Stone Fruit Galette
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!
Servings: 8
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.