basil-cardamom peach galette with mashed raspberry whipped cream

By Ariana
July 23, 2014
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Author Notes: Inspired by the New York Times' Rustic Plum Crostata (published 9/9/2011), this galette is perfect for dessert, snack, or even breakfast.

Original recipe:

Serves: 6-8

  • 1 1/3 cups AP flour, plus 1 tbsp. for fruit filling
  • 2 pinches sugar
  • 1 pinch salt
  • 6 tablespoons butter, cold and cubed
  • 2 eggs
  • 2 tablespoons mascarpone
  • 3 large peaches
  • 1/4 cup sugar, plus 1 tablespoon
  • 3 large basil leaves
  • 1 pinch cardamom
  • 1/2 cup heavy cream
  • 1 handful fresh raspberries
  1. Whisk together 1 1/3 cups flour, two pinches sugar, and one pinch salt. Then, cut in the butter just until pea-sized chunks remain.
  2. Whisk one egg with the mascarpone and drizzle over the dough. Work until the mixture just comes together, adding a tiny splash of cold water if necessary, and then knead into a smooth disc.
  3. Wrap the dough and refrigerate for 2 hours. Freezing for 30 minutes if you're impatient works just fine, too.
  4. Heat the oven to 375.
  5. Roll out your chilled dough into a rough, 12-inch round, and transfer to a lightly-buttered baking sheet, and hold in the fridge.
  6. Slice your peaches and gently combine with 1/4 cup sugar, the remaining tablespoon of flour, basil (chiffonade--stack the leaves on top of each other, roll them up lengthwise, and slice thin ribbons), and cardamom.
  7. Arrange fruit mixture in the center of your pastry, leaving a 1 1/2-inch border.
  8. Gently fold the dough edge over the fruit, pinching as needed to ensure a sealed border.
  9. Whisk the remaining egg and, using a pastry brush, spread the egg wash over the pastry and finish with a sprinkling of sugar.
  10. Bake 30-35 minutes until thoroughly golden.
  11. While baking, whip your cream, crush your raspberries, and then gently mix the berries into the cream one spoonful at a time. Chill.
  12. Cool the galette and serve warm or at room temperature with a generous scoop of raspberry whipped cream.

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