Peach & Pistachio Galette
Recipe Published: July 28, 2021 | Updated: Aug 7, 2022
Written by: Jasma
I’ve never been a big fan of pies. However, it wasn’t until I came across the world of galettes did I realize I simply wasn’t a fan of the process of making pies. A galette is a free-form pie with all the components of a perfect summer dessert but without the hassle of blind baking and always wondering if you’ll end up with a soggy bottom.
Whip up a flaky pie crust, rich pistachio frangipane and some summer fruits, and you’ve turned any ripe peaches you got laying around into the most scrumptious treat!
RECIPE BREAKDOWN
Difficulty: Moderate (lots of steps) | Time note: requires about a total of 1 hour for chilling | Serving: 9” galette
INGREDIENTS
Pie crust:
195 g (1 1/2 cups) all-purpose flour
20 g (1 1/2 tbsp) white granulated sugar
2 g (1/2 tsp) salt
1/2 tsp ground nutmeg
115 g (1/2 cup) cold unsalted butter, cubed
60 g (1/4 cup) ice water
Peach filling:
4 peaches
15 g (1 tbsp) freshly squeezed lemon juice
12 g (1 tbsp) white granulated sugar (adjust based on ripeness of peaches)
10 g (1 tbsp) all purpose-flour
Pinch of salt
Pistachio frangipane:
25 g (2 tbsp) white granulated sugar
70 g (1/2 cup) ground pistachios
20 g (2 tbsp) all-purpose flour
40 g (3 tbsp) soften unsalted butter
30 g (½) beaten egg
Pinch of salt
Additional ingredients:
Beaten egg (left over from frangipane)
15 g (1 tbsp) milk
Fresh raspberries
Crushed pistachios
SPECIAL EQUIPMENT
Mini Chopper/Food Processor
Here's the video tutorial! For more go check out my Youtube channel!
LET’S BEGIN!
Crust
1. Combine flour, salt, nutmeg, and white sugar.
2. Cut cold butter into dry ingredients until crumbly.
3. Mix in the cold water just until the dough is shaggy. Place into the freezer for around 10 mins.
4. After chilling, laminate dough, wrap with plastic and chill in the fridge for at least 30 mins. Watch the video for a more in-depth and visual explanation of this step.
Peach Filling
5. Slice up the peaches.
6. Toss slices in lemon juice, white sugar, flour and salt.
7. Pour mixture onto a sieve and set aside to strain.
Frangipane
8. Using an electric mixer, beat the softened unsalted butter with white sugar and salt until fluffy.
9. Scrape down the sides, add the beaten egg and continue beating on medium high until combined.
10. Finally, add the all purpose flour and ground pistachios and mix until no dry bits remain. (see how to make your own ground pistachios)
Assemble
11. On a flour dusted surface, roll out the dough into a circle and slide the dough onto a sheet of parchment paper or reusable baking paper.
12. Spread the pistachio frangipane on the center of the dough, leaving some space from the rim.
13. Arrange the peach slices on top of the frangipane.
14. Fold up the edges of the dough to close up the galette.
15. Slide the parchment paper onto a baking tray and chill the galette in the freezer for about 15 minutes.
16. Preheat your oven to 400°F/200°C in the meantime and combine the leftover egg from the frangipane filling with some milk to form egg wash.
17. Once the galette is slightly hardened, brush the egg wash over the dough.
18. Bake the galette in the preheated oven at 400°F/200°C for 25-30 mins until the crust is golden brown.
19. Top with fresh raspberries and crushed pistachios. Serve!
