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Recipe Instructions

Preheat oven to 200°C. Line a large baking tray with baking paper. Place pistachios in a food processor and process until finely chopped. Add the caster sugar, butter and vanilla. Process until combined. Transfer to a bowl. Add the flour and use your fingertips to combine. Reserve 2 tsp of the egg. Add the remaining egg to the pistachio mixture and stir to combine.

Place the pastry on lined tray. Use a small sharp knife to score a 2cm border around edge of the pastry (donu2019t cut all the way through). Use a fork to prick the pastry all over inside the border.

Spread pistachio mixture onto pastry inside the border. Arrange the combined peach or nectarine slices, overlapping slightly, over the pistachio mixture. Brush the pastry border with the reserved egg. Sprinkle the tart with demerara sugar.

Bake for 20 mins or until the pastry is crisp and golden brown. Drizzle with honey and sprinkle with thyme sprigs.

Recipe Ingredient

70g pistachio

55g caster sugar

30g butter, chopped

1 tsp vanilla bean paste

40.00 ml plain flour

1 Free Range Egg, lightly whisked

1 sheet frozen puff pastry, just thawed

2 white peaches or nectarines, stoned, thinly sliced

2 yellow peaches or nectarines, stoned, thinly sliced

12.90 gm demerara sugar

Honey, to serve

Thyme sprigs, to serve

Cook Time


Prep Time


Total Time



80.51 calories

17.7 grams fat

6.9 grams saturated fat

39.7 grams carbohydrates

20.1 grams sugar

6.6 grams protein

38 milligrams cholesterol

130.7 milligrams sodium


Recipe Category



Egg, egg allergy, gluten allergy, honey, lactose allergy, milk allergy, nuts, peach, peanut allergy, sesame allergy, soy allergy, tree nut allergy, wheat allergy, christmas, party food, brunch, summer, sweet, easy baking, easy desserts, simple, picnic, homemade, bake


Ready in just 40 minutes, this easy and impressive galette showcases fresh seasonal fruits. A dessert no one will be able to resist!

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