Apricots, plums, peaches, nectarines – whatever summer fruit you’ve got will love being nestled in a flaky pie crust and served up with drippy ice cream in this summery stone fruit galette. This stone fruit galette works just as well with a mix of colorful fruits as it does with a single variety.
The very best of summers sweet and juicy stone fruit bounty on top of a buttery flaky dough for a colorful and rustic galette that’s so easy-to-make!
WHAT IS A GALETTE?
The term galette originated is France and comes from the French word galet. Italian cooks use the term crostata in place of galette. It’s essentially pastry dough wrapped over a filling, which can be sweet or savory. Think an open-faced, free-form, pie like pastry.
HOW TO MAKE THIS STONE FRUIT GALETTE?
In the large bowl, add flour, salt, and butter. Mix until pea-sized pieces form.
Then slowly add 1 tbsp of water at a time and knead it all together briefly, until the mixture forms dough. .
Roll the dough into a small ball, flatten it into a thick, disc-like shape and wrap in some cling film. Place in the fridge for an hour.If using store bought, let thaw out.
Slice stone fruit and toss with sugar, salt, lemon juice & zest, cornstarch and a pinch of salt.
Roll out dough, transfer to a baking sheet or tray and pile fruit on center of dough. (may need to chill dough after rolling out if it heats up too much).
Fold edges over and brush them with cream or milk wash.
Sprinkle all with sugar and bake until the fruit is soft and cooked through, the fruit juices are bubbling, and the crust is a deep golden-brown
VARIATIONS TO THIS STONE FRUIT GALETTE:
- All-Purpose Flour: Swap a part of it with whole wheat or cornmeal. If gluten-free, a mix of almond, tapioca, white rice and/or millet flour or a gluten-free all-purpose flour can be used.
- Butter: Swap in coconut oil, vegetable shortening, lard or olive oil.
- Sugar: Use any kind, from white granulated to dark brown sugar. If avoiding sugar, honey, maple syrup or date syrup can be swapped in.
- Lemon Juice & Zest: Any type of citrus zest can be swapped in (lime, orange, etc.) or omit all together.
- Cornstarch: Swap in flour, arrowroot, potato starch, tapioca flour or rice flour.
- Stone Fruit: Add or swap in any fresh and colorful fruits! Tart fruits need more sugar that sweet fruit. And juicier fruit needs more cornstarch than drier fruit. Any fruit that tastes good on its own will taste that much better baked inside a buttery dough!
TIPS FOR FLAKY STONE FRUIT GALETTE:
- For a flakier and more delicate pastry dough, be sure to start with very cold butter.
- When possible, buy local and organic fruit.
- The galette tastes best straight from the oven, served warm with vanilla ice cream.
- Galette dough needs to chill at least 2 hours in the fridge! Dough will keep in the fridge up to 2 days or in the freezer up to 1 month.
- Pop the galette dough in the fridge or freezer to chill for a few minutes if it gets too soft and becomes hard to work with.
- If using different varieties of stone fruits (or other fruits) remember tart fruits needs more sugar that sweet fruit; and juicier fruit needs more cornstarch than drier fruit.
- Embrace galette inner rusticity and chill, there’s no need to worry about any sort of perfection when assembling.
HOW TO PREVENT A SOGGY GALETTE CRUST?
Unlike pies or tarts, we can’t par-bake the galette crust to prevent the fruit juices from making it soggy. That’s where the cornstarch comes in! Cornstarch acts a thickener to prevent the fruit juices from making the crust soggy while it bakes. Use more cornstarch for very juicy fruit and less for drier fruit.
HOW TO SERVE STONE FRUIT GALETTE?
I like to slice up the galette and serve it warm with a scoop of ice cream on top.
HOW TO STORE THE DOUGH?
The dough can be refrigerated up to 3 days by wrapping it in plastic wrap and it can be frozen for up to 3 months. Allow to thaw overnight in the refrigerator before rolling out and filling.
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Stone Fruit Galette
Ingredients
- 1 cup all purpose flour
- 1/2 cup butter chilled and cubed
- 1/2 tsp salt
- 1/4 cup ice cold water
- 3 nectarines or peaches
- 2 plums
- 2 apricots
- 1/3 cup + 1 tbsp brown sugar divided
- 2 tbsp flour
- 1 tbsp lemon juice
- 1/4 tsp salt
- 2 tbsp heavy cream
Instructions
- In the large bowl, add flour, salt, and butter. Mix until pea-sized pieces form.
- Then slowly add 1 tbsp of water at a time and knead it all together briefly, until the mixture forms dough. .
- Roll the dough into a small ball, flatten it into a thick, disc-like shape and wrap in some cling film. Place in the fridge for an hour.
- Roll the dough on a lightly floured surface into a circle. Trim the edges into an even shape and cut around it. Transfer the dough into a baking tray.
- Heat oven to 375 F. Line baking sheet with baking parchment.
- In a bowl, combine sliced plums, peaches, apricots, 1/3 cup brown sugar, flour, lemon juice and salt.
- Place chilled dough round on parchment lined baking sheet. Place cherry filling onto center of dough, leaving a 2-inch border around the edge. Fold edge up and over filling, overlapping and creating pleats all the way around. Brush dough with cream wash. Sprinkle top of galette (especially the crust) with 1 tablespoon of brown sugar.
- Bake at 375F about 40-50 minutes until crust is golden brown and done on bottom. Transfer to wire rack and cool slightly before slicing.
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