![]() ![]() Make It Your Way: Substitutions & Variations Once the edges are folded up and you've brushed them with the eggwash, sprinkle turbinado sugar on the folded edges for a light crunchy texture and subtly sweet taste. Just make sure to leave a 2-inch space around the edges. You can either plop the sliced fruit mixture into the middle of the rolled-out crust and scatter it around or carefully layer the slices for a more put-together look. The tapioca flour helps thicken the filling as it cooks which creates that similar jammy filling that you'd get in a traditional pie.įor the pastry crust, I used my tried and true all-butter dairy-free pie crust to yield a flaky and tender crust, which works beautifully for this rustic, free-form pie. This mouthwatering peach galette combines ripe, but firm peaches, with organic cane sugar, lemon zest, lemon juice, vanilla extract, ground cinnamon, tapioca flour, and a pinch of salt to make the luscious filling. The hardest part is really just practicing patience while you wait for it to cool before diving in face first. Your kitchen will be filled with the most delicious peach aroma as it bakes away. This adaptable recipe is dairy-free with a vegan and gluten-free option.Īs much as I love a savory galette, nothing hits your lips on a hot summer night like a sweet peach galette wrapped in a flaky homemade pastry crust. I’d also like to try versions with sautéed zucchini or summer squash.This peach galette with puff pastry is the ultimate summer dessert with its flaky crust and sweet jammy fruit filling. Salted and very well blotted tomatoes could be subbed in, too. These tarts would work well with plums, especially European varieties. I don’t usually like the flavor of basil once it’s bolted, but the flowering basil tasted nice in the basil oil. Hands down, this batch was the best ricotta I’ve ever had.Īnd finally, the basil came straight from the garden. But a new attempt, this time with a bit of farm fresh milk that needed to be used, was perfect and so easy. I’m proud to say, I made the ricotta fresh! After a long ago disaster, probably resulting from ultra-pasteurized milk, I swore off homemade cheese. If possible, look for peaches on the sweet side so the delicate flavor stands up to the other savory notes. As usual, I bought too many, but I have zero regrets. The peaches for this recipe came from a roadside stand down in North Carolina. Once you’ve made the oil, it can be drizzled over tomato sandwiches and caprese salads, or whatever basil-friendly summer creations you have going on. This step can feel fussy, but it’s quick and easy, and ensures that the basil is stable and keeps its vibrant green color in the oil. To make basil oil, you do need to blanch and thoroughly dry the basil first. These little savory peach and ricotta tarts can be assembled on the fly and baked up in minutes, so they’re a great option for company or a night when you want something that feels special and summery, but is a breeze to make.įresh made basil oil nicely captures the essence of basil without the hassle of cutting or tearing up fresh leaves. As the ricotta cooks, it puffs up and melds into the flaky phyllo dough beautifully, while the peaches slump just bit as the flavors concentrate and the texture gets nice and jammy. Creamy ricotta takes on the sweetness of the peaches nicely. Whether you take them in a sweet or savory direction, ricotta and peaches are a lovely combination. So if you’ve wondered where I was for the past couple of weeks, I was juggling too much and dropping balls all over the place.īut now I’m here, back in my favorite space at my absolute favorite time of year with a recipe for savory peach and ricotta tarts with basil oil – a simple, perfectly of-the-moment summer recipe. Whatever the reasons, I’m finding this summer and the return to nearly “normal” life to be overwhelming. ![]() ![]() A jumble of dirty feet and wet towels punctuated by the beauty of golden sunsets and perfect peaches. Perhaps I’m just out of practice in what to do when I leave the house, or I’ve already reached the lifetime limit for doing laundry (an unpleasant aftereffect of all those pool dips), or maybe, this is how it always is. And though I do have my share of tomato sandwiches, this summer also feels like a bit of a slog. A relaxing blur of tomato sandwiches, long walks, and dips in the pool. In my imagination, summer is easy, languid even. They come together quickly and capture the flavors of peak summer perfectly. These little savory peach and ricotta tarts are made with flaky puff pastry and drizzled with herbaceous basil olive oil. ![]()
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