Peach basil galette with whole wheat almond crust
With the abundance of veggies and herbs growing in my mom鈥檚 garden in Portland, Ore., you鈥檇 better brace yourself for some seriously herby recipes! Basil + peaches = FABULOUS! Let鈥檚 be real: basil + anything, or peaches + anything = fabulous, right? Right. I鈥檓 all about it.
This recipe was inspired by 鈥� it looked so darn pretty and delicious I had to make something along those lines! I muddied up the crust with whole wheat flour and almond meal, omitted the ginger completely, and added a big handful of basil. I鈥檒l warn you: baked basil is not exactly gorgeous鈥� it turns a lovely shade of brown, and you鈥檒l want to disguise it with a sprinkle of powdered sugar and some fresh leaves. At least, that鈥檚 what I did! But it鈥檚 SO PRETTY before you bake it! Green: best. color. EVER!
Peach Basil Galette with Whole Wheat Almond Crust
Crust
This makes enough for two crusts, so freeze half for another time!
2 cups white whole wheat flour
听1 cup whole wheat flour (not stone ground)
听1 cup almond meal
听1-1/2 tablespoons sugar
听1 teaspoon salt
听1-1/2 cups cold unsalted butter, cut into pieces
听1 large egg, lightly beaten
听1 teaspoon white vinegar
听1/2 cup ice cold water
听1/3 cup sliced almonds
for brushing: 1 egg + a few drops of water, beaten together
Filling
听1/2 cup lightly packed fresh basil leaves
听1-1/2 tablespoons cornstarch
听1-12 tablespoons sugar
听1/4 teaspoon
听3 large peaches, sliced into 1/4 inch slices
fresh basil and powdered sugar for garnish
1. To make the crust, whisk together the flours, sugar, and salt. Cut in the butter until no pieces are larger than pea-sized (I use my food processor for this, but you can use a pastry cutter, two forks, or your fingers).
2. Mix together the egg, vinegar, and half of the water. Pour over the flour mixture and pulse to distribute, then add the rest of the water and continue to pulse until the dough comes together. NOTE: Depending on your whole wheat flour, you may need to add slightly more water! This will vary greatly depending on brand/type, so go by feel!
3. Turn the dough out onto a clean countertop and knead once or twice to bring it all together. Divide into two discs, wrap in plastic wrap, and refrigerate for 30 minutes before proceeding. You can also freeze one disc at this point for later use.
4. In a clean food processor or blender, combine the basil, cornstarch, sugar, and salt. Pulse until the basil is finely chopped and the entire mixture is homogeneously green. It will be a little bit wet.
5. Toss the sliced peaches with the basil mixture until fully coated.
6. On a lightly floured surface, roll the refrigerated dough into a rough circle (it does not need to be perfect) about 录" thick. Pour the peaches into the center of the crust, and fold the edges up around the fruit.
7. Brush the crust with the egg and water mixture, and press the slivered almonds into the exposed crust. Sprinkle with extra sugar, if you want.
8. Bake at 400F for 40-45 minutes, or until the crust is golden and the almonds are browning. Tent with foil if you need to (If it is darkening too quickly).
9. When it's done, remove from the oven, sprinkle with powdered sugar and garnish with fresh basil.
