Peach Pistachio Galette

Ingredients

1-3/4 cup All-purpose Flour


1/3 cup Granulated Sugar

1/4 cup Coarse Cornmeal


1/4 teaspoon Salt

1/2 cup Cold Butter, Cut Into Small Pieces


1/3 cup Buttermilk

2 To 3 Large Ripe Peaches, Thinly Sliced

1/4 cup Chopped Pistachios, Shelled

2 Tablespoons Honey

1 Egg, Beaten, For Brushing Galette Dough

 Vanilla Ice Cream, For Serving (optional)

Preparation

To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes before rolling out.

Center a rack in the oven and preheat to 350ºF. Remove galette dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14- to 15-inch wide circle. Place the dough with parchment paper on a baking sheet. 

Arrange peach slices on top of the dough, leaving a 2-inch border. Sprinkle chopped pistachios over peaches. Fold dough border over peaches, overlapping where necessary and pressing gently to adhere the folds. Drizzle peaches with honey. Using a pastry brush, lightly brush the edge of the dough with the beaten egg. 

Place galette on a large baking sheet, with the parchment paper. Bake galette for 45 minutes, or until crust is golden brown. Transfer baking sheet to a wire rack and let galette cool to room temperature before slicing. Slice and top with vanilla ice cream, if desired.