Peach and pistachio galette recipe
Cut through golden flaky pastry to reveal a gorgeous pistachio frangipane filling with ripe summer peaches; the perfect picnic or garden party dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Food processor
- Oven
- Baking sheet
- Parchment paper
- Rolling pin
- Mixing bowl
- Chef's knife
- Cutting board
- Pastry brush
- Measuring cup
- Whisk
- Spatula
- Cooling rack
- Plastic wrap
Ingredients
- 220g plain flour
- 95g caster sugar
- ½ tsp fine sea salt
- 175g unsalted butter, cold
- 1 tbsp white wine/cider vinegar
- 2 tbsp ice-cold water
- 75g shelled unsalted pistachios
- 1 large free-range egg, plus 1 egg yolk
- 1 tbsp crème fraîche, plus extra to serve
- 6 ripe peaches, halved, stoned and sliced into 1-2cm pieces
- Juice ½ lemon
- Splash milk
- You’ll also need…
- Food processor; baking sheet lined with non-stick baking paper
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