medtran49
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Makes 1 approximately 8 inch galette
1/2 recipe of galette dough
3 large ripe peaches
1 Tbsp brown sugar
1 tsp corasely ground black pepper
1/2 cup honey
1/4 cup water
1/4 cup lime juice
1/4 cup loose packed torn fresh basil leaves
1/8 cup chiffonade of basil for garnish and to tuck in among the peaches
egg wash with water
Make the galette dough per instructions, refrigerating for at least 2 hours.
Make the drizzle syrup by combining the honey, water, lime juice and 1/4 cup torn basil leaves in a small saucepan, bring just to a boil, swirling occasionally, remove from heat and allow to stand for 1 hour, then strain. Set aside.
Peel peaches and remove from stone. Chop roughly.
Roll the galette dough out to an 11-12 inch rough circle. Arrange peaches in a circle, leaving about a 1-1/2 to 2 inch border. Sprinkle with black pepper and brown sugar. Tuck in a few pieces of basil among peaches, reserving some for garnish. Fold edges up, folding dough fairly evenly as needed. You aren't trying for perfection here, it's a rustic dish, just get the folds fairly even around. Brush dough with egg wash. Bake at 400 for 35-40 minutes. Remove from oven, place on a rack and allow to cool for 10 minutes or so.
Cut into 4 equal portions, plate, sprinkle with some of the chiffonade of basil, drizzle with some syrup. Serve.
NOTE: You can use any remaining syrup to flavor water or alcoholic drinks, using a clear alcohol like gin, rum or vodka.
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