Strawberry Peach and Basil Galette for Bastille Day

Bastille Day, is the French national holiday, which celebrates the storming of the Bastille and marked the beginning of the French Revolution, signaling the end of the king’s power. Bastille Day is the French version of our Independence day, where fireworks and patriotic processions light up the oh so chic French streets. And of course it’s only fitting to celebrate my love of all things French by making a galette with farm fresh market peaches and strawberries, and an herbal hint of basil from the garden. In true French fashion, a rustic galette was folded and baked with fresh summer fruit, that created a succulent scent worthy of any French country home celebrating Bastille Day. 

There is no need for processed sweeteners in this galette. With peaches so ripe and juicy, the sweetness is more enticing and satisfying that any added sugar could bring. Once baked, the peaches develop their rich yet delicate flavors even more, but then there are bitter hints from the strawberries, and a subtle earthiness from the sweet basil. I used a combination of sweet and lemon basil growing in abundance in my garden, which highlighted the sun-kissed flavors of these sweet fruits.

There may not be any celebratory fireworks lighting up the sky, but enjoy the night relaxing with a slice of this lovely galette, a chilled glass of Champagne of Pinot Gris, and gaze at the bright blue sky dim into deep oranges and purples, as the stars begin to emerge on another summer night. 

Strawberry Peach and Basil Galette

Ingredients {Makes one 9″ galette}

One recipe – Pate Brisee

1 1/2 pounds {about 3 large} – Peaches {sliced into 1/2″ pieces}

2 cups – Strawberries {chopped into 1/2″ pieces}

Handful – Basil and Lemon Basil

2 tablespoons – Cornstarch

Juice of half a Lemon

Pinch of Salt

Sugar for sprinkling

Lightly beaten egg for wash

Recipe

Pre-heat oven to 375 degrees F, and line a baking sheet with parchment paper. Roll dough to 1/4″ thickness, making sure to smooth the edges. Measure a 2″ circle from the border and create an indent. Place rolled dough on your baking sheet.

In a bowl, combine the peaches, strawberries,  basils, cornstarch, lemon juice, and salt. Place the fruit filling in indented circle, and fold over sides, overlapping and securing. Brush with egg, and sprinkle with sugar. Bake until crust is golden and juices bubble {about 60 to 75 minutes}. Cool slightly, and serve warm or at room temperature.