14 Jul Bourbon-Honey Peach Galette with Buttermilk Crust & Pistachios
I feel like have to start off this post with an apology. (Okay, two.)
I apologize that the photos of this galette are so, well, whole. That I didn’t photograph it once it was cut into beautifully perfect slices, warm and seeping sweet, spicy peach syrup atop the most flaky all-butter pie dough in existence. But it couldn’t be done.
As soon as it was cut, slice after slice was quickly snatched up, each on its way into the belly of one of ten my favorite people, the entire thing consumed in a matter of minutes while standing around my kitchen counter, freshly freckled and slightly beer buzzed from an afternoon at the pool. There was no room for fussy food blogger things likes styling and photography.
“Hey y’all can you just do me a favor and stand over here, as close to the window as possible without blocking any of the natural light, and just pretend like you’re reaching for a slice, ever so delicately?”
Yeah, no. Not when pie is involved.
I also apologize to your summer bikini body diet because, wave it buh-bai. This here galette is going to wreck that shit, and be worth every single buttery-crunchy-nutty-peachy-bourbon-spiked-oh-my-gawd bite. Eat a slice while lunging. Eat the whole thing by yourself then run a marathon. I don’t care as long as this galette makes it into your pie hole, one way or another. It needsta’ happen.
Seriously, this might be the best dessert I’ve made all summer. And y’all…I’ve made ice cream. Twice.
The trouble starts with buttermilk pie dough. Supremely flaky, packed with buttery richness and with just a slight depth of flavor and tang from the buttermilk for increased naughtiness.
That Joy the Baker, she’s always getting us into trouble. Yes, it’s hers. And yes, it’s every bit as good as you’d expect it to be.
Then, freshly sliced peaches join the party. And since we’re already in behaving badly, we might as well take those peaches for a little skinny dip in a splash of bourbon and honey. Uh huh, you bad.
Next, spices are added and the whole thing is folded and brushed and baked until golden and bubbling.
But no, no, we’re not done. We’ve got bourbon left. We mix that bourbon with a little more honey and brush it right on top of those sinful, spicy slices because we’ve baked all the fun out and we like a little something extra with our peaches, amiright?
Sprinkle on some pistachios for crunch and color and you’ve got yourself one helluva summer dessert. The End.
Go forth and make pie, my friends.
P.S. I know I just called it pie but can we just take a moment to praise the galette and it’s free-form, rustic, easy-peasy, no pressure, pie-like-but-so-much-lower-maintenance amazing-ness? Lovers of eating pies but haters of baking them rejoice!
A Few Notes About This Recipe:
Pie crust…don’t be scared! This pie crust is sooo easy and forgiving, and comes together beautifully (and without the mess) in a food processor. The most important thing is to keep the ingredients COLD — when in doubt, chill! Chill the dough in a disk for AT LEAST an hour, four+ is preferable, again after rolling if it needs it, and then make sure it spends some quality time in the freezer after assembling and before baking. It can also stay on the same sheet of parchment paper from the disk/chilling phase all the way through baking and cooling.
Don’t skip the almond meal! The purpose of the almond meal is to keep the bottom layer of pie crust from getting soggy during and post-baking. It soaks up all the yummy juices that the peaches give off as they bake, plus adds a delicious nutty flavor — win, win! If you don’t have almond meal you can substitute bread crumbs.
No peaches? This galette would work equally as deliciously with apricots, plum, nectarines, or even mixed berries! Once you have the method down, customize until your heart’s content!
- 1 1/4 cups all-purpose flour
- 1 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold, cut into cubes
- 1/4 cup cold buttermilk plus 1 to 1 1/2 tablespoons more if your dough is dry
- 3 medium peaches, sliced
- 2 tablespoons honey (plus more for less ripe peaches)
- 1 teaspoon bourbon
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 1/4 cup almond meal
- 1 egg beaten with 1 teaspoon water, for egg wash
- 2 tablespoons raw sugar
- 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking
- 2 tablespoons chopped pistachios, for garnish
- In a food processor, combine with flour, salt and sugar and pulse to combine. Scatter the butter cubes over the top of the flour and pulse about 10 times, until slightly mixed but there are still large chunks. Pour in the cold buttermilk and pulse until there are some chunks of butter the size of large peas, some smaller. The dough should be shaggy, and is moist enough if it sticks together when pinched between your fingers.
- Pour dough out onto a floured sheet of parchment paper. Form into a disc then wrap in parchment and plastic wrap and refrigerate for at least an hour, up to overnight.
- In a large bowl, combine the peaches, honey, bourbon, cinnamon, and vanilla. Mix to make sure the peaches are well coated.
- While still on the parchment, roll out the buttermilk pie dough into an approximately 10-inch circle. If the dough has become warm, place back into the refrigerator for 10-15 minutes to re-chill.
- Sprinkle the almond meal over the dough, leaving about 2 inches around the border.
- Arrange the peaches on top of the almond meal, either in a uniform swirl shape or in a more "rustic" fashion.
- Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter.
- While still on the parchment, place the galette onto a baking sheet and place into the freezer for 30 minutes to an hour. This will help the galette maintain its shape during baking.
- Once chilled, preheat the oven to 400F. Remove from the freezr, brush the edges with egg wash and sprinkle liberally with raw sugar.
- Bake the galette for 30-35 minutes or until golden brown and the juices are bubbling. Remove from the oven and let cool for 10 minutes on the baking sheet then transfer to a cooling rack (just lift over the whole sheet of parchment).
- Once mostly cool, brush with the honey + bourbon mixture for a little extra spike and sprinkle with chopped pistachios.
- Serve warm or at room temperature either as is or with whipped cream or ice cream.