In The Kitchen With Beth Kirby Of Local Milk

In The Kitchen With Beth Kirby Of Local Milk

While in Nashville, we were thrilled to have the opportunity to meet and work with someone we’ve been fans of for quite some time: the lovely Beth Kirby of Local MilkAs a writer and photographer (though far from being a cook), Beth is one of my personal biggest inspirations.  Not only is her work absolutely stunning – her use of natural light and the way that she styles her shots is among the best I’ve seen – but the words she shares are beautiful and thought-provoking.  After meeting her, I can also say that she is real, in every definition of the word.

Watch as Beth demonstrates how to make the peach galette with basil and lavender that was served at our Nashville dinner party (and that I am still dreaming about). And to Beth, thank you for being a part of the dinner – it was truly an honor!

Peach Galette with Basil and Lavender


For pastry crust

125 g (1 cup) all purpose flour

113 g (1/2 cup, 1 stick) cold unsalted butter, diced

1/2 teaspoon salt

1/8 cup ice water (can add up to 1-2 tablespoon extra if needed but use the least you can)

For filling

4 peaches, sliced

1/3 cup sugar

1.5 tablespoons cornstarch

1 tablespoon ground lavender

Handful of fresh basil leaves, roughly chopped

Melted butter, for brushing.

Sugar for sprinkling.

Make crust: In a mixing bowl combine flour & salt. Using your fingers, work in the butter until no pieces larger than a pea remain and it looks mealy & crumbly. Stir in the ice water. Keep stirring until dough comes together. Using your hands form the dough into a ball. Place ball on a piece of plastic wrap, press into a disk, wrap tightly and chill at least two hours and up until overnight. Can also be frozen at this point.

Make filling: When dough is properly chilled make filling. Mix the cornstarch, lavender, and sugar in a small bowl. Gently, using your hands, toss it with the sliced peaches to coat. Let sit 5-10 minutes. Meanwhile, roll out your crust.

Heat oven to 400 F. On a floured work surface with a floured rolling pin, roll crust out into a circle 1/8″ thick. Transfer to a rimless baking sheet. Chill for a moment if needed before continuing. Arrange peaches in the center leaving a 1.5-2″ border, sprinkling the basil on as you go. Reserve a tablespoon or two. Top with a final layer of peaches without any basil on top. Fold in the edges of your crust. Let chill in fridge for 10 min.

Remove from fridge, brush crust with butter and sprinkle with sugar and bake at 400 for 30 minutes or until golden brown. Let cool slightly then sprinkle with reserved fresh basil.

Visit Beth’s blog Local Milk.

More from our Nashville dinner party.

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