Pistachio-Studded Peach Galette
Print Recipe
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“If you’re in the mood for ripe, nectary fruit in a pie crust, but you just don’t have the will to crimp it to visual perfection, a freestyle galette is the way to go,” writes Brian Levy in his new cookbook, Good & Sweet. We’re inclined to agree, especially when this pistachio-studded peach galette is on the menu. It has all the flavor and texture of a pie, with added rustic charm and minimal fuss.
An added benefit to Levy’s recipe? It’s sweetened only by fruit, which makes it all the more essential to use in-season peaches. “You should use perfectly ripe peaches dripping with sweet nectar,” he explains. They’ll get a boost from the dried apricots and the orange juice, for a never-cloying, just-sweet-enough slice.
Excerpted from Good & Sweet Copyright © 2022 by Brian Levy. Published by Avery, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
Ingredients
Galette Dough
1⅓ cups (175g) all-purpose flour
1 cup plus 1 tablespoon (125g) whole wheat flour
Zest of ½ an orange
½ teaspoon salt
12 tablespoons (170g) unsalted butter
1 egg yolk
1 teaspoon apple cider vinegar
¼ cup (60g) ice water, plus more as needed
Filling
3⅓ cups (565g) peaches, peeled and sliced ½-inch thick
⅓ cup (30g) almond flour
Scant 2 cups (235g) unsulfured dried Turkish apricots, chopped
Pinch of ground nutmeg
Assembly
1 egg white
⅓ cup (40g) pistachios, chopped
Whipped cream or ice cream, for serving (optional)
Apricot jam, warmed, for glazing (optional)
Directions
1. Make the galette dough: In a food processor, combine both flours, the orange zest and salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse breadcrumbs. In a liquid measuring cup, whisk the egg yolk, vinegar and ice water. Add the liquid mixture to the dough with one hand while pulsing the food processor with the other until the liquid is evenly distributed. Squeeze some of the dough between your fingers. If it holds together nicely, it’s ready; if it’s dry and crumbly, add more ice water, 1 tablespoon at a time. Empty the dough onto a large sheet of parchment, then squeeze it together with both of your palms to form a mass. Wrap it in the parchment, put it in an airtight container, and refrigerate for at least 1 hour.
2. Make the filling: In a large bowl, toss the peach slices with the almond flour and 1 tablespoon of the orange juice and set aside.
3. In a food processor, combine the apricots, nutmeg and 1 tablespoon of the orange juice by pulsing a few times. Continue to process until the mixture is smooth, scraping down the sides and adding minimal orange juice—1 teaspoon at a time—as necessary to keep the mixture moving in the food processor.
4. Position a rack in the lower third of the oven and preheat it to 400°F. Line a baking sheet with parchment paper.
5. Assemble the galette: On a lightly floured surface, roll the dough out to a large round, ⅛-inch thick. There’s no need for it to be neat around the edges; just make sure there are no cracks toward the center that would allow leaking. Place the rolled dough on the prepared baking sheet. Use an offset spatula to spread the apricot puree evenly over the dough, leaving the outer 3 inches bare all around. Pile the prepared peaches on top and spread them in an even layer. Fold the bare edge of the dough over onto the peach filling. Brush the pastry with egg white and sprinkle with the chopped pistachios.
6. Bake until the crust is golden and the fruit is bubbling, 30 to 35 minutes. Cool, then serve warm or at room temperature with a side of whipped cream or ice cream, if desired. For glistening fruit, brush the tops of the visible peaches with a thin layer of apricot jam. Store the galette tightly wrapped at room temperature for up to 1 day or refrigerated for up to 3 days. To reheat (and re-crisp the crust), warm the galette in a 375°F oven for 5 to 10 minutes.
293 calories
15g fat
35g carbs
7g protein
7g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.