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Post oven shot of a rainbow stone fruit galette! Shot overhead and close up.
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5 from 11 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


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


  • 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.


  • 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!