Introduction

This Spicy Peach Galette combines juicy fresh peaches with a hint of serrano heat, all wrapped in a flaky, buttery crust. Topped with a creamy honey goat cheese drizzle, it’s a delightful balance of sweet, spicy, and tangy flavors perfect for any occasion.

Spicy Peach Galette with Fresh Basil and Honey Goat Cheese Drizzle Recipe - Recipe Image

Ingredients

1½ cups all purpose flour
1½ tsp kosher salt
1½ tsp granulated sugar
½ cup butter (cut into ¼ inch cubes and frozen)
¼ cup ice water
1 tbsp apple cider vinegar
½ cup granulated sugar
¾ oz fresh basil
Pinch kosher salt (⅛ tsp or a little less)
6-8 fresh peaches (sliced, skin on)
½ serrano pepper (finely diced)
1 tbsp cornstarch
4 oz goat cheese (room temperature)
¼ cup milk
1 tbsp honey
1½ tsp lemon juice

Instructions

Step 1: Make the galette crust by placing the flour, kosher salt, and 1½ tsp sugar in a food processor. Pulse 4-5 times to blend.
Step 2: Add the frozen butter cubes and pulse about 7-8 times until the mixture resembles coarse meal.
Step 3: Transfer the mixture to a medium bowl. Add ice water and apple cider vinegar, then mix with a fork until shaggy dough forms.
Step 4: Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, up to 48 hours.
Step 5: Prepare the basil sugar by combining sugar, fresh basil, and ⅛ tsp salt in the food processor; blend until fully combined with no basil chunks. Set aside.
Step 6: Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
Step 7: In a large bowl, toss sliced peaches with the basil sugar, finely diced serrano pepper, cornstarch, and a pinch of salt until well coated.
Step 8: On a floured surface, roll out the galette dough into a 14-inch diameter circle using a floured rolling pin.
Step 9: Pile the peach mixture in the center of the dough, spreading it out but leaving a 1-2 inch border around the edge.
Step 10: Fold the edges of the dough over the filling, pleating as needed to create the rustic galette shape.
Step 11: Brush the crust edges with egg wash (if available) and sprinkle with demerara sugar for crunch.
Step 12: Bake for 45 minutes or until the crust is golden brown and crisp.
Step 13: Remove from the oven and allow to cool for 10 minutes before serving.
Step 14: While the galette cools, prepare the honey goat cheese drizzle by beating goat cheese, milk, honey, lemon juice, and a pinch of salt with a hand mixer on medium speed until smooth.
Step 15: Drizzle the honey goat cheese mixture over the sliced galette just before serving for a creamy, tangy finish.

Tips & Variations

For a less spicy version, reduce or omit the serrano pepper; a mild jalapeño works well for a gentler heat.
Use frozen peaches if fresh ones aren’t available, but slightly thaw and drain excess liquid before mixing.
To make a vegan version, substitute butter with a plant-based alternative and replace goat cheese with a dairy-free cream cheese.
If you don’t have a food processor, you can use a pastry cutter or your fingers to combine the crust ingredients.
Serve the galette warm with a scoop of vanilla ice cream for an indulgent treat.

Storage

Store any leftover galette in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (about 300°F) for 10 minutes to restore crispness. The honey goat cheese drizzle is best added fresh but can be stored separately in the fridge for 2-3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, the dough can be prepared and refrigerated for up to 48 hours. This actually helps hydrate the flour and enhances flavor.

What can I use instead of fresh basil?

If fresh basil isn’t available, try substituting with fresh mint or a small amount of dried basil, though fresh herbs offer the best flavor.

Spicy Peach Galette with Fresh Basil and Honey Goat Cheese Drizzle Recipe

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★★★★★

4.7 from 114 reviews

This Spicy Peach Galette is a rustic, open-faced tart combining sweet, juicy peaches with a subtle kick of serrano pepper and the aromatic freshness of basil. Wrapped in a buttery, flaky homemade crust and topped with a luscious honey goat cheese drizzle, it’s a perfect dessert to celebrate summer’s bounty with a delightful balance of sweet, spicy, and tangy flavors.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes plus 1 hour chilling time
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Galette Crust

1½ cups all purpose flour
1½ tsp kosher salt
1½ tsp granulated sugar
½ cup butter (cut into ¼ inch cubes and frozen)
¼ cup ice water
1 tbsp apple cider vinegar

For the Basil Sugar

½ cup granulated sugar
¾ oz fresh basil
pinch kosher salt (⅛ tsp or a little less)

For the Peach Filling

6–8 fresh peaches (sliced, skin on)
½ serrano pepper (finely diced)
1 tbsp cornstarch
pinch kosher salt

For the Honey Goat Cheese Drizzle

4 oz goat cheese (room temperature)
¼ cup milk
1 tbsp honey
1½ tsp lemon juice
pinch kosher salt

For Finishing

1 egg (for egg wash, lightly beaten)
demerara sugar (for sprinkling)

Instructions

Make the Galette Crust: Place the flour, kosher salt, and granulated sugar into a food processor and pulse 4-5 times to blend evenly. Add the frozen butter cubes and pulse 7-8 times until the mixture resembles a coarse meal texture.
Combine Dough: Transfer the mixture to a medium mixing bowl, add ice water and apple cider vinegar, then mix with a fork until the dough looks shaggy. Form into a ball, wrap tightly with plastic wrap, and refrigerate for at least 1 hour, up to 48 hours.
Make the Basil Sugar: Add granulated sugar, fresh basil, and a pinch of kosher salt to the food processor. Blend until the basil is fully incorporated and there are no chunks left. Set aside.
Prepare Oven and Peaches: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, toss the sliced peaches with the prepared basil sugar, finely diced serrano pepper, cornstarch, and a pinch of kosher salt until fully coated.
Roll Out Dough: On a floured surface, roll the chilled dough into a 14-inch diameter circle using a floured rolling pin.
Assemble the Galette: Mound the peach filling in the center of the rolled-out dough, spreading it out evenly but leaving a 1-2 inch border around the edges.
Fold the Crust: Carefully fold the edges of the dough over the filling, pleating as needed to create a rustic, free-form tart.
Prepare for Baking: Brush the folded crust edges with the beaten egg wash and sprinkle generously with demerara sugar for a crunchy, caramelized topping.
Bake: Place the galette on the prepared baking sheet and bake in the preheated oven for about 45 minutes, or until the crust is golden brown and crisp.
Cool: Remove the galette from the oven and allow it to cool for 10 minutes before serving to let the filling set slightly.
Make Honey Goat Cheese Drizzle: Using an electric hand mixer on medium speed, beat together the room temperature goat cheese, milk, honey, lemon juice, and a pinch of salt in a medium bowl until smooth and creamy.
Serve: Drizzle the honey goat cheese mixture over warm slices of the galette to add a creamy, tangy finish that complements the spicy peach filling beautifully.

Notes

For best results, keep the butter as cold as possible when making the dough to ensure a flaky crust.
If fresh basil is unavailable, you may use dried basil but reduce the amount to avoid overpowering the sugar.
The serrano pepper adds heat; adjust quantity depending on your spice preference or omit for a milder taste.
The galette can be served warm or at room temperature.
Make sure not to overfill the galette to prevent juices from leaking during baking.
Store leftovers covered in the refrigerator for up to 2 days; reheat gently before serving.

Keywords: peach galette, spicy peach dessert, homemade galette, summer dessert, basil sugar, serrano pepper, honey goat cheese drizzle