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Peach Pistachio Galette

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Level: Easy

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Description

Cornmeal in the dough adds texture and flavor, holding the deliciousness of the peaches and pistachios together.

From Maria Lichty of Two Peas and Their Pod.

Ingredients

  • 1-¾ cup All-purpose Flour

  • ⅓ cups Granulated Sugar
  • ¼ cups Coarse Cornmeal

  • ¼ teaspoons Salt
  • ½ cups Cold Butter, Cut Into Small Pieces

  • ⅓ cups Buttermilk
  • 2  To 3 Large Ripe Peaches, Thinly Sliced
  • ¼ cups Chopped Pistachios, Shelled
  • 2 Tablespoons Honey
  • 1  Egg, Beaten, For Brushing Galette Dough
  • Vanilla Ice Cream, For Serving (optional)

Preparation

To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes before rolling out.

Center a rack in the oven and preheat to 350ºF. Remove galette dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14- to 15-inch wide circle. Place the dough with parchment paper on a baking sheet.

Arrange peach slices on top of the dough, leaving a 2-inch border. Sprinkle chopped pistachios over peaches. Fold dough border over peaches, overlapping where necessary and pressing gently to adhere the folds. Drizzle peaches with honey. Using a pastry brush, lightly brush the edge of the dough with the beaten egg.

Place galette on a large baking sheet, with the parchment paper. Bake galette for 45 minutes, or until crust is golden brown. Transfer baking sheet to a wire rack and let galette cool to room temperature before slicing. Slice and top with vanilla ice cream, if desired.

Note: You can make the galette dough in advance. It will keep in the refrigerator for 3 days. You can also freeze the dough for up to one month. Defrost the frozen dough before rolling out.

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