It might not officially be summer yet, but the weather and the stone fruits seem to think it is.

I N G R E D I E N T S

Dough

• 1 1/4 cups of all purpose flour
• 1 tablespoon of granulated sugar
• 1 pinch of salt
• 8 tablespoons (1 stick) of butter, cubed and cold
• 5 tablespoons of ice-cold water
• 1 egg (eggwash)
• 1 tablespoon of turbinado sugar

Filling

• 4 tablespoons of honey
• A small handfull of basil, chopped
• 4 white slightly firm white peaches
• Oil for grilling

D I R E C T I O N S

1. Make the dough by combining the flour, granulated sugar, and salt in food processor. Then add the cubed butter and pulse until the mixture resembles the size of peas.
2. Pulse in one tablespoon of water at a time, being sure not to over process.
3. Turn the mixture out onto a clean surface and press together until a dough forms. Shape into a disc, wrap in plastic, and refrigerate for at least an hour.
4. Preheat the oven to 400°F.
5. In a small saucepan over low heat, combine the honey, and basil and simmer for a minute. Remove from heat.
6. Wash and halve the peaches, then cut them into large slices. Grill the on an oiled grill pan, medium heat, for 2 minutes on each side. Let cool.
7. Roll the dough out on a floured surface into a rough 12 inch round. Carefully move the dough onto a parchment lined pan.
8. Assemble the peaches on the dough.
9. Fold up the edges of the dough around the peaches to prevent the juices from spilling. Drizzle or brush honey on top of the peaches.
10. Beat the egg with 2 teaspoons of water. Brush the eggwash on the top and edges of the dough. Sprinkle the turbinado sugar on top of the eggwashed dough.
11. Bake for 45-50 minutes until golden. Let cool for at least 20 minutes to let the juices settle and for a a crisper crust.