Peach and orange blossom pastilla

Huile d'olive de Provence PDO
Intense flavour
Pastilla pêche – fleur d’oranger
Photo credit: Céline de Cérou
A PDO
Preparation
20 min
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Dessert Vegetarian Summer

Ingredients

A PDO
For 4 personnes
  • 4 peaches
  • 8 brick pastry sheets
  • 1 lime
  • 1 c. à soupe orange blossom water
  • 50 g pistachios or almonds
  • 2 c. à soupe Provençal olive oil PDO
  • Icing sugar

Tip

Choose an PDO olive oil from Provence (intense flavour) for its herbaceous aromas and notes of raw artichoke, sometimes complemented by hints of banana, hazelnut, fresh almond or tomato leaf. Or choose an olive oil from Aix-en-Provence PDO, or an olive oil from Haute-Provence PDO...

Instructions

  • Preheat the oven to 180°C.
  • Wash and dry the peaches, peel them, cut them in half, then slice them into 2–3 mm thick slices. Pour in the lime juice and orange blossom water and mix together.
  • Roughly chop two-thirds of the pistachios (or almonds) and finely chop the remaining third.
  • Brush the sheets of filo pastry with oil, then place one sheet, folded in half, into each of the four tartlet tins.
  • Add the fish pieces and the roughly chopped pistachios. Cover each one with a sheet of filo pastry.
  • Fold the edges of the leaves over and bake in a preheated oven at 200°C for about 20 minutes. The leaves should be golden brown.
  • Remove the pastillas from the moulds. Sprinkle them with icing sugar and finely chopped pistachios.

  • Optional: serve with a scoop of vanilla, pistachio or nougat ice cream.

Tip

Choose an PDO olive oil from Provence (intense flavour) for its herbaceous aromas and notes of raw artichoke, sometimes complemented by hints of banana, hazelnut, fresh almond or tomato leaf. Or choose an olive oil from Aix-en-Provence PDO, or an olive oil from Haute-Provence PDO...
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.

If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.

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