Peaches, mozzarella and basil are all hanging out here in this delicious, flaky, galette made with spelt flour. Make this sweet, savory galette with the best peaches while they are still in season!
I hate giving interviews! Anyone with me on this one? Interviews have me stressed out like nothing else. Not even the job itself, not annual review meetings, not presentations, not KPI meetings. Nothing freaks me out more than interviews do. The thought of not knowing what is going on in the interviewer’s mind, not being able to anticipate the questions on my life and my career, the fact that the subject in question here is not a brand or a marketing campaign or a promotion, but me – open to scrutiny and judgement is what terrifies me.
I know it sounds crazy but what can I say. I can be a bit unreasonable sometimes. Last week, two interviews had me in a stomach churning, head spinning, sleep depriving bind – basically being a pain in poor Steve’s butt with my non-stop whining and preparation.
But then the long weekend arrived and I forced my whirring brain to stop and enjoy the “last weekend of summer”. We had the last of our summer guests over and we decided to go check out Canadian National Exhibition which is basically a gigantic fair with outrageous guilt-inducing food coupled with puke-inducing rides which in my opinion is a terrible idea but the kids seem to enjoy it because most likely the rational part in their brains have not developed yet. I played Whack-A-Mole (funny, adult content :-P) for the first time in my life and would have spent all our money perfecting my game if we didn’t have to get to our Canada vs Jamaica football (I mean soccer) game and line-up for the highly nostalgic (for Canadians) Tiny Tom Donuts (they were delicious btw).
Speaking of last weekend of summer, how was yours? Do you have a freezer full of summer fruit? Did you enjoy last days of parks and BBQ and sun bathing? Is your tan game on point?
I had a list of summer recipes to make that will probably have to be saved until next summer. However, I had to put up this Peach, Mozzarella Galette because peaches are still in season and there is so much of them in the market! I saw a whole bunch of gorgeous tomato galettes on Instagram and since I am not the biggest fan of tomatoes (more on that some other time) I decided I needed my own kind of sweet, savory galette and made this deliciousness to send the season off in style.
- The first time I made this i used a rye flour crust from The Brick Kitchen and it was delicious.
- I would highly recommend using spelt flour or rye flour in this galette recipe.
- The fraisage technique is not necessary in a galette. However, it yields a super flaky crust which really shines if you are doing a double crusted pie though. Give it a try atleast once.
Peach, Mozzarella, Basil Galette
Ingredients – 4 – 6 servings
Half a portion spelt pie dough (325g)
1 egg or egg white mixed with 1tbsp milk
For the filling
2 medium peaches – quartered, cored and thinly sliced
3-4 tbsp finely chopped fresh basil
½ tsp sumac (optional) or lemon zest
1tsp olive oil
salt & pepper to taste
4.5 ounces of good quality mozzarella – thinly sliced into crescent moon shapes (like the peaches)
extra basil leaves for garnish
Make the Savory Galette
- Make the pie dough according to the instructions. Halve it and store one half in the freezer for other delicious things.
- Keep the half that you will be using in the fridge to chill completely, atleast one hour.
- Gently mix the peach slices, basil, sumac if using, olive oil, salt and pepper. in a bowl. Take care to not squish or break all the peach slices.
- On a clean surface, sprinkle some flour and roll out the pie dough into a 10” circle rotating often and sprinkling more flour to keep it from sticking to the surface.
- Once rolled out, gently slide it onto a large baking sheet lined with parchment paper. It is easier to do this step at this stage rather than after making the entire galette, when it will be much heavier.
- Start placing peach slices alternating with mozzarella slices from the outer edge, leaving a 1½“ border. Make a full circle. Then fill the space in the centre. Fold the pastry edges over the fruit and cheese. Seal cracks if any. Chill the galette in the fridge for 10-15 minutes.
- Preheat oven to 400F. Whisk the egg and milk for egg wash. Brush over the pastry parts of the galette. Sprinkle with some sea salt.
- Bake for 30 minutes till cheese is bubbling and the pastry is golden brown. Let cool slightly. Top with fresh basil leaves. Serve warm with a fresh vinegary salad.