Embrace Imperfection with Peach and Pistachio Galette
by Adrianna Adarme on Sep 12, 2013
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I feel like the galettes have become as ubiquitous as the cupcake; they've been everywhere this summer. I'm pretty sure their identity as the "lazy, easy pie" is what makes them so appealing to the masses. No transferring of dough, no crimping, no perfection needed. Galettes embrace the flaws and imperfection all of us need sometimes.
Since late summer fruit tends to be on the juicier side, a bed of pistachio crumbles keeps this galette crust from getting soggy.
Crushed pistachios are tosses with sugar, coffee grounds, and a few fall spices like cinnamon and ground ginger. Coffee may seem like an odd addition, but trust me it's so absolutely delicious. The spices, pistachios and coffee work wonderfully with very ripe, fragrant summer fruit. I think peaches might even be at their best right now.
The crust might be my favorite yet. It's an all-butter crust and instead of using all water - I mixed in a few tablespoons of apple cider vinegar. You don't have to do this - you can keep it all water - but I think it adds a tenderness I just love.
This kind of galette can only be made better with a few scoops of vanilla ice cream or a dollop or two of softly whipped cream.
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.