Peach dessert with strawberries and rosemary

1. Mix the flour, diced chocolate and powdered sugar in a bowl. Add cold butter in small cubes and thoroughly grate with both hands to create a crumbly consistency. Add the egg and quickly knead everything into a smooth batter. Wrap the dough in plastic wrap and chill for approx. 3 hours.

2. Cut out a circle of baking paper with the help of a 24 cm lid. On a floured countertop, evenly roll out the dough until approx. 3 mm thick. Use a glass to cut out rounds (approx. 6 cm Ø).

3. Place the pot on the Navigenio and heat on level 6 up to the roasting window, line the pot with baking paper and spread approx. six pastry circles around it.

4. Put the pot in the inverted lid, place the Navigenio overhead and switch to the small level, bake for approx. 4 minutes, until pale brown.

5. Bake the rest of the pastries in the same way, always placing the pot on the Navigenio at level 6, in order to remove the pastries and add the next pastry circles. Then let the pastry cool completely.

6. Wash the peaches, halve, pit and add dripping wet into the clean pot. Place the pot on the Navigenio and heat on level 6 up to the vegetable window, switch to level 2 and cook for approx. 5 minutes in the vegetable area. At the end of cooking time, remove the peach halves from the pot and let cool.

7. Clean the strawberries and finely puree with 50 ml maple syrup. Finely chop rosemary leaves, stir with the yogurt and the rest of the maple syrup. Crumble some cookies.

8. Plate the peach halves with some strawberry sauce and garnish with the yogurt and cookie crumbs.