Hamdi Saidani This rustic, golden Pioneer Woman peach pistachio galette is made with a homemade cornmeal-buttermilk dough, thinly sliced fresh peaches, chopped pistachios, and a drizzle of honey. It takes about an hour and fifteen minutes to prep including chill time, and 45 minutes to bake.
The cornmeal in the dough is what sets this apart from a regular galette. It adds a subtle grit and nuttiness to the crust that pairs naturally with the peaches and pistachios. You pulse the dry ingredients and cold butter in a food processor until it looks like coarse meal, then stream in the buttermilk until the dough forms a ball. That buttermilk gives the crust a slight tang and makes it more tender than a straight butter-and-water dough.
Chill the dough for at least 45 minutes before rolling. Cold dough holds its shape when you fold the edges over the fruit, and the butter stays in solid pieces that create flaky layers in the oven. If the dough feels sticky or soft when you start rolling, put it back in the fridge for another 15 minutes. Leave a solid 2-inch border when you arrange the peach slices so you have enough dough to fold up and over the fruit.
Pioneer Woman Peach Pistachio Galette
Description
This Pioneer Woman peach pistachio galette wraps thinly sliced peaches and chopped pistachios in a rustic cornmeal-buttermilk crust, drizzled with honey and baked until golden.
Ingredients
Instructions
- Combine the flour, sugar, cornmeal, and salt in a food processor. Pulse 2 to 3 times to mix.
- Add the cold butter pieces and pulse 4 to 5 times until the mixture resembles coarse meal.
- With the processor running, slowly pour in the buttermilk until the dough forms a ball. Remove, press any loose pieces into the ball, and wrap in plastic wrap. Refrigerate for at least 45 minutes.
- Preheat the oven to 350°F. Place the chilled dough on a sheet of parchment paper and roll out from the center into a 14- to 15-inch circle.
- Transfer the dough on the parchment to a baking sheet. Arrange the peach slices over the dough, leaving a 2-inch border all around.
- Sprinkle the chopped pistachios over the peaches. Fold the dough border up and over the edges of the fruit, overlapping where needed and pressing gently to hold the folds.
- Drizzle the honey over the exposed peaches. Brush the folded dough edges with the beaten egg.
- Bake for 45 minutes, or until the crust is golden brown.
- Transfer to a wire rack and let cool to room temperature before slicing. Serve with vanilla ice cream if desired.
FAQs
What do I serve it with?
A scoop of vanilla ice cream as the crust is still slightly warm. For a dessert table, the Peach Ice Cream alongside gives guests a way to go full peach in two different formats. The Peach Crumble next to it offers a casual, spoonable option against this more elegant, sliceable galette.
Can I make the dough ahead of time?
Up to 3 days in the fridge or a full month in the freezer. Thaw frozen dough in the fridge overnight before rolling. Making the dough a day ahead actually makes it easier to handle since it firms up and rolls out more evenly than freshly made dough.
Why does the crust use cornmeal?
It adds a subtle crunch and nutty flavor that you don’t get from a plain flour crust. The texture also holds up better under juicy fruit because the coarser grain absorbs moisture without turning soggy the way fine flour can.
Do the peaches need to be peeled?
Not for a galette. The skins soften during baking and add a rosy color to the edges of each slice. If you prefer a smoother bite, peel them with a paring knife after slicing. They’re too soft for a vegetable peeler.
Why did my galette leak juice everywhere?
The border wasn’t wide enough or the folds weren’t pressed together firmly. A full 2-inch border gives you enough dough to create a solid wall around the fruit. Press each overlapping fold gently but firmly so there are no gaps where juice can escape during baking.
