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Cherry Pistachio Galette

Saura Kline
Pistachio frangipane galette with fresh cherries
Servings 10

Ingredients
  

Crust

  • 4 oz butter, cold
  • 3-4 Tbsp cold water
  • 1 1/4 cup flour
  • 1 1/2 tsp sugar
  • 1/4 tsp salt

Pistachio Frangipane

  • 2 oz pistachio paste
  • 3 oz butter
  • 2 oz sugar
  • 1 egg
  • 1/4 cup flour
  • 3 cups pitted cherries, fresh

Egg wash

  • 1 egg
  • 1/4 cup water

Instructions
 

  • Preheat oven to 350 degrees F.
  • First, make the pie dough. Put all the ingredients except for the water into a food processor and process. You may need to add the cold water until the dough comes together. Form the dough into a disk and wrap with plastic wrap. Chill for 20 minutes.
  • Next, make the frangipane. Super easy, you’re just going to put all the ingredients into a food processor and blend until its completely smooth. Set aside.
  • Once pie dough has rested, roll out on a lightly floured surface about 10” in diameter.
    Spread the pistachio frangipane over the pastry, leaving an inch around the edge without frangipane. Next, place all your pitted cherries over the frangipane.
  • Fold the top of the pastry over the edge of the cherries.
  • Make your egg wash by whisking the egg and water in a small bowl. Brush the egg wash over the edge of the galette.
  • Chill pastry before baking.
  • Bake for 1 hour.