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Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Place pistachios in a food processor and process until finely chopped. Add the caster sugar, butter and vanilla. Process until combined. Transfer to a bowl. Add the flour and use your fingertips to combine. Reserve 2 tsp of the egg. Add the remaining egg to the pistachio mixture and stir to combine.
Step 2
Place the pastry on lined tray. Use a small sharp knife to score a 2cm border around the edge of the pastry (don’t cut all the way through). Use a fork to prick the pastry all over inside the border.
Step 3
Spread pistachio mixture onto the pastry inside the border. Arrange the combined peach or nectarine slices, overlapping slightly, over the pistachio mixture. Brush the pastry border with the reserved egg. Sprinkle the tart with demerara sugar.
Step 4
Bake for 20 mins or until the pastry is crisp and golden brown. Drizzle with honey and sprinkle with thyme sprigs.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute nectarines for peaches.
1 Coles Australian Free Range Egg, lightly whisked
1 sheet frozen puff pastry, just thawed
2 white peaches, stoned, thinly sliced
2 yellow peaches, stoned, thinly sliced
3 tsp demerara sugar
Honey, to serve
Thyme sprigs, to serve
Description
Make the most of the fresh produce this summer and create this gorgeous stone fruit galette. It tastes as good as it looks.
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Place pistachios in a food processor and process until finely chopped. Add the caster sugar, butter and vanilla. Process until combined. Transfer to a bowl. Add the flour and use your fingertips to combine. Reserve 2 tsp of the egg. Add the remaining egg to the pistachio mixture and stir to combine.
Step 2
Place the pastry on lined tray. Use a small sharp knife to score a 2cm border around the edge of the pastry (don’t cut all the way through). Use a fork to prick the pastry all over inside the border.
Step 3
Spread pistachio mixture onto the pastry inside the border. Arrange the combined peach or nectarine slices, overlapping slightly, over the pistachio mixture. Brush the pastry border with the reserved egg. Sprinkle the tart with demerara sugar.
Step 4
Bake for 20 mins or until the pastry is crisp and golden brown. Drizzle with honey and sprinkle with thyme sprigs.
