Pepper-Infused Peach Galette

Serves 6 · 30 min prep · 40 min cook

Ingredients

• 1 1/4 cups all-purpose flour
• 1 tbsp plus 3 tbsp granulated sugar
• 1/2 tsp total kosher salt
• 8 tbsp cubed cold unsalted butter
• 3 to 4 tbsp ice water
• 4 cups sliced ripe peaches
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh basil leaves
• 1 tbsp cornstarch
• 1 tsp fresh lemon juice
• 1 beaten egg
• 1 tbsp coarse sugar for sprinkling
• 2 tbsp honey for drizzling

Instructions

1. 1In a bowl whisk the flour with sugar and salt, then cut in the cold butter until the mixture looks like coarse crumbs with some pea-sized bits remaining.
2. 2Drizzle in ice water at a time, tossing with a fork until the dough just holds together when pressed; shape into a disk, wrap, and chill 30 minutes.
3. 3Meanwhile toss the peach slices with the remaining sugar, black pepper, chopped basil, cornstarch, lemon juice, and remaining salt until the fruit is evenly coated and beginning to release juices.
4. 4Preheat the oven to 400°F and line a baking sheet with parchment paper.
5. 5On a lightly floured surface roll the chilled dough into a rough 12-inch circle about 1/8-inch thick and transfer it to the prepared sheet.
6. 6Pile the peach mixture in the center, leaving a 2-inch border all around, then fold the border up and over the fruit, pleating as you go so the center stays open.
7. 7Brush the exposed crust with the beaten egg and sprinkle generously with coarse sugar for sparkle and crunch.
8. 8Bake 35 to 40 minutes until the crust is deep golden brown and the peach juices are thick and bubbling in the center.
9. 9Cool the galette on the sheet for at least 15 minutes so the filling sets, then drizzle lightly with honey and scatter a few extra basil leaves before slicing and serving warm.