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Recipe

Peach and pistachio galette

Oct 29, 2012 1:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Peach and pistachio galette
  • 1 sheet puff pastry
  • 1/2 cup apricot jam
  • 825 gram can peach halves, drained, chopped
  • 2 tablespoon shelled pistachios, chopped
  • 1 tablespoon currants
  • 40 gram white chocolate, melted

Method

Peach and pistachio galette
  • 1
    Preheat oven to 220°C. Line oven tray with baking paper. Cut 24cm round from pastry. Place on prepared tray. Brush with 3/4 of the jam.
  • 2
    Arrange peach halves over pastry, leaving a 4cm border. Fold 2cm of pastry edge up and around filling. Sprinkle peaches with pistachios and currants. Brush upturned edge of pastry with remaining jam.
  • 3
    Bake for 20-25 minutes until puffed and golden. Drizzle galette with chocolate. Cut into wedges to serve.

Notes

Drain peaches on paper towel for at least 10 minutes before arranging on pastry. This galette can be served with cream or ice-cream.

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