Maple and Stone Fruit Galette with Maple Candied Pistachios

for the Pastry

• 1½ cups plain all-purpose flour
• 1 tbsp caster sugar
• ½ tsp salt
• ⅔ cup salted butter, cold, in one piece (keep refrigerated until needed)
• 1 tsp apple cider vinegar or white vinegar
• 4 tbsp cold water

for the Filling

• 23 oz thinly sliced peaches or nectarine
• 1 tbsp vanilla extract or vanilla bean paste
• ½ cup caster sugar or raw caster sugar
• 2 tbsp cornflour
• small pinch of salt

for the Assembly

• 2 tbsp pure Canadian maple syrup
• 1 tbsp raw sugar

for the Maple Candied Pistachios

• ⅓ cup whole salted roasted pistachios
• 3 tbsp pure Canadian maple syrup
• pinch of flaky sea salt

for serving

• thick dollop cream, whipped cream, or vanilla ice cream

Pastry

1. In a large mixing bowl, combine the flour, sugar, and salt.
2. Using the coarse side of a box grater, grate the cold butter directly into the flour mixture and toss to coat evenly.
3. Add the vinegar and cold water, stirring with a spoon until the mixture just begins to come together – it will look shaggy.
4. Turn the mixture onto a large sheet of cling film (or beeswax wrap) and press it into a rectangular shape.
5. Fold the top half of the dough over onto itself, rotate 90 degrees, and repeat 6–8 times.
6. Shape into a rough rectangle about 5 cm (2 inches) thick, pressing in any stray pieces. The dough should look rough with visible butter flecks – this ensures flakiness.
7. Wrap tightly and refrigerate for at least 12 hours or overnight to hydrate the flour and develop a tender, flaky pastry.
8. Make ahead: Refrigerate for up to 3 days or freeze for up to 2 weeks.

Assembling & Baking

1. Preheat the oven to 200°C/390°F.
2. Remove the pastry from the fridge just before rolling – it should be as cold as possible.
3. Lightly flour a large sheet of baking paper and roll the pastry into a 30cm (12-inch) circle. It doesn’t need to be perfect. Transfer to a lined baking tray.
4. In a large bowl, combine all the filling ingredients, ensuring the cornflour is fully dispersed. Do this just before assembling to prevent excess liquid.
5. Pile the fruit mixture into the centre of the pastry and spread evenly, leaving a 7-8cm (3-inch) border.
6. Fold the pastry edges over the filling, overlapping slightly to create a rustic “wall.” Press the folds together gently.
7. Brush the pastry with the maple syrup (this replaces an egg wash), then sprinkle with raw sugar for a caramelised crust.
8. Bake for 40 minutes, or until the pastry is golden brown and the fruit is tender with caramelised edges.
9. Cool on the tray for at least 30 minutes before slicing.

Maple Candied Pistachios

1. In a small saucepan, combine the pistachios, maple syrup, and a pinch of flaky sea salt.
2. Simmer for 5-6 minutes, until golden, caramelised, and bubbly.
3. Carefully scoop onto a paper-lined plate or tray and allow to cool completely.
4. Once set and hardened, roughly chop and set aside.
5. Storage: Keep leftovers in an airtight container in the fridge for up to 1 week.

Serving

1. Serve warm, at room temperature, or even cold the next day
2. Top with thick cream, whipped cream, or vanilla ice cream and scatter generously with the maple candied pistachios.