Spicy Peach Galette with Pistachio Crunch
A delightful, rustic French dessert featuring juicy peaches and a spicy kick, encased in a flaky pastry and topped with crunchy pistachios.
Servings: 8 servings
Calories: 250kcal
Ingredients
Galette Pastry and Egg Wash
- 1 sheet puff pastry, thawed and chilled The base of our galette, this flaky pastry offers buttery layers.
- 1 egg for egg wash For a glossy finish.
- turbinado sugar to taste optional for crust edge Provides a sugary sparkle.
Filling
- 3 ripe peaches, thinly sliced Fresh peaches lend natural sweetness and a beautiful color.
- 1 tbsp cornstarch Thickens the juices released from the peaches.
- 2 tbsp brown sugar Enhances the peaches’ natural sweetness.
- 1 tsp vanilla extract Enriches the overall aroma.
- 1/2 lemon zest of Brightens the dish.
- 3 tbsp honey Offers indulgent sweetness.
- 1/2 tsp red chili flakes Adds a warm kick.
- a pinch of salt Balances flavors.
- 3 tbsp crushed pistachios Adds a delightful crunch.
Instructions
Preparation
- Roll out the chilled puff pastry onto a sheet of parchment paper and score a border 1 inch from the edge.
- In a mixing bowl, toss the thinly sliced peach pieces with cornstarch, brown sugar, vanilla extract, and lemon zest until well coated.
- Place the peach slices within the inner border of the pastry in an overlapping pattern.
- In a small saucepan, warm the honey with red chili flakes and a pinch of salt, then drizzle half over the peach filling.
- Brush the edges of the pastry with egg wash and sprinkle with turbinado sugar, then bake in a preheated oven at 200°C (400°F) for 25-30 minutes.
- Once baked, drizzle the remaining spiced honey over the hot peaches and scatter crushed pistachios on top before serving.
Notes
For best results, ensure puff pastry is cold before baking. Use ripe but firm peaches and be generous with the egg wash for a beautiful finish.