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Smoked Peach Galette with pistachios, marzipan, and honeycomb

  • Author: Kelly Cahoon

Description

GUYS, I’m serious, this dish is perfection.

Scale

Ingredients

  • 2 C all purpose flour
  • 1t Vanilla Bean Salt
  • 1T Granulated Sugar 
  • 1 C Butter flavored Shortening
  • ½ C Ice Water 
  • 2T + 2T Pistachio, crushed
  • 1T Turbinado Sugar 
  • 1 Egg, beaten 
  • ⅓ C Marzipan, room temp

For Filling 

  • 4 Large peaches, sliced (skin on) 
  • ¼ C Honey 
  • 2 T Flour
  • Lemon Zest from ½ Lemon 
  • 1 t fresh ginger, zested 
  • 1 ½ T cornstarch
  • ½ T Vanilla bean paste 
  • ½ C Fresh Honeycomb

Instructions

  1. Preheat the smoker to 375F. 
  2. In a large bowl mix the flour, vanilla bean salt, 2T pistachios and granulated sugar. 
  3. Use a pastry cutter to cut the shortening into the flour mixture. The dough will look crumbled and flakey, but shouldn’t come together. 
  4. Slowly add the ice water while stirring with a metal fork until the dough just comes together in a ball. Set aside. 
  5. In a separate large bowl, stir together the ¼ C Honey, 2 T Flour, Lemon Zest, Ginger, Corn Starch, and Vanilla bean paste. Set aside to allow flavors to combine. 
  6. Flour a clean surface and rolling pin and roll the dough to ¼ in thickness round. 
  7. Place the dough on a sheet pan lined with oversized pieces of parchment paper. (The dough will hang over the sides.) Set aside. 
  8. On the same surface, roll out the marzipan as thin as you can. Rip into ½ in pieces and line the Galette dough, leaving a 2 in border. The dough should be covered in a single layer of marzipan. 
  9. After slicing, add the peach slices to the vanilla-honey mixture and fold with a rubber spatula until the peaches are coated. 
  10. Starting from the outside, layer the peach slices on top of the marzipan making sure that they’re all facing the same direction and overlapping the next next row on top of the previous row until all the peaches are gone. 
  11. Use a paring knife to cut 1 ¾ in  slits into every 4-5 inches of the border crust. Fold each section over the one next to so it tops the peaches and creates a decent sized border. Cover crust in egg wash and sprinkle with Turbinado sugar and pistachios. 
  12. Place in the smoker and cook until browned and cooked through, about 30 minutes. 
  13. Remove from Smoker and top with pieces of honeycomb.

Find it online: https://chefkellycahoon.com/smoked-peach-galette-with-pistachios-marzipan-and-honeycomb/