Newsletter

CHOW CON CHELSEA: Galette with peach and grilled basil

KNOXVILLE, Tenn. (WATE) – Do you feel peachy?

Throw some peaches on the grill and make this delicious treat with this step-by-step recipe from the grill master Patrick Hoffman.

Galette with peach and grilled basil

ingredients

  • 6 Large and firm peaches, halved and pitted
  • 1 tablespoon of canola oil
  • 1/3 cup of sugar
  • ¼ cup of fresh basil, julienne
  • 1 teaspoon vanilla extract
  • 2 tablespoons of corn starch
  • 1 tbsp lemon juice
  • 1 pack (2 crusts) premade pie crust
  • Non-stick cooking spray
  • 1 egg, lightly beaten
  • 1 tablespoon of turbinado sugar or granulated sugar

Tools

  • terrine
  • 8-9 “cast iron skillet
  • Oven tray, square or rectangular
  • Oven gloves

Instructions

1. Preheat the grill, then reduce over medium heat. The temperature should be close to 400 degrees. Brush the side of the peaches with canola oil and place the cut side down directly on the grids of the grill. Grill 3 minutes until lightly browned and lined. Remove from the heat and cool.

2. Cut the peaches into wedges, then toss them in a bowl with ½ cup of sugar, basil, corn starch, vanilla and lemon juice.

3. Roll out the crusts. Spray a 9 “cast iron skillet with non-stick spray and place a crust on the bottom, making sure that the edges protrude from the sides. Arrange the peach slices inside the crust (I prefer a pinwheel or a star pattern). They could be leftovers, then serve them on the pound cake with a little whipped cream. Fold the edges of the crust over the peaches. There will be an opening in the middle. Using a cookie cutter or knife, cut out the shapes from the remaining crust. Arrange around the edge of the cake and towards the center. Use the shapes you like.

4. Place a metal baking tray upside down on the wire rack and place the pan on top. Close the lid and grill 40 minutes. Check at the 20 minute mark to make sure the crust doesn’t burn. If the crust turns brown too quickly, place a piece of foil on the cake.

5. Remove from the grill and allow to cool for 30 minutes. Slice and serve with whipped cream or ice cream.

.

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Trending