Pistachio-Studded Peach Gallette is excerpted from Good & Sweet © 2022 by Levy, Brian. Reproduced by permission of Penguin Random House. All rights reserved.
Pistachio-Studded Peach Gallette
Serves 8 to 12
If you’re in the mood for ripe, nectary fruit in a piecrust, but you just don’t have the will to crimp it to visual perfection, a freestyle galette is the way to go. It has all of the flavor and texture of a pie, with added rustic charm and minimal fuss. The folded-over dough around the border allows you to add the complementary color, flavor, and texture of chopped pistachios.
What makes it sweet? You should use perfectly ripe peaches dripping with sweet nectar.
They’ll get a boost from the dried apricots and the orange juice.
FOR THE GALETTE DOUGH:
- 1 1/3 cups (175 g) all-purpose flour
- 1 cup + 1 Tbsp (125 g) whole wheat flour
- Grated orange zest
- 1/2 tsp salt
- 12 Tbsp (170 g) unsalted butter
- 1 egg yolk (see Note, page 212)
- 1 tsp apple cider vinegar
- 1/4 cup, plus more as needed (60 g) ice water
FOR THE FILLING:
- 3 1/3 cups (565 g) peaches, peeled and sliced 1/2 inch thick
- 1/3 cup (30 g) almond flour
- 2 Tbsp or more, divided (30 g) fresh orange juice
- Scant 2 cups (235 g) unsulfured dried Turkish apricots, chopped
- Pinch ground nutmeg
FOR ASSEMBLY:
- 1 egg white
- 1/3 cup (40 g) pistachios, chopped
- Fruit-sweetened apricot jam, such as St. Dalfour or Fior di Frutta, warmed, for glazing
- Whipped cream or ice cream, for serving (optional)
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Make the galette dough: In a food processor, combine both flours, the orange zest, and salt and pulse a couple of times to combine. Add the butter and pulse until the mixture resembles coarse bread crumbs. In a spouted measuring cup, whisk the egg yolk, vinegar, and ice water. Add the liquid mixture to the dough with one hand while pulsing the food processor with the other until the liquid is evenly distributed. Squeeze some of the dough between your fingers. If it holds together nicely, it’s ready; if it’s dry and crumbly, add more ice water, 1 tablespoon at a time. Empty the dough onto a large sheet of parchment, then squeeze it together with both of your palms to form a mass. Wrap it in the parchment, put it in an airtight container, and refrigerate for at least 1 hour.
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Make the filling: In a large bowl, toss the peach slices with the almond flour and 1 tablespoon of the orange juice and set aside.
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In a food processor, combine the apricots, nutmeg, and 1 tablespoon of the orange juice by pulsing a few times. Continue to process until the mixture is fairly smooth, scraping down the sides and adding minimal orange juice—1 teaspoon at a time—as necessary to keep the mixture moving in the food processor.
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Position a rack in the lower third of the oven and preheat the oven to 400°F. Line a 13 × 18-inch half-sheet pan with parchment paper.
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Assemble the galette: On a lightly floured surface, roll the dough out to a large round,
⅛ inch thick. There’s no need for it to be neat around the edges; just make sure there are
no cracks toward the center that would allow leaking. Place the rolled dough on the prepared baking sheet. Use an offset spatula to spread the apricot puree evenly over the dough, leaving the outer 3 inches bare all around. Pile the prepared peaches on top and spread them in an even layer, again leaving the outer 3 inches of dough bare. Fold the bare edge of the dough over onto the peach filling. Brush the pastry with egg white and sprinkle with the chopped pistachios.
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Bake until the crust is golden and the fruit is bubbling, 30 to 35 minutes. Let cool and serve warm or at room temperature with a side of whipped cream or ice cream, if you wish. For glistening fruit, brush the tops of the visible peaches with a thin layer of heated fruit- sweetened apricot jam. Store the galette tightly wrapped at room temperature for up to 1 day or refrigerated for up to 3 days. To reheat (and re- crisp the crust), warm the galette in a 375°F oven for 5 to 10 minutes.