Please meet the summer galette that celebrates all the colors of the stone fruit rainbow!
Peaches, plums, cherries, apricots, nectarines, and more are invited to this colorful, rustic and very easy-to-make stone fruit galette!
The Galette. Culinarily it’s an open-faced pie. Personality wise, it’s like pie’s wayyyyyy more chillax and carefree cuz. Same dough. Wrapped around any sweet or savory filling.
Here we’re wrapping the buttery and flakey pastry dough around the very best of the season’s sweet and juicy stone fruit bounty.
Pro-Secret: can even use store bought dough for an even easier + quicker prep!
Why this Recipe Works
- Rustic! Pastry dough, with minimal shaping, is wrapped around fresh fruit, rustic-as-can-be-style! It’s pie’s easier, more laid back and chill cousin, requiring none of the same precision to make!
- The dough! Quickly and easily comes together in a food processor or use store bought for even quicker prep.
- All the colors! It’s the galette that celebrates all the colors of the stone fruit rainbow!
- Versatile! Recipe works just as well with a variety of stone fruits as it does with a single kind or use it as a galette template and swap the filling out entirely!
There’s a whole wide stone fruit world out there! New varieties appear every year at the farmers market; ranging in size, color and flavor.
Size: From small fleshy lychees to adorable little cherry plums to giant heavenly white nectarines and enormous Keitt mangoes.
Color: From deep purple plums to orange apricots to yellow, white, red and pink peaches and more!
Flavor: From very sour and bitter green plums to tart damson plums to super sweet yellow peaches and red Bing cherries.
Even within 1 type of fruit, such as peaches, there’s a whole range of size, color and flavor!
Our buttery and flaky pie-like pastry dough is an equal stone fruit opportunity dessert!
How to Make this Galette
- Make dough in food processor or use store bought. If making dough from scratch, let chill. If using store bought, let thaw out.
- Slice stone fruit and toss with sugar, salt, lemon juice & zest, vanilla (optional), 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 egg wash (or use the egg wash substitutes below).
- 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.
Please enjoy these in-process shots for easy cooking!
pile fruit on dough sprinkle with sugar & brush edges with egg wash bake and done!
Use any stone fruit that looks good to you, or combine two or three types—say, a mix of plums, or peaches and nectarines, or apricots and cherries. As long as the total weight is 2 lb., you’re good to go!
Notes & Variations
What is a Galette?
The term galette originated is France and comes from the French word galet.
Italian cooks use the term crostata instead.
It’s essentially pastry dough wrapped over a (sweet or savory) filling,
Think an open-faced, free-form, pie like pastry.
Variations
Flour: Part of the all-purpose flour can be swapped for 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: Can be swapped by coconut oil, vegetable shortening, lard or olive oil.
Egg: Can be swapped for 2-4 tablespoons of ice cold water in crust. Drizzle 1 tablespoon at a time until a dough ball is formed.
Sugar: from white granulated sugar to dark brown, any type of sugar or a combination of kinds can be used. If avoiding sugar, honey, maple syrup or date syrup can be swapped in.
Pro-tip: use both white and brown sugar! Our preference is for mostly white with a bit of brown in the filling and brown sugar for sprinkling on the edges of the galette crust.
Lemon Zest: Any type of citrus zest can be swapped in (lime, orange, etc.) or omit all together.
Vanilla: Can be omitted al together. Ground spices such as cinnamon or minced candied ginger can be swapped in for the vanilla or added to it.
Cornstarch: Can be swapped for flour, arrowroot, potato starch, tapioca flour or rice flour.
Stone Fruit: Any fresh colorful fruits can be swapped for stone fruits are added to them! Tart fruits need more sugar that sweet fruit. And juicier fruit needs more cornstarch than drier fruit.
As long as you’re using the season’s best fresh fruit bounty there’s really no way to go wrong! The riper the fruit, the better!
Pro-Tip: If a fruit taste good on its own, it can only taste better when baked inside a buttery dough.
Avoiding 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.
Other tips and tricks to prevent a soggy crust include brushing the bottom of the galette crust with egg whites, dusting it with flour, a layer of crushed cookies or cake crumbs, or spreading a thin layer of jam on the dough before piling the fruit on.
We don’t want a soggy galette crust. But a rainbow stone fruit galette with a soggy crust is much better than none at all!
Secret Trick for Rolling Dough Out
The secret is: there’s no need to roll the galette dough out in 1 whole piece then try to transfer it to a tart pan/baking tray. Especially in the summer months, the dough can get so warm, sticky and hard to work with so fast.
Trick: Place parchment paper on a tart pan or baking tray. Assemble the galette dough directly on there, piece by piece, pinching the different pieces together with your fingers until they stick and galette crust has been formed then put the crust back in the fridge to chill. No one will ever know if 1 perfect piece of pastry dough wasn’t rolled out.
Don’t worry about even-ness or perfection when assembling. Rather embrace galettes inner chill and rusticity!
Let’s celebrate summer with all the rainbow stone fruit all the time! Both sweet and savory style! For some savory stone fruit recipes, check out Stone Fruit & Burrata salad.
It’s the rainbow fruit galette you didn’t even know you were missing! And for a rainbow berry version, check out this mixed berry galette.
Cheers to fresh local produce from the farmers market and the rad folks that grow it!
Cooks Tips
- 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! It can be left in fridge up to 2 days or in freezer up to 1 month.
- If the dough get too sticky and hard to work with, just pop tit back in the fridge or freezer to chill for a few minutes then keep going.
- When using different varieties of stone fruits, remember tart fruits needs more sugar that sweet fruit; and juicier fruit needs more cornstarch than drier fruit.
- Embrace galettes inner rusticity and chill ~ there’s no need to worry about any sort of perfection when assembling.
For more seasonally colorful and very rainbow galettes, check out this Berry Galette, Apple Galette and Tomato Galette.
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with @DanielaGerson. You can also follow me on Instagram, Facebook, and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let's make waves in the kitchen!
Stone Fruit Galette
Ingredients
For the Dough
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour plus more for surface
- 8 tablespoons chilled unsalted butter cut into pieces
- 1 large egg beaten to blend
For the Stone Fruit Filling
- 1.5-2 pounds of stone fruit peaches, plums, nectarines, cherries, pluots, apricots or other varieties sliced ½ inch wedges 1/4- to 1/2-inch-thick slices
- 2 tsp cornstarch
- 1/3-1/2 cup of sugar plus 1-2 tablespoons for sprinkling (exact amount depends on sweetness of fruit using)
- xest & Juice of 1-2 lemons about 1 tsp of lemon zest & 1 tbsp of lemon juice
- 1 teaspoon of vanilla extract
- Pinch of salt
- 2 tablespoons of butter divided
Instructions
- To make the galette dough: pulse the flour, sugar and salt together in a food processor fitted with the blade attachment until combined. Add the butter and pulse until the mixture resembles coarse crumbs. Drizzle egg and pulse until a ball just begins to come together.
- Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.
- Once chilled, remove the dough on a lightly floured surface. Cover a baking sheet/tray/dish with parchment paper. Either roll the entire dough out and transfer onto the parchment paper or roll out sections at a time and build the galette crust directly on the parchment paper, using your hands to pinch the pieces together. Chill back in the fridge while you prepare the berry filling.
- Preheat oven to 400 F degrees. Toss stone fruit slices with sugar, cornstarch, lemon juice and zest, vanilla, and salt. Arrange the slices on the dough and fold the sides of the dough over.
- Melt 1 tablespoon of the butter and brush the sides of the dough with it. Cube the other tablespoon of butter and scatter over the fruit filling. Sprinkle all with sugar.
- Bake galette until the fruit is soft and cooked through, the fruit juices are bubbling, and the crust is a deep golden-brown, 40-50min.
Notes
- 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! It can be left in fridge up to 2 days or in freezer up to 1 month.
- If the dough get too sticky and hard to work with, just pop tit back in the fridge or freezer to chill for a few minutes then keep going.
- When using different varieties of stone fruits, remember tart fruits needs more sugar that sweet fruit; and juicier fruit needs more cornstarch than drier fruit.
- Embrace galettes inner rusticity and chill ~ there’s no need to worry about any sort of perfection when assembling.
What a divine recipe, colorful and refreshing fior the por the perfect summer desert.
I made it and got the best compliments.
Thanks chefdanielagerson gerson for the recipe 🙏🙏🙏🙏🙏🥰
Absolute pleasure Jacqueline!!! I love making rainbows out of the seasons best produce! It's so amazing how stone fruit comes in every single color of the rainbow :). So stoked to hear ya like it it!
This is really beautiful! What a way to enjoy and celebrate all the gorgeous fruits that are currently in season!
Yesssss exactly Eva! I'm all about celebrating the gorgeous fruits in season and that's exactly what this galette does :)!
Yummm, I love making any dessert with fruits in it, and this stone fruit galette includes so many of my favourite fruits! It looks so colourful and flavoursome. This is perfect for a summer dessert and I know my family will love it! Thank you for sharing this recipe.
Absolute pleasure Ramona! I think your fam will love it too! I can't get over all the colors of stone fruit that's in season! There's constantly new varieties at the farmers markets too! Would love to see how yours comes out :).
This is such a beautiful dessert! I love stone fruits in baked goods, but your presentation takes it to a whole new level of tastiness.
You are too kind Sara! Really appreciate the sweet words on the presentation ~ thank ya so much :)!
Such a beautiful tart! I love stone fruit and galettes, and the way you used different colored plums is perfect. I'm making this recipe asap, thanks for sharing.
Absolut pleasure Paula! I love playing around with different colors of fruit! So excited for you to make it too :)!
Love everything in this recipe. The colors, the presentation, the execution. Well done! Definitely an eye stopper.
Thank ya so much Sylvia! So honored and flattered by your super sweet feedback! Really appreciate you calling my galette an eye stopper :-):):)!
Seeing this makes me hungry and I am so excited to make this recipe for everyone, so delicious!
So super stoked to hear that Amy! Thank ya so much and cant wait for you to make it :)!
My mouth is literally watering. My family would love this Stone fruit galette!
Thanks so much Maggie! Super stoked to hear that! I def think your fam would love it too :).
This galette is GORGEOUS!! This is seriously the epitome of making the most of the treasures you can find at the farmers market. Your color strategy is perfection - and your photos are totally compelling me to finally make a galette this summer. Love it!
Wowie I really appreciate the super sweet feedback Sara ~ you comment just made my day :)! How amazing is it that stone fruit comes in every single color of the rainbow :)? Thank ya so much for the kind words :)!
I adore seasonal galettes and yours sounds fabulous plus it is gorgeous . This is a wonderful way to use those luscious stone fruits that are plentiful this time of year.
Yes exactly!!! So many stone fruit varieties at the this time of year! The farmers markets are filled with new varieties in all the colors! Thanks for the sweet feedback Debbie :).
I LOVE galettes, they are my favorite thing to make year around. Your beautiful stone fruit galette is on my list to make asap. I absolutely adore it.
You are too kind Jenny! I've been gullet-ing pretty hard all summer long! I love how rustic and impossible to mess up they are! Def stoked to hear you're gonna make it - cant wait to hear about it :).
OMG this is so mouthwatering! Look at that gorgeous fruit. I just want to take a few slices right now!
You are too kind Sam! Really appreciate the sweet feedback! Thank ya so very much :). So delicious and really easy to make too :)!