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Stone fruit galette recipe
Stone fruit galette recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Quick and stunning fruity galette, impossible to resist, ready in 40 minutes.
Ingredients:
  • 70g pistachio
  • 55g caster sugar
  • 30g butter, chopped
  • 1 tsp vanilla bean paste
  • 40.00 ml plain flour
  • 1 Free Range Egg, lightly whisked
  • 1 sheet frozen puff pastry, just thawed
  • 2 white peaches or nectarines, stoned, thinly sliced
  • 2 yellow peaches or nectarines, stoned, thinly sliced
  • 12.90 gm demerara sugar
  • Honey, to serve
  • Thyme sprigs, to serve
Instructions:
  • - Preheat the oven to 200°C and line a large baking tray with baking paper. - In a food processor, finely chop the pistachios. Then add caster sugar, butter, and vanilla, and process until combined. Transfer to a bowl. - Reserve 2 tsp of the egg. Add the remaining egg to the pistachio mixture and stir to combine after adding the flour.
  • 1. Lay the pastry on a lined tray. Using a small sharp knife, gently score a 2cm border around the edge of the pastry without cutting all the way through. Then, use a fork to prick the pastry inside the border.
  • Spread the pistachio mixture evenly on the pastry, staying within the border. Layer the peach or nectarine slices on top, overlapping them slightly. Brush the pastry border with the reserved egg, then sprinkle the tart with demerara sugar.
  • Bake for 20 minutes until the pastry is beautifully crisp and golden brown. Finish by drizzling with a touch of honey and sprinkling with fresh thyme sprigs. Enjoy!

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