Stone Fruit Galette

It’s the rainbow stone fruit galette you want in your life this summer! 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!

Because colorful fruits are the best kinds of fruit!!!

Ingredients you’ll need:

The ingredients are super simple and basic, all you need is flour, butter, eggs (can sub to make galette vegan), sugar, salt, cornstarch and fresh stone fruit!
For the stone fruit: Peaches, cherries, plums, apricots, nectarines, pluots and all other stone fruit are welcome in this colorful galette party!
Non-stone fruits can join as well! The key is just to tinker with the amount of cornstarch and sugar to accommodate any colorful fruits in the whole wide fruit rainbow! More on how to adjust for different fruit below.

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 messier 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.
• Rainbow fruit! It’s the galette that celebrates all the colorful fruits in season!
• Galette fruit filling is versatile! Use this galette template with any type of fresh fruit year round!

New varieties of stone fruits appear at the farmers market every single summer! They range 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!

It’s a whole wide fruit rainbow world out there!

This galette works just as well with a mix of colorful fruits as it does with a single variety.

How to Make this Stone Fruit 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.

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 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.
Stoked on more colorful galette recipes? Check out this Tomato Galette and Strawberry-Rhubarb Galette.

Variations

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.
Egg: Swap in 2-4 tablespoons of ice cold water in crust. Drizzle 1 tablespoon at a time until a dough ball is formed.
Sugar: Use any kind, from white granulated to dark brown sugar. If avoiding sugar, honey, maple syrup or date syrup can be swapped in.
- Tip: use a combination of different sugars! My preference is for mostly granulated with a bit of brown sugar in the filling and brown sugar for sprinkling on the edges of the galette crust.
Lemon Juice & Zest: Any type of citrus zest can be swapped in (lime, orange, etc.) or omit all together.
Vanilla: Optional - can omit all together. Or swap in ground spices such as cinnamon or minced candied ginger (or add them in addition to the vanilla).
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.

As long as you’ve used summers best, seasonal fresh fruit for the filling you absolutely cannot go wrong! The riper the fruit, the better!

Any fruit that tastes good on its own will taste that much better baked inside a buttery dough!

How to Avoid 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, and pinch the different pieces together with your fingers until they stick together and an entire galette crust forms. Chill crust  in the fridge to chill.
Don’t worry about even-ness or perfection when assembling. 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 this Stone Fruit & Burrata Salad and for another sweet recipe checked out these Baked Stone Fruits.

Cheers to fresh local produce from the farmers market and the rad folks that grow it!

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 (coming soon!).

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! 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 galettes inner rusticity and chill ~ there’s no need to worry about any sort of perfection when assembling.

So many fresh and colorful fruits are at the peak of their ripeness during the summer! Let’s celebrate all the colors and make all sorts of rainbow fruit delights! And rainbow vegetables too! And if purple fruit and purple vegetables are your jam… I def have ya covered!

Stoked on more colorful fresh fruit summer desserts? If so, you'll love these!

• No Bake Mascarpone Cheesecake
• Roasted Cherries
• Almond Rhubarb Cake
• Rhubarb Upside-Down Cake
• Strawberry Snack Cake
• Roasted Strawberries
• Vanilla Poached Rhubarb

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 #chefdanielagerson. 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!

Print Recipe

5 from 5 votes

Stone Fruit Galette

It’s the rainbow stone fruit galette you want in your life this summer! This colorful and very easy-to-make rustic galette recipe works with any fresh colorful fruits!

Prep Time25 mins

Cook Time45 mins

Resting Time2 hrs

Course: Dessert

Cuisine: Californian

Servings: 8

Author: Daniela Gerson

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! 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 galettes inner rusticity and chill ~ there’s no need to worry about any sort of perfection when assembling.

Did you make this recipe? Please share and tag @ChefDanielaGerson! I'd love to see how you're making colorful waves in the kitchen!