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–+ servings

Peach Pistachio Galettes

Ripe California peaches and chopped pistachios bake inside a buttery, flaky crust for an easy rustic summer dessert. Serve with vanilla ice cream.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 1
Course: Desserts
Cuisine: French
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pie crust store-bought or homemade pie dough, rolled into a 12-inch circle
  • 4 large ripe California peaches (about 2 lb), sliced 1/2 inch thick leave the skin on
  • 5 tablespoons (63 g) granulated sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (45 g) roasted unsalted pistachios, roughly chopped
  • 1 large egg for egg wash
  • 1 teaspoon water for egg wash
  • 2 tablespoons (25 g) coarse sugar such as turbinado or demerara for sprinkling

Method
 

  1. Heat the oven to 400°F and line a large baking sheet with parchment paper.
  2. Roll the pie dough into a 12-inch round and transfer it to the prepared baking sheet. Keep it cold while you prepare the filling.
  3. In a large mixing bowl, gently toss the peach slices with the granulated sugar, cornstarch, cinnamon, ginger, vanilla, and chopped pistachios until everything is evenly coated.
  4. Arrange the peach mixture in the center of the dough, leaving a 2-inch border of bare dough around the edges.
  5. Fold the dough border over the filling, pleating and pressing the seams gently as you work around the galette.
  6. Whisk the egg and water together in a small bowl, then brush the exposed dough with the egg wash and sprinkle generously with the coarse sugar.
  7. Bake for 30 to 35 minutes, until the crust is deep golden brown and the filling is bubbling. Let the galette cool on the pan for 10 minutes, then slice and serve warm.

Nutrition

Calories: 280kcalCarbohydrates: 33gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 55mgSodium: 85mgFiber: 2gSugar: 18g

Notes

Ripe but firm peaches work best so the filling doesn't turn mushy.
If your peaches are very juicy, drain them briefly after slicing to avoid a soggy crust.
Use nectarines or plums in place of peaches for a delicious variation.
Keep the dough cold; if it softens while folding, chill the assembled galette for 15 minutes before baking.
Place the baking sheet on the lowest oven rack to help the bottom crust crisp.
Store leftovers loosely covered in the fridge for up to 2 days and reheat in a 350°F oven.
Serve with vanilla bean ice cream or lightly sweetened whipped cream.

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