Salted crown peach pie

  • Less than 15'
  • 6 parts
  • 15 to 30 min

  • 1 to 2 REGAL’IN™ flat peaches
  • 1 puff pastry
  • ½  goat cheese bar
  • 3 slices of parma ham
  • 7 cherry tomatoes
  • 1 tsp of sunflower seeds
  • 1 tsp sesame seeds
  • 1 egg yolk mixed with 1 tsp water (for gilding)
  • A few fresh basil leaves
  • Olive oil
  • Salt and pepper


Preheat the oven to 180 ° C.

Spread the puff pastry on a plate covered with baking paper, and then cut it with a knife four (4) 10 cm lines, in the center of the circle, to form 8 triangles.

Brush the pastry with the egg yolk / water mixture.

Wash the flat peaches and cut into quarters.

Add on the pasty some ham strips, cherry tomatoes cut in half, goat cheese cut into half slices and finish with the flat peaches.

Fold each triangle of dough over the ingredients to obtain a crown. Brush the triangles with egg yolk / water.

Sprinkle the crown with sunflower seeds, sesame seeds and a drizzle of olive oil. Add salt and pepper.

Bake for 20 minutes.

When serving, decorate the crown peach pie with a few fresh basil leaves.


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