Traeger Baked Peach & Honeycomb Galette – Grilling Gala 2019

When ready to cook, start the Traeger on smoke with the lid open until a fire is established (4-5 minutes). Set the temperature to 375 degrees and preheat, lid closed for 10-15 minutes.

In a large bowl mix the flour, vanilla bean, salt, 2 tbsp pistachios and granulated sugar.

Use a pastry cutter to cut the shortening into the flour mixture. The dough will look crumbled and flakey.

Slowly add the ice water while stirring with a metal fork until the dough just comes together in a ball. Set aside.

In a separate large bowl stir together the 1/4 cup honey, 2 tbsp flour, lemon zest, ginger, corn starch, and vanilla bean paste. Set aside to allow flavors to combine.

Flour a clean surface and rolling pin and roll the dough to 1/4 thick round. Use your hands to even out all the edges. Place the dough on a sheet pan lined with oversized pieces of parchment paper. (The dough will hang over the sides.) Set aside.

On the same surface, roll out the marzipan as thin as you can. Rip into 1/2 inch pieces and line the galette dough, leaving a 2 inch border. The dough should be covered in a single layer of marzipan.

After slicing the peaches, remove the round edge pieces and pat remaining peaches with a paper towel to remove any excess moisture. Very carefully add the peach slices to the vanilla-honey mixture and fold with a rubber spatula until the peaches are coated.

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 row on top of the previous row until all the peaches are gone.

Use a paring knife to cut 1 3/4 inch 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. Pinch all corners and any rips that may have happened to keep liquid from coming out during the cook. Rip or cut off any parchment paper hanging over the edge of the sheet pan.

Brush the crust with beaten egg and sprinkle the remaining 2 Tbsp pistachios and turbinado sugar over egg. Place on the center rack of preheated smoker and cook for 30-35 minutes, until the edges are golden.

Use a butter knife to cut 8-10 super thin slices of fresh honeycomb and dot the galette. Serve warm with vanilla bean cream garnished with more crushed pistachios.

Optional Vanilla Bean cream: Before serving, in a large mixing bowl combine 1/2 cup heavy whipping cream, 1 tsp vanilla bean paste, and 1 Tbsp Traeger simple syrup and whip to stiff peaks.