Pepper-Infused Peach Galette

A galette is the rustic French free-form tart that skips the pie tin for casual folds of pastry. This version pairs ripe peaches with thin-sliced sweet peppers and fresh basil for a bright, peppery-sweet bakery-style dessert.

Serves 6 · 40 min prep · 40 min cook

Estimate for one serving

• 310 cal
• 4g protein
• 42g carbs
• 15g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 1 1/4 cups all-purpose flour
• 1 tbsp plus 3 tbsp granulated sugar
• 1/2 tsp kosher salt
• 8 tbsp cold unsalted butter
• 3 to 4 tbsp ice water
• 4 medium ripe peaches
• 2 peppers mini sweet peppers or 1 red bell pepper
• 3 tbsp chopped fresh basil leaves
• 1 tbsp cornstarch
• 1 tsp fresh lemon zest
• 1 large egg
• 1 tbsp coarse sugar for sprinkling
• 1 tbsp honey for finishing

Instructions

1. 1In a bowl whisk together the flour, sugar, and salt. Cut the cold butter into cubes and work it in quickly with a pastry blender or fingertips until pea-sized pieces remain and the mixture looks sandy with some larger flakes.
2. 2Drizzle in ice water at a time, tossing with a fork until the dough just holds together when squeezed. Pat into a disk, wrap, and chill at least 30 minutes so the butter firms up.
3. 3Meanwhile, thinly slice the peaches and the sweet peppers into matching thin strips. Toss them in a bowl with the remaining sugar, chopped basil, cornstarch, and lemon zest until evenly coated and slightly juicy.
4. 4Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. On a lightly floured surface roll the chilled dough into a rough 12-inch circle about 1/8-inch thick; transfer it to the prepared sheet.
5. 5Pile the peach-pepper filling in the center of the dough, leaving a 2-inch border all around. The peppers should peek through the fruit so their color shows after baking.
6. 6Fold the bare border of dough up and over the edge of the filling, pleating loosely as you go; the center stays open. Beat the egg with a splash of water and brush it over the exposed crust.
7. 7Sprinkle coarse sugar over the egg-washed crust. Bake for 35 to 40 minutes until the crust is deep golden brown, the filling is bubbling, and the peach edges look lightly caramelized.
8. 8Remove the galette from the oven and immediately drizzle the warm honey over the open fruit center so it soaks in. Let cool on the sheet at least 15 minutes so the juices set.
9. 9Slice into wedges with a sharp knife or pizza wheel. Serve warm or at room temperature; the mild pepper sweetness and basil keep the dessert bright rather than heavy.