Peach - Basil - Goat Cheese Galette

By • August 25, 2011 • 3 Comments

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Author Notes: This is an interpretation of a layered salad I make every summer with peaches, goat cheese, basil and arugula. The basic pate brisee recipe is from the Bouchon cookbook. I am completely pastry impaired and this is the only one I have had any success with. The recipe makes enough pastry for two tarts so you can divide and freeze the rest for another time. - Summer of EggplantSummer of Eggplant

Food52 Review: This was brilliant for brunch; the peach, lemon, cheese and basil worked well together, and it was even better the second day after the basil had time to infuse into the ricotta/goat cheese filling. Mixing the filling a day ahead (along with the pastry) allowing it to mellow overnight would amplify that flavor. I found two peaches were just not enough, I would suggest using three. And there is no indication of how much basil goes with the peaches and how much goes in the filling. I’d suggest adding fresh basil to the warm tart as adding it prior to baking results in black basil. Would I make it again? Yes, with more peaches! - foodgypsyfoodgypsy

Serves 6

Lemon Pate Brisee (adapted from the Bouchon cookbook)

  • 2 1/4 cups flour
  • 1 teaspoon kosher salt
  • 8 ounces cold unsalted butter, cubed
  • 1/4 cup ice water
  • 1/2 teaspoon lemon zest
  • flour

Cheese Filling and Peaches

  • 4 ounces goat cheese
  • 6 tablespoons whole milk ricotta
  • 1 extra large egg
  • 2 tablespoons basil, chopped
  • 2 large peaches, skins removed
  • 1 1/2 teaspoons sugar
  • juice of 1/2 a lemon
  • 1 tablespoon basil, chopped
  • 1 egg white. beaten
  1. Make the dough a day ahead. Place 1 cup flour in salt in standing mixer with dough hook attachment, turn on low and add the butter in a handful at a time, in about 4 batches, increase to medium speed and when butter is incorporated, stop machine, scrape down sides or dislodge dough from mixing arm, turn on to low again and slowly add in remaining flour, followed by the water, mix until just incorporated.
  2. Remove and divide in to two, wrap one disk in plastic wrap and freeze for later use.
  3. Return the other half to the mixer and add in the lemon zest, turn on low until incorporated. Shape in to a disk, wrap in plastic wrap and refrigerate overnight.
  4. Boil a small pot of water. Score an ‘X’ in the bottom of each peach place them in boiling water turn off the heat, put the lid on and let them sit in the hot water for 2 minutes.
  5. Remove the skins from the peaches. Slice the peaches in quarters, slice in to 1/8” slices and place in a bowl, toss with sugar, lemon juice and basil.
  6. Using a mixer combine the goat cheese, ricotta and egg. Fold in the basil.
  7. Roll out the dough on a floured surface to 10’-12” in diameter, place on parchment on a baking sheet, spread the cheese mixture in the center of the dough staying clear of the outer 1.5”. Arrange peaches on top. Roughly fold over the edges and brush with the egg wash. Bake at 375 for 35 minutes. Remove from oven let cool on the baking sheet on wire rack. Take care when transferring it to a plate or cutting board, the pastry is very flaky.
Jump to Comments (3)

Tags: basil, galette, peaches, savory dessert, tart

Comments (3) Questions (0)

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about 3 years ago Food Gypsy

Loved the lemon zest in the pastry, didn't mention that did I? Delicious idea. Yes, spilt the pastry (and baked a tomato-onion-gruyere tart). We are just going to have to go with "you have really BIG peaches"! The cup/pound measurement would have helped... now I know for next time. This disappeared fast... no idea how. #oksoimayhaveeatenit

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about 3 years ago Summer of Eggplant

Did you split the pastry recipe in half? I used two really large peaches, about 2/3rds of a pound. Like the idea of adding the basil at the end. Thanks!

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about 3 years ago Food Gypsy

Brilliant for brunch - the peach, lemon, cheese and basil worked well
together, even better the second day after the basil had time to
infuse into the ricotta/goat cheese filling. Mixing the filling a
day ahead (along with the pastry) allowing it to mellow overnight
would amplify that flavour. There were a couple of issues with
recipe; two peaches were just not enough would suggest three, the ice
water bath was overlooked in the blanching step and rather than add
the basil to the peaches and bake it (turning it black) added fresh
basil to the warm tart for an aromatic finish.