Spicy Peach Galette with Pistachio Crunch
A delightful fusion of sweet peaches and spicy chili flakes, enveloped in a flaky puff pastry, topped with crunchy pistachios.
Servings: 8 servings
Calories: 240kcal
Ingredients
Galette Base
- 1 sheet puff pastry Golden, flaky base puffs up beautifully.
- 1 egg for egg wash Creates a glossy finish on the crust.
- 2 tbsp turbinado sugar Optional, for crust edge sparkle.
Peach Filling
- 3 ripe peaches Choose fragrant, juicy peaches.
- 1 tbsp cornstarch Thickening agent to prevent sogginess.
- 2 tbsp brown sugar Rich sweetness elevates natural sugars.
- 1 tsp vanilla extract Adds warmth and depth.
- 1/2 zest lemon Adds a hint of citrus brightness.
- 3 tbsp honey Enhances the flavor profile.
- 1/2 tsp red chili flakes Adds an intriguing spicy kick.
- pinch salt Balances the sweetness.
- 3 tbsp crushed pistachios Adds crunch and nutty flavor.
Instructions
Preparation
- Preheat your oven to 200°C (400°F).
- Roll out your puff pastry onto a sheet of parchment paper, smoothing it evenly and scoring a border about 1 inch from the edge.
- In a mixing bowl, toss thinly sliced peaches with cornstarch, brown sugar, vanilla extract, and lemon zest.
Assembly
- Layer the peach mixture inside the inner border of the pastry, overlapping the slices slightly.
- Warm honey with red chili flakes and a pinch of salt in a small saucepan, then drizzle half of it over the peaches.
- Brush the pastry edges with egg wash and sprinkle with turbinado sugar if using.
Baking
- Bake for 25-30 minutes or until golden and bubbly.
- Once out of the oven, drizzle the remaining warm honey over the top and scatter crushed pistachios on the warm fruit.
Notes
Serve warm with vanilla ice cream or alongside tea/coffee. Avoid using overripe peaches to prevent sogginess.