients:

Dough

1 ½ cups all-purpose flour
½ teaspoon salt
2 tablespoon brown sugar
½ teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter, cubed and chilled
1 tablespoon apple cider vinegar
¼ cup vodka
3 tablespoons ice water
1 tablespoon heavy cream

Filling

2 cups peaches, ½-inch thick slices
2 cups pluots, ½-inch thick slices
1 tablespoon basil, finely chopped
1/3 cup sugar
1 tablespoon lime juice
1 ½ teaspoons cornstarch

Optional

Vanilla ice cream

Instructions:

In a large mixing bowl add in flour, salt, brown sugar, and cinnamon. Mix together to combine. Add in the butter and cut into flour mixture using a pastry cutter until you have little pea or chickpea sized bits of fat. Then add the apple cider vinegar and vodka. Mix with a wooden spoon. Add in the ice water one tablespoon at a time and mix until the dough starts to stick together. If the dough stays together when you shape it into a ball with your hands, then it is ready. If it is not sticking together add more ice water one tablespoon at a time until it holds together.
Place the dough on a piece of plastic wrap and shape it into a flattened disc. Wrap it tightly and place it in the fridge for at least one hour.
Preheat the oven to 375 degrees Fahrenheit after dough is done chilling for at least one hour. Prepare a baking sheet lined with parchment paper.
In a medium bowl add in the peaches, pluots, basil, sugar, lime juice, and cornstarch. Gently toss together until all the fruit is well coated and combined.
Take the dough out the fridge and remove plastic wrap. Place the dough onto a lightly floured surface. Using a rolling pin, roll the dough out as evenly as possible to make a 1/8-inch thick circle. Lightly flour the rolling pin and surface of the dough as needed to prevent sticking. If the dough cracks on the edges carefully pinch back together as needed. Place the dough onto the baking sheet lined with parchment paper.
Carefully place the filling in the center of the dough leaving at least a two-inch border all around to fold up the edges. Pleat the edges up and around the entire galette making sure not to tear the dough. Brush the edges with heavy cream evenly.
Place the galette in the oven and bake for 50 minutes and rotate it halfway through. Bake until crust is golden brown. Serve with vanilla ice cream on top!

Notes:

• To cut stone fruits, run the knife through the fruit keeping the blade to the pit all the way around. Gently twist the fruit with your hands in opposite directions to separate it in half. Then, gently remove the pit out with your fingers. Now you can easily slice them. • Vodka and apple cider vinegar in pie crust helps to prevent the gluten from over developing to make a flakier product.

Calories

370

Fat (grams)

17

Sat. Fat (grams)

10

Carbs (grams)

51

Fiber (grams)

3

Net carbs

48

Sugar (grams)

25

Protein (grams)

4

Sodium (milligrams)

200

Cholesterol (grams)

0.045

Nutrition Facts for 1 serving.

Created using The Recipes Generator