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Rose Peach Galette

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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.