🍑🌿 Rustic Peach & Basil Galette: Your Lazy-Summer Show-Off Dessert
Peach pies? Delicious—also a pain. This free-form galette ditches fussy crust crimping, shows off juicy peaches, and sneaks in fresh basil for that “wait, what’s in this?!” vibe. Trust me, one slice and your friends will think you run a secret bakery. 😎
⚡ Quick Snapshot
- Prep time: 15 min hands-on, 35 – 40 min bake.
- Skill level: Can you stir and fold? You’re hired.
- Star flavors: Sweet peaches + peppery basil = summer power couple.
- Party trick: Looks rustic—aka any cracks are “artisanal.”
- Perfect for: Backyard BBQs, brunch flexes, midnight fridge raids.
🛒 Ingredient Lineup
| Item | Why It’s Here | Amount |
|---|---|---|
| Fresh peaches (ripe) | Sweet, juicy hero | 4–5 medium, sliced |
| Fresh basil leaves | Herbaceous pop, aroma | 6–8, chiffonade |
| Granulated sugar | Sweetens + caramelizes | ¼ cup (plus dusting) |
| All-purpose flour | Thickens fruit juices | 1 ½ tbsp |
| Unsalted butter, cold | Flaky, buttery crust | 6 tbsp (in dough) |
| Pie dough (homemade or store) | Zero judgment zone | 1 single crust |
| Optional extras | Fancy points | Pinch sea salt, turbinado sugar for sparkle |
Pro tip: Slightly underripe peaches hold shape better. Overripe? Slice thicker and reduce sugar a smidge.
🔪 5-Step No-Stress Assembly
- Heat things up. Kick the oven to 400 °F (200 °C). Line a sheet pan with parchment—saves you from scrub duty later.
- Dress the peaches. Toss slices with sugar, flour, and basil. Let them hang out 5 minutes; juices marry, drama free.
- Roll with it. On a lightly floured counter, roll pie dough into a 12-inch-ish circle. Imperfect edges = rustic charm, promise.
- Pile & fold. Mound peach mix in the center, leaving a 2-inch border. Fold edges over fruit, pleating as you go. No ruler needed.
- Bake till golden. Dot exposed fruit with butter bits, sprinkle crust with extra sugar, and bake 35–40 min. You want bubbling peach lava and bronzed edges. Cool 10 minutes (or tongue-burn territory, your call).
🎨 Remix Ideas
- Boozy Boost: Splash a tablespoon of bourbon into the filling—southern grandmas nod approvingly.
- Sweet-Heat Twist: Add a pinch of cayenne; sweetness meets subtle fire.
- Going Nutty: Scatter chopped pistachios on top post-bake for crunch.
- Gluten-Free Flex: Sub your fave GF pie dough; filling stays the same.
💪 Health Perks (Zero Lecture Zone)
- Vitamin C Surge: Peaches keep your skin glowing like you actually hydrate.
- Herb Power: Basil delivers antioxidants plus that fancy-restaurant aroma.
- Portion Control Built-In: Galette = thinner crust than double-crusted pies—less butter guilt.
- Fruit First: You’re basically eating salad… wrapped in pastry. 🙂
❓ Rapid-Fire FAQ
Can I use frozen peaches?
Yep. Thaw, drain excess liquid, and high-five your freezer.
Why basil? Isn’t that for pasta?
Sweet basil + stone fruit is a chef-hack flavor bomb. Mint works too, but basil feels grown-up.
Dough phobia?
Buy store pastry. Nobody audits your fridge.
Make-ahead tips?
Assemble and freeze unbaked galette on a sheet. Bake from frozen—add 5 extra minutes. Zero stress when guests pop in unannounced.
🔥 The Last Bite
This Rustic Peach & Basil Galette nails that sweet-savory balance, looks like art, and tastes like peak summer on a plate. One bowl, one pan, zero fussy lattices. So yeah, quit overthinking dessert and whip this galette while peaches are still blushing at the farmers’ market. Your taste buds—and your Insta feed—will thank you later. 😉
