Vineyard peach & basil tart

Motivation is here again, I’m peacefully restarting to cook. But maybe the fact to have a prettier new blog helps a lot. Here is a simple and super fast recipe to make, I chose to use vineyard peach for its stronger taste than with random peach. About basil, I also put it in the pastry thanks to a basil aromatized olive oil.

Vineyard peach & basil tart
(4 to 6 servings)

For the pastry: 250g flour, 1 egg, 75g cane sugar, 6tbsp basil aromatized olive oil, 1 pinch of salt.
For the garniture: 3 vineyard peaches, 25g cane sugar, 25g almond powder, a few basil leaves.

1. Make the pastry: in a bowl, stir the flour, the cane sugar and the pinch of salt together. Add the olive oil and the egg -some water if it’s necessary-and knead until to obtain a firm pastry. Make a ball and smear it with some oil (you can use a cooking brush). Put it in the fridge for 1 hour.

2. When the pastry rested enough, spread it and put it in a baking pan. Pre-heat the oven at 180C.

3. Stir the cane sugar and the almond powder together. With a fork, make little holes in the pastry. Spread on it the sugar/almond powder mix. Slice the vineyard peaches and arrange the pieces regularly on the pastry.

4. Bake it in the oven at 180C for 35 minutes. Once the tart baked, arrange some fresh basil leaves on the tart. It can be eaten hot or cold.