Peach, Blackberry Basil Galette

Pastry dough:
  • 1.5 Cups flour
  • 1.5 cubes cold butter (salted)
  • Sprinkle of salt
  • 2 Tbs sugar
  • 1/4 cup ice water
  • Place flour, salt and sugar in a large bowl.

Cut up cold butter into chunks and place into flour mixture. Using fingers, break up butter in flour mixture until butter is pea size.

Add ice water in small amounts and bring dough together loosely.

Dump onto a piece of plastic wrap.

Mold into a disc with help of plastic. Place into the fridge for 35 minutes.

While the dough is resting, start the syrup.

Basil simple syrup:
  • 1 cup of fresh basil
  • 1/2 cup sugar
  • 1/2 cup water

Place all ingredients in a saucepan and bring to boil, reduce heat and allow to simmer for 10-15 minutes.

  • 2 cups of peaches
  • 1 cup blackberries (or raspberries)
  • 1/4 cup basil simple syrup
  • 1/8 cup corn starch
  • 1 Tbs lemon juice
  • Dash of salt
  • Dash of nutmeg
  • Basil leaves

Mix all ingredients together.

Bring pie dough out of fridge. Roll out into a circle (can be uneven). Place fruit mixture into middle- arranging as you wish.

Fold outer edges in a pleased fashion, but the goal is to make the galette uneven and rustic!

Using remaining simple syrup, brush crust using a pastry or paint-brush. Until coated.

Bake at 350 for 35-40 minutes, or until edges are golden and filling is bubbly!

Sprinkle shredded basil on finished galette and a dollop of whipped cream!