Galettes are an easy yet impressive dessert to put together for a summer gathering. They are rustic, imperfect and yet so delicious! Strolling through a farmers’ market can be just the inspiration you need. All you need to find are peaches, plums, nectarines, berries … even figs! A slice of this farm-fresh Stone Fruit Galette and a scoop of vanilla ice cream is a perfect end to a summer evening.
Are Stone Fruits the Right Choice for a Galette?
As a matter of fact, YES, they are! Stone fruits’ tart flavors are fantastic foils for crispy, well-baked crusts. A bit of cornstarch soaks up any excess juices and turns them into a thick, velvety coating around the fresh fruits you’ve sliced and tossed in sugar and lemon. With only a little effort and some patience, the most wonderful summer dessert is yours to serve to family and friends. They’re going to love your handiwork.
Once you’ve triumphed with this farm-fresh stone fruit galette recipe, you might try a savory version with our Heirloom Tomato Galette!
You are likely to get hooked on the ease of making a galette, so perhaps you will also want to try these delicious options, as well. A Greek-Style Greens Galette brings the wonderful, herby flavors of spanakopita into galette form. Roasted Brussels Sprouts and Balsamic Onion Galette takes the hardy flavor of Brussels sprouts and sweetens it just a but with balsamic-caramelized onion. And a Raspberry Orange Galette harnesses the delicious tartness of raspberries alongside the sophisticated tang of orange and orange bitters. This grown-up concoction will delight the foodies in your midst. Our Farm-Fresh Stone Fruit Galette will open up a whole world of sweet and savory for you!
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Stone Fruit Galette
- Total Time: Ready in 2½ hours
- Yield: Serves 6–8 people 1x
Description
An easy yet impressive dessert to put together for a summer gathering.
Ingredients
Galette Dough
- 1¼ cup (160 g) All-purpose flour, plus more if needed
- ¼ cup (30 g) almond flour (or substitute fine cornmeal)
- 3 tbsp (38 g) granulated sugar
- ¼ tsp salt (diamond kosher)
- ½ cup (4 oz;113 g) cold unsalted butter
- ¼ cup buttermilk, cold; plus more if needed
- 1 egg (beaten for egg wash)
- Demerara sugar, for sprinkling
Filling
- 3 cups summer fruit of your choice (peaches, plums, nectarines, berries), slice or cube to bake evenly (from Dillner Family Farms, Harvest Valley Farms, Bloomfield Farmers Market, Trax Farms Market, Triple B farms, Soergel Orchards, Shenot Farm & Market)
- ½ cup to ¾ cup; 100-150 g sugar, to taste
- Pinch of salt
- 3 to 4 tbsp; 25 to 35 g cornstarch
- zest of ½ lemon (optional)
Instructions
- Make the dough. Whisk the dry ingredients in a medium bowl. Using a pastry cutter, forks or fingers, cut the butter into the flour mixture until it resembles coarse pea-sized crumbs.
- Add the buttermilk and stir until the flour is moistened and the dough starts to come together. Mix additional 1 tbs of flour if the dough seems dry.
- Work dough on a lightly floured surface and bring together with your hands. Shape dough into a ball and flatten into a 1” thick disk. Wrap in plastic wrap and refrigerate for at least 1 hour. Can be chilled up to 3 days or frozen up to 4 months
- Heat Oven to 400 degrees. Roll the dough out to a 12” round (it can be ragged). Transfer to parchment paper on a rimmed baking sheet and chill while preparing the filling.
- Make the filling. Mix together fruit, sugar, cornstarch and zest (if using). Use more cornstarch for juicy stone fruit and less for berries. Pile fruit on the center of the dough circle, leaving 1½” border all around. Gently fold the edges of the dough over the fruit, pleating and overlapping the dough as necessary. No perfection needed; it’s a rustic tart!
- Brush the top of the dough with the beaten egg wash. Sprinkle it with demerara sugar.
- Bake for 30-40 minutes, until the filling is bubbly and the crust is golden. Cool for at least 20 minutes. Serve warm or at room temperature with vanilla ice cream or a sweetened whipped cream.
Tip: Fruit galettes can be kept at room temperature for a few days or in the fridge for a week.
Recipe by Lauren Bohl White
Photography by Dave Bryce
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