Rustic peach, saffron and cardamom galette with pistachio crust

Cardamom and saffron add a flowery and earthy touch to this classic rustic galette recipe that’s made just a tad more exciting with a nutty pistachio crust. We loved having it as a dessert one day and breakfast the next with a dollop of minty whipped coconut cream.

 Spring naan flatbread

It seems like everyone on my social media channels is freaking out about the end of summer. Other than my close friends and family, most of the people I like to follow on social media are foodies, cooks and health bloggers. That means the end-of-summer sadness manifests as a scramble to cook all the summery produce things before they’re no longer in season.

Since I’m still waiting on summer to arrive in San Francisco, I haven’t given the change of season too much thought. In terms of food, I’m lucky in that I can simply go with the seasons according to what’s available at the farmer’s market each week and get creative with fruits and veggies that are at their peak.

That’s how this peach galette came about. I was thinking of an easy, no-fuss dessert I could make for my neighborhood mama friend who recently emerged from her last round of chemo treatment for breast cancer. A group of us wanted to throw her a little special gathering to celebrate the end of her treatment and support her throughout this long and scary journey. I wish I could’ve cooked her a year’s worth of peach galettes. Luckily she’s getting good news about her cancer.

And of course, since I didn’t want to cook her just any peach galette, I thought about what could make this a little more interesting. With desserts, I’m always trying to incorporate more Indian flavors into traditional recipes that I love. This is because I don’t love Indian desserts much at all (sorry fam). They’re just too sweet most of the time. However, I do love many of the ingredients and spices that flavor them. So, here’s my latest experiment. I think I’m pretty happy with how it turned out.

 Spring naan flatbread


This is a classic galette dough recipe, which requires at least 30 minutes of chilling time for the dough to firm up. So, keep that in mind when you set out to make it. Also, it’s supposed to be rustic, so don’t worry if it’s super crumbly. If making the coconut cream, make sure your can of cream is chilled, otherwise it won’t whip. You also have to keep it chilled until you’re ready to eat it.




For the dough
1-1/2 cups unbleached all-purpose flour
¼ cup raw pistachios
1/2 teaspoon. granulated sugar
1/4 teaspoon kosher salt
9 tablespoons cold unsalted butter, cut into 1/2-inch pieces and chilled
4 to 5 tablespoons ice water

For the filling
1/4 cup honey, warmed
3 tablespoons unbleached all-purpose flour or tapioca flour
1/2 teaspoon ground cardamom
¼ teaspoon Kosher salt
1 tablespoons fresh lemon juice
½ teaspoon vanilla extract
¼ teaspoon saffron
4 to 6 soft peaches, pitted, and cut into 1/4-inch-thick wedges

For the coconut cream
1 14-ounce can coconut cream (or the top cream from a can of full-fat coconut milk), chilled
1/4 cup powdered sugar
4 mint leaves, finely chopped


  1. In a food processor, pulse the pistachios until coarsely ground. Add the flour, salt, and sugar and pulse to combine. Then add the butter and pulse just until a coarse meal forms.
  2. With the motor running on low, gradually stream in the ice water and process until dough comes together. Add more water if it’s still too dry.
  3. Transfer dough to a work surface covered in plastic or sprinkled with a little flour. Form the dough into a ball, then flatten into a disk about 1 inch thick. Wrap in plastic and chill for at least 30 minutes.
  4. After the dough is chilled, heat the oven to 375°F.
  5. In a large bowl, stir together the honey, flour, cardamom, salt, lemon juice, vanilla extract and saffron. Mix well. Add the peaches to the bowl, and toss gently to combine.
  6. Place a sheet of parchment paper on a work surface and dust with flour. Place the dough on the floured parchment and roll it out into a round that’s about 1/8 inch thick. Transfer the pastry with the parchment to a rimmed or rimless baking sheet.
  7. Starting about 1 inch from the edge of the dough, arrange the peach wedges in a single layer in circles, continuing until you get to the center.
  8. Fold the outer edges of the dough over the peaches. Pour any juice leftover in the bowl from the peaches on top.
  9. Transfer to the oven and bake for 45 minutes to 1 hour, or until the crust is golden brown and the filling is bubbling.
  10. Meanwhile, make the coconut cream. In a chilled mixing bowl, add the coconut cream and sugar. With a hand mixer, beat for 30 seconds until creamy. Stir in mint. Refrigerate until ready to use.
  11. Let the galette cool slightly, then cut into wedges to serve with a dollop of the coconut cream.