Sweet, juicy peaches, pair with buttery, flakey pastry dough and the best of the seasons stone fruit bounty to create a colorfully rustic galette that literally easier than pie!
Galettes: invented to make amateur bakers feel like pros. And provide all the benefits of pie, from the crust to the tender filling, without any of the fuss.
Think pie’s messier and more laid back and chill cousin. Requiring none of the precision to make, no carefully crimped edges or slit tops. The truly magical quality of a galette is the less perfect it is, the cooler it looks.
It’s the summer galette that celebrates all the colors of the stone fruit rainbow! This dessert is an equal stone fruit opportunity recipe.
Why this Recipe Works
- Easier than Pie. It’s pie’s easier, more laid back and rustic cousin, requiring none of the same precision to make.
- No soggy crust. Cornstarch acts a thickener to prevent the fruit juices from making the crust soggy while it bakes.
- Open faced top. Exposes the stone fruit to the oven’s heat, allowing it to caramelize and concentrate its flavor.
- Rustic! The truly magical quality of galette! Pastry dough, with minimal shaping, is wrapped around fresh fruit, no precision or perfection necessary.
- All the Flavors. Sweet juicy peaches pair with tangy, vibrant rhubarb and chewy caramel-y dates to make a galette bursting with spring flavor.
- 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!
Pro-Secret: you can use store bought dough for an even easier + quicker prep!
Summer is a more-stone-fruits-varieties-the-merrier kinda season.
How to Make this Galette
- Make dough in food processor or use store bought. If making dough from scratch, plan ahead. Galette dough must chill a few hours in the fridge (and up to 24 or stored in the freezer for longer).
- Make galette dough. Place all ingredients in stand mixer or food processor until a ball is formed, wrap in plastic and chill. Can do all by hand as well.
- Prep filling and slice stone fruit. 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). Can place rolled out dough on a tart pie for an even easier assembly.
- Fold up crust over filling to keep it in. Brush crust with egg wash and sprinkle galette with sugar.
- bake until the crust is a deep golden-brown and the fruit is bubbly and cooked through.
Enjoy these in-process shots for easy cooking!
Notes & Variations
What is a Galette?
The term galette originated is France and comes from the French word galette.
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. Essential
What are Stone Fruits?
Stone fruits, also called drupes, refer to fleshy fruits, usually with a single seed. This family includes peaches, nectarines, cashews, plums, apricots, mangoes, olives, lychees and other fleshy fruits.
There’s a whole wide stone fruit world out there! New varieties appear every year at the farmers markets, 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: Different varieties of stone fruits range on the sweet-tart From very sour and bitter green plums to tart damson plums to super sweet yellow peaches and red Bing cherries.
Ingredients & Variations
Stone Fruit: Use any variety or a combination of stone fruit. When possible, buy local and organic fruit.
When using different varieties of stone fruits, keep in mind that they range on the sweet-tart and juiciness spectrum; adjust sugar and cornstarch accordingly.
Flour: Swap in whole wheat or cornmeal flour. If gluten-free, use a mix of almond, tapioca, white rice, millet flour and/or another gluten-free all-purpose flour variety.
Butter: Can be swapped by coconut oil, vegetable shortening, lard or olive oil.
Egg: Swap in 2-4 tablespoons of ice-cold water in crust. Add 1 tbsp at a time until a balls forms.
Sugar: Swap in any type of sugar.
If avoiding sugar, swap in honey, maple syrup or date syrup.
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: Swap in or add other spices such as cinnamon and minced candied ginger.
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.
Hack 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!
More Seasonal Stone Fruit & Galette Recipes
Cooks Tips
- When possible, buy local and organic fruit.
- For a flakier and more delicate pastry dough, start with very cold butter.
- When using different varieties of stone fruits, keep in mind that they range on the sweet-tart and juiciness spectrum; adjust sugar and cornstarch accordingly.
- Dough must chill in the fridge at least 2 hours and up to 2 days, and will keep up to a month in the freezer.
- If the dough gets too sticky and hard to work with, pop tit back in the fridge/freezer and chill for a few minutes then keep going.
- Embrace galettes inner chill on don’t worry about perfection when assembling.
- The galette tastes best straight from the oven, served warm with vanilla ice cream.
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and share it on Instagram with the tag @DanielaGerson! You can also follow me on Facebook, Instagram 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
- When possible, buy local and organic fruit.
- For a flakier and more delicate pastry dough, start with very cold butter.
- When using different varieties of stone fruits, keep in mind that they range on the sweet-tart and juiciness spectrum; adjust sugar and cornstarch accordingly.
- Dough must chill in the fridge at least 2 hours and up to 2 days, and will keep up to a month in the freezer.
- If the dough gets too sticky and hard to work with, pop tit back in the fridge/freezer and chill for a few minutes then keep going.
- Embrace galettes inner chill on don’t worry about perfection when assembling.
- The galette tastes best straight from the oven,served warm with vanilla ice cream.
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 :)!