Galettes are THE summer dessert. Sweet peaches, plums, and nectarines. Tomatoes, zucchini, and mushrooms. Whether it’s savory or sweet, galette season is in full swing. And in my opinion, galettes are so much easier to make than pies because there is less dough to roll out, cut, and shape (after all—a galette is just a rustic pie).
This galette recipe is a fun twist on the classic peach galette, with rose water and pistachio! Scoop some vanilla ice cream to create the perfect summer dessert.
Now, let’s get on to the recipe!
Rose Peach Galette
Ingredients
filling
- 3-4 peaches
- 4 tablespoons honey
- 1/2 tablespoon rose water (i use cortas brand)
- 2 tablespoons brown sugar
- 2 tablespoons flour
- 1 tablespoon corn starch
- 3 tablespoons pistachios, chopped
- pearl sugar (coating)
- 1 egg yolk (egg wash)
- 1-2 tablespoons almond meal (to soak up liquid)
sweet pie crust
- 2 1/2 cups flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 16 tablespoons unsalted butter, cold
- 1 egg, lightly beaten
- 2-4 tablespoons water, cold
Instructions
dough
- Follow instructions to make the sweet pie crust (linked above).
- While the dough chills, make the peach filling.
filling
- Cut the peaches into slices. You can either keep the skin on or peel it (personal preference).
- In a large bowl, mix together honey, rose water, flour, corn starch.
- Add the peaches and mix until everything is incorporated.
assembly
- Preheat oven to 350F.
- After the dough has chilled, remove from the refrigerator.
- Lightly flour a surface and roll out the dough.
- If making mini galettes, section the dough into four pieces. While working on one mini galette, place the other sections of dough in the fridge.
- Roll out the dough into a rough circular shape (10-12 inch). For mini galettes, roll one section of dough out until it is a rough circle shape.
- Sprinkle the galette dough with almond meal (to soak up the liquids) leaving about 2 inches around the border.
- Add the peach filling on top of the almond meal.
- Fold the edges of the galette and pleate them to create a free-form tart.
- Sprinkle the pistachios on top of the peaches.
- Brush an egg wash onto the crust and sprinkle with pearl sugar.
- Place in oven for 20-30 minutes or until golden brown.
