Peach Basil Galette with Whole Wheat Almond Crust

Remember how I was really bummed about missing berry season? And nectarine/peach season? I TOTALLY DIDN'T MISS IT! Sure, maybe I missed the peak, but I was able to find plenty of fresh Oregon/Washington peaches, nectarines, and berries while we were in Portland and Seattle! Hallelujah! I figured I should get this recipe up ASAP since the season is fleeting — and perhaps already over for most people. Tuck this away for next year!

With the abundance of veggies and herbs growing in my mom's garden in Portland, you'd better brace yourself for some seriously herby recipes! Basil + peaches = FABULOUS! Let's be real: basil + anything, or peaches + anything = fabulous, right? Right. I'm all about it.

This recipe was inspired by Jessica's ginger peach galette from a few weeks ago — 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'll warn you: baked basil is not exactly gorgeous... it turns a lovely shade of brown, and you'll want to disguise it with a sprinkle of powdered sugar and some fresh leaves. At least, that's what I did! But it's SO PRETTY before you bake it! Green: best. color. EVER!

We're still traveling like crazy over here — we only had two days home in Portland before taking the train up to Seattle for 2.5 days, leaving one wedding early to catch the redeye to New York for another wedding 18 hours after the first! Whew! That was a busy busy weekend. Now we're relaxing upstate with my Aunt and Uncle and sleeping obscene amounts. We actually slept twelve hours two nights ago, and rivaled that with ten last night. I think we had too much fun this weekend! Thank goodness for beautiful lakeside Adirondack homes full of food and family and fun activities! Alliteration, anyone?

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Peach Basil Galette with Whole Wheat Almond Crust

• Author: by Mary
• Prep Time: 20 mins
• Cook Time: 50 mins
• Total Time: 1 hour 10 minutes
• Yield: 6-8 1x

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Ingredients

Units USM Scale 1x2x3x

• Crust{This makes enough for two crusts, so freeze half for another time!}
• 2 cups white whole wheat flour
• 1 cup whole wheat flour (not stone ground)
• 1 cup almond meal
• 1.5 Tbsp sugar
• 1 tsp salt
• 1 ½ cups cold unsalted butter, cut into pieces
• 1 large egg, lightly beaten
• 1 tsp white vinegar
• ½ cup ice cold water
• ⅓ cup sliced almonds
• for brushing: 1 egg + a few drops of water, beaten together
• Filling
• ½ cup lightly packed fresh basil leaves
• 1 ½ Tbsp cornstarch
• 1 ½ Tbsp sugar
• ¼ tsp salt
• 3 large peaches, sliced into ¼ inch slices
• fresh basil and powdered sugar for garnish

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Instructions

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 ¼" 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.

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