Peach Galettes with Pistachio Frangipane

Ingredients

• 2 disks pie dough (Store-bought or homemade; rolled to about 1/8 inch thick)
• 3 ripe peaches (Halved, pitted, and thinly sliced)
• 0.25 cup brown sugar
• ground cinnamon (A dash, or to taste)
• 1 tbsp cornstarch
• 1 tbsp lemon juice (Included in the directions but omitted from the ingredient list)
• 0.333 cup pistachios (Toasted; optional, for the frangipane)
• 0.333 cup powdered sugar (Optional, for the frangipane)
• 2 tbsp all-purpose flour (Optional, for the frangipane)
• 3 tbsp unsalted butter (Softened; optional, for the frangipane)
• 1 egg (For the frangipane)
• 0.25 tsp vanilla extract (For the frangipane)
• salt (Added to the frangipane; amount not specified)
• 1 egg (For the egg wash; the source does not specify whether this is an additional egg)
• 1 tbsp milk (Whisk with the egg for the egg wash; amount inferred)
• coarse sugar (For sprinkling over the egg wash)
• all-purpose flour (For lightly flouring the work surface)
• vanilla ice cream (Optional, for serving; about 1 scoop per galette)

Steps

1. 1

   Preheat the oven to 400°F (200°C), or to the temperature specified by your pie-dough recipe. Line a baking sheet with parchment paper.

2. 2

   Halve the peaches and remove the pits. Slice the peach halves thinly and evenly so they cook at the same rate.

3. 3

   Add the peach slices to a mixing bowl. Add the brown sugar, cinnamon, lemon juice, and cornstarch, then toss gently until the fruit is evenly coated. Set aside while preparing the dough.

4. 4

   On a lightly floured work surface, roll the pie dough to about 1/8 inch thick. Use a 6-inch bowl or round cutter to cut four dough circles. Transfer the circles to a parchment-lined baking sheet and refrigerate until ready to assemble.

5. 5

   To make the optional frangipane, place the toasted pistachios, powdered sugar, flour, and salt in a food processor. Pulse three times, until the mixture is crumbly.

6. 6

   Add the softened butter and vanilla extract to the food processor. Pulse until the mixture is combined and smooth enough to continue processing.

7. 7

   Add the egg and process until the frangipane has a spreadable consistency. Scrape down the sides of the bowl if needed.

8. 8

   Remove the chilled dough circles from the refrigerator. Spread about 2 tablespoons of frangipane in the center of each circle, leaving a 1-inch border. Omit this step if making the galettes without frangipane.

9. 9

   Arrange 6 to 7 peach slices on top of the frangipane on each dough circle, slightly overlapping the slices and keeping the border uncovered.

10. 10

    Fold the exposed edges of dough up and over the peach filling, pleating as necessary to form a rustic galette with an approximately 1/2-inch raised border.

11. 11

    Whisk the egg and milk together in a small bowl. Brush the exposed pie dough with the egg wash, taking care not to let it pool beneath the galettes.

12. 12

    Sprinkle the egg-washed dough with coarse sugar.

13. 13

    Bake the galettes for 28 to 32 minutes, until the crust is deeply golden and the peach filling is bubbling and tender.

14. 14

    Remove the baking sheet from the oven and let the galettes cool for 5 minutes so the filling can settle.

15. 15

    Serve the galettes warm, optionally with a scoop of vanilla ice cream.

Notes

The frangipane is optional. The source mentions lemon juice, salt, egg wash, milk, and coarse sugar in the directions but does not provide all of their quantities; the listed amounts for these items are inferred where necessary. Serve shortly after baking for the best texture.

Nutrition per serving

• dessert
• baked
• French-inspired
• seasonal
• peach
• pistachio
• vegetarian
• summer