Spicy Peach Galette with Pistachio Crunch
A delightful galette combining juicy peaches and nutty pistachios in a flaky pastry, perfect for summer gatherings.
Servings: 8 slices
Calories: 250kcal
Ingredients
Pastry
- 1 sheet puff pastry, thawed and chilled Canvas for your culinary artwork, delivering layers with each bite.
- 1 egg for egg wash Ensures a beautiful golden finish.
- Optional as needed turbinado sugar for crust edge Adds extra crunch and contrasting sweetness.
Filling
- 3 pieces ripe peaches, thinly sliced Burst with summery sweetness.
- 1 tbsp cornstarch Acts as a binding agent, ensuring your filling stays luscious.
- 2 tbsp brown sugar Enhances the natural sweetness of peaches.
- 1 tsp vanilla extract Adds warmth to the dish.
- 1/2 piece zest of lemon Provides a refreshing contrast.
- 3 tbsp honey Binds the ingredients together.
- 1/2 tsp red chili flakes Adds pleasant heat.
- Pinch salt Balances sweetness.
- 3 tbsp crushed pistachios Introduces a delightful texture.
Instructions
Preparation
- Roll out the puff pastry on parchment paper, dusting lightly with flour. Score a 1-inch border around the edge without cutting through.
- In a bowl, combine sliced peaches with cornstarch, brown sugar, vanilla, and lemon zest. Toss to coat.
Assembly
- Arrange the peach filling within the scored border. Layer peaches slightly overlapping.
- Heat honey in a saucepan, stir in chili flakes and salt. Drizzle half over the arranged peaches.
- Brush pastry edges with egg wash and sprinkle with turbinado sugar.
Baking
- Bake in a preheated oven at 200°C (400°F) for 25-30 minutes until golden brown and bubbling.
- Drizzle the remaining honey over the baked galette and scatter crushed pistachios on top.
Serving
- Allow to cool for a few minutes, then slice and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Enjoy warm with ice cream or whipped cream.