Peach, Pistachio Frangipane and Thyme Galette

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INGREDIENTS
 

For the Pastry

500g plain flour , plus extra for dusting

100g icing sugar , sifted

250g good-quality unsalted butter , cubed and chilled 

zest of one orange

2 eggs , beaten

 

For the Frangipane Filling

150g pistachios 

100g caster sugar

100g unsalted butter, soft

2 egg whites

1 teaspoon vanilla paste

2 tablespoons flour

zest of one lemon

tablespoon of Amaretto or Frangelico (optional)

 

For the Peach Topping

8 ripe peaches

2 tablespoons almond meal

10 sprigs of thyme

50g pistachios, chopped roughly

1 egg, beaten as egg wash

METHOD
 

  1. Firstly, get started on the pastry. This can be done well in advance and left to rest in the fridge. In a food processor, place the flour and icing sugar and blitz to combine. Add in the butter and pulse until the mixture starts to resemble grainy sand. Now add in the orange zest and eggs and continue to pulse until it forms a rough dough. If it’s struggling to come together, add a small splash of milk. Turn out onto a floured surface and bring together with your hands, gently kneading just a few times. Cover in cling film and chill in the fridge for at least half and hour.
  2. To make the frangipane, put the pistachios into a food processor and and process until they form a fine flour (like almond meal). Add in the remaining ingredients and process until a lovely thick paste comes together, around 20 seconds should do it. Transfer to a medium bowl, cover with cling film and rest in the fridge for half an hour. 
  3. Preheat your oven to 200C. Once the filling and pastry have had time to rest, take the pastry from the fridge and roll out into a large circle in-between two sheets of baking paper ( I find this easier than a floured bench as you can then lift the pastry along with the paper straight onto a baking tray). Roll to around 0.5cm in thickness, remove the top layer of baking paper and leave the bottom one remaining. Leaving a 5cm border around the edge, scatter with the almond meal. Gently spread the frangipane over the top of the almond meal in a even layer. Cut each peach into six wedges and arrange on top of the frangipane, gently pressing down slightly into the pistachio mix. Fold the edges of the galette over to encase the peaches then lightly brush the crust with egg wash. Sprinkle over the egg wash with the chopped pistachios and top the whole tart with sprigs of thyme. Slide onto a baking tray by holding the edges of the baking paper.
  4. Place the galette in the preheated oven and immediately reduce the heat to 170C. Bake for 50-60 minutes, rotating at least once. Leave to cool slightly before serving with mascarpone or double cream. 
Sian Redgrave