In a food processor, add the walnuts, pistachios, brown sugar, cinnamon and salt. Pulse until the nuts turn into a meal-like texture. Set aside.

Preheat the oven to 350 degrees F. Line a baking sheet with parchment.

To a medium bowl, add the peaches, brown sugar, flour and a pinch of salt; toss until combined. Set aside.

Roll out the galette until it’s about 14-inch circle and roll it around a rolling pin and unroll it on a baking sheet. Assembling it on the baking sheet makes it way easier—you don’t want to have to transfer that thing all assembled. Add the nut mixture to the center of the pie dough and spread it around into an even 1/4-inch layer, leaving a 3-inch border.

Arrange the peaches in the center of the pie dough on top of the nut mixture. You can pile it on all rustic-like OR you can arrange the slices in a circular motion. Whatever you choose is cool!

Trim any janky edges of the pastry and fold the pastry over the fruit, pleating it as you go. Transfer to the freezer to chill for 10 minutes.

Brush the pastry part with egg wash (this is optional). Transfer to the oven to bake for 40 to 45 minutes, until the crust is golden brown. Drizzle with a little bit of honey and serve with ice cream.