Preheat oven to 350°F. Place the pecans on a rimmed baking sheet and roast for 10 to 12 minutes or until fragrant and lightly toasted.

Cool slightly and transfer to a dairy food processor. Pulse the pecans until they are crumbly.

Add the flour, sugar, and salt and pulse once or twice to incorporate. Add the butter and pulse until the mixture resembles coarse meal, with little pea-sized pieces remaining. Do not over-pulse. Transfer the dough to a large bowl and add the water, one tablespoon at a time, until the mixture just comes together.

Roll the dough out into a disc about 6 inches in diameter and chill in the refrigerator for at least 1 hour and up to 2 days.

To prepare the filling, mix the strawberries, peach slices, sugar, cornstarch, and lemon juice in a mixing bowl.

Preheat oven to 400°F. Line a baking sheet with Gefen Parchment Paper.

Remove the dough from the fridge and roll out to a 12-inch disc. Place the dough on the prepared baking sheet.

Brush the egg wash over the border, sprinkle with turbinado sugar, and bake at 400°F for 45 minutes, raising the heat to 450°F for the last five minutes, or until the crust turns golden and the filling bubbles.

Remove from oven and allow to cool for 15 to 20 minutes.

Serve warm, topped with whipped cream or vanilla ice cream and sprinkled with chopped pistachios.

Gently squeeze as much moisture out of the fruit as possible. Arrange the mixture in the center, leaving a 2-inch border all around. Gently fold the pastry over the fruit in pleats. (Don’t worry about imperfections; they add to the rustic look of the galette.)