thepioneerwoman
Peach Pistachio Galette
Hi! My name is Maria and I blog over at Two Peas and Their Pod.
👥 8 Servings⏱️ Prep & Cook: 2h⏳ Prep: 1h 15m🔥 Cook: 45 min👤 Maria Lichty📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
📝 Preparation Steps
1
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.
2
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.
3
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.
Egg, Beaten, For Brushing Galette Dough1
4
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.
Vanilla Ice Cream, For Serving (optional)
5
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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