Peach Galette with Olive Oil Crust

Make the pastry crust

Start the crust by whisking the all-purpose flour, whole wheat flour, and salt together in a medium bowl.
1.25 cups All purpose flour, ¼ cups Whole wheat flour, ½ tsp Salt
Add the olive oil and stir with a fork until the mixture looks like wet sand, about 1 minute.
⅓ cup Extra virgin olive oil
Add the ice water a little at a time, stirring gently with a spatula, until the dough just comes together and you can press it into a ball.
¼ cup Water

If you squeeze a handful of dough and it just barely holds together, add another teaspoon of ice water. If it holds together but cracks deeply when you roll it, it’s usually still a touch too dry.

Fold in the chopped rosemary during the last few stirs.
1 tbsp Rosemary
Flatten the dough into a disc, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes.

This resting time helps the dough relax so it rolls out easier and holds its shape once baked.

Make the peach filling

Preheat oven to 400 degrees Fahrenheit.
While the dough chills, in a large bowl, gently toss the sliced peaches with the granulated sugar, cornstarch, lemon juice, lemon zest, chopped thyme, salt, and black pepper. Let the peaches sit at room temperature for about 15 minutes so they release some of their juice and the flavors have time to blend.
4 cups Peaches, ⅓ cup Granulated sugar, 2 tbsp Corn starch, 1 tbsp Lemon juice, 1 tsp Lemon zest, 1 tbsp Thyme, ¼ tsp Salt, ⅛ tsp Black pepper
Remove the chilled dough from the fridge and roll it out on a lightly floured surface into a rough circle about 12 inches across. Transfer the dough to the prepared baking sheet.
Using a slotted spoon, scoop the peach filling into the center of the dough, leaving a 2 inch border all the way around. Leave any excess liquid behind in the bowl so the crust doesn’t get soggy.
Gently fold the edges of the dough up and over the peaches, pleating it as you go every couple of inches to seal in the fruit while leaving the center open. Be sure to seal any cracks around the edge of the dough to contain the peach juice as it cooks.
Brush the folded edges of the dough with the beaten egg, making sure to fully cover every exposed part of it. Sprinkle the crust with the turbinado sugar and sprinkle any excess sugar directly over the peaches. Scatter the chopped pistachios over the peaches.
1 large Egg, 1 tbsp Turbinado sugar, 2 tbsp Pistachios
Bake for 35 to 40 minutes, until the crust is deep golden brown and the peach filling is bubbling in the center.
Let the crostata cool on the baking sheet for at least 15 minutes before slicing so the filling has time to set. Drizzle with honey right before serving, if using.
Honey for drizzling

Peach Galette with Olive Oil Crust

Equipment

Ingredients

For the Galette Pastry Crust

For the Peach Galette Filling

For the Galette Topping

Instructions

Make the pastry crust

Make the peach filling

Notes

Nutrition