Stone Fruit Galette

There’s something truly magical about a Stone Fruit Galette. Picture this: summer evenings where the air is warm, and the fruit trees are heavy with ripe apricots, plums, and peaches just begging to be picked. I still remember the first time I tried making a galette; it was a delightful mess of dough and juicy fruit spilling over the edges. This rustic dessert is my go-to when I want to impress guests or even just treat myself. It’s simple enough for a weeknight but special enough to celebrate summer’s bounty. The flaky crust, paired with the sweet, tangy filling, creates a symphony of flavors that dance on your palate. The best part? It’s incredibly forgiving, allowing you to experiment with whatever stone fruits you have on hand. Let’s dive into the world of galettes, where the imperfections only add to the charm!

What to Buy for Stone Fruit Galette

When it comes to creating a Stone Fruit Galette, the right ingredients are crucial. Each one plays a significant role in delivering a fusion of flavors that highlight the fruits’ sweetness. Fresh fruits are the stars here, so choose the ripest ones you can find. The pie dough—whether homemade or store-bought—should be buttery and flaky, providing the perfect base. And don’t forget a touch of sugar and cornstarch to enhance the fruits and help thicken their juices as they bake.

• Fresh Apricots: About 2 small apricots, halved, pitted, and sliced ½ inch thick, weighing approximately ½ pound. Fresh apricots add a lovely sweetness and a pop of color.
• Fresh Plums: About 2 medium plums, halved, pitted, and sliced ½ inch thick, also weighing ½ pound. Their tartness balances the sweetness of other fruits beautifully.
• Fresh Peaches: About 2 medium peaches, halved, pitted, and sliced ½ inch thick, weighing ½ pound. Peaches bring a juicy, fragrant quality to the galette.
• Granulated Sugar: ¼ cup (50 grams) to sweeten the fruit. This will help to bring out the natural flavors of the fruits.
• Cornstarch: 2 teaspoons (6 grams), used to thicken the juices released by the fruit during baking.
• Kosher Salt: 1 teaspoon (3 grams) enhances all the flavors in the galette.
• Lemon Zest: 1 teaspoon (1 gram) adds a refreshing brightness to the fruit mixture.
• Fresh Ginger: ¼ teaspoon grated fresh ginger offers a hint of spice that complements the sweetness.
• All-Butter Pie Dough: To create a buttery and flaky crust, you can use your favorite recipe or store-bought for convenience.
• Large Egg: 1 egg (50 grams) for egg wash, giving the crust a beautiful golden brown finish.
• Water: 1 tablespoon (15 grams) mixed with the egg for the wash.
• Turbinado Sugar: Just for sprinkling on top, adding a nice crunch and a hint of caramel flavor.

Step by Step Guide for Stone Fruit Galette

Making a Stone Fruit Galette is a delightful experience that combines simplicity with stunning results. The process is straightforward, and you’ll find yourself enjoying every moment. Let’s dive into the steps to create this delicious dessert!

1. Start by lining a baking sheet with parchment paper. This will prevent the galette from sticking and help with easy cleanup later on.
2. In a large bowl, combine all the fresh fruit—the apricots, plums, and peaches. Add in the granulated sugar, cornstarch, kosher salt, lemon zest, and ginger. Gently stir everything together, making sure the fruit is fully coated. You want the mixture to be juicy but not overly wet; the cornstarch will help with that.
3. On a lightly floured surface, roll out your All-Butter Pie Dough into a circle about 14 inches in diameter. The dough should be about an eighth of an inch thick. Carefully transfer the rolled-out dough to your prepared baking sheet, taking care not to stretch or tear it.
4. Using the back of a knife, lightly score a 9-inch circle in the center of the dough. This will act as your guideline for arranging the fruit.
5. Now it’s time to arrange the fruit! Place the fruit mixture within the scored circle, leaving about an inch of dough around the edges for folding. Feel free to get creative with how you arrange the fruit—this is where the beauty of the galette shines!
6. Fold the excess dough over the fruit, pleating and folding it as you go. Don’t worry about it being perfect; the irregular edges add to the rustic charm.
7. Once you’ve folded the dough, refrigerate the galette until it’s firm, about 20 minutes. This helps the crust hold its shape while baking.
8. While the galette chills, preheat your oven to 400°F (200°C). A hot oven helps to create a beautifully flaky crust.
9. In a small bowl, whisk together the egg and water to create an egg wash. Brush the mixture onto the edges of the dough, giving it a shiny finish.
10. Sprinkle turbinado sugar generously over the crust and fruit. This adds a delightful crunch and a beautiful sparkle.
11. Transfer the galette to the oven and immediately reduce the temperature to 375°F (190°C). Bake until the fruit is soft and the crust is golden brown, about 40 to 50 minutes. Keep an eye on it, and if the edges brown too quickly, cover them with foil for the last 10 minutes.
12. Once baked, let the galette cool on the pan for about 15 minutes. Then, carefully remove it from the pan and let it cool completely on a wire rack. This cooling step is important; it allows the juices to set up and makes slicing easier.
13. If you have leftovers, refrigerate them in an airtight container for up to 3 days. Trust me, the galette tastes just as good the next day!

Pro Tips and Tweaks

There’s always room for a little creativity when making a Stone Fruit Galette. Here are some tips to make it even better!

• Storage: To store leftovers, place them in an airtight container and refrigerate. They’ll stay good for up to three days, but trust me, they won’t last that long!
• Freezing: You can freeze the galette before baking. Just assemble it, wrap tightly in plastic wrap, and freeze. Bake from frozen, adding extra time as needed.
• Variations: Experiment with different fruits—berries, apples, or even rhubarb can make a fantastic filling!
• Serving Suggestions: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream to elevate the experience.
• Crust Options: If you’re short on time, using store-bought pie dough is perfectly acceptable and can save you a lot of effort.

What to Serve With Stone Fruit Galette

• Ice Cream: A scoop of vanilla or a rich caramel ice cream complements the warm fruit beautifully.
• Whipped Cream: Lightly sweetened whipped cream adds a creamy texture that balances the galette’s sweetness.
• Fresh Berries: Serve alongside fresh raspberries or blueberries for a burst of flavor and color.
• Tea or Coffee: A warm cup of tea or coffee makes for a cozy pairing, perfect for those lazy mornings or afternoons.
• Cheese: A mild cheese, like goat cheese, serves as a lovely contrast to the sweetness of the galette.
• Events: This dessert is perfect for summer picnics, barbecues, or as a light dessert after a hearty meal.

FAQ

Conclusion

A Stone Fruit Galette is more than just a dessert; it’s a celebration of summer’s bounty, simplicity, and the joy of baking. With its flaky, buttery crust and juicy fruit filling, it brings warmth and sweetness to any table. So why not give this recipe a try? It’s an easy and delightful way to impress your friends and family!

Stone Fruit Galette

Indulge in the ultimate summer treat with this Stone Fruit Galette. Bursting with fresh fruits and wrapped in a flaky, buttery crust, it's a perfect dessert for any occasion. Easy to make and even easier to enjoy, this galette will satisfy your sweet cravings – make it tonight!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• ½ pound Fresh Apricots about 2 small apricots, halved, pitted, and sliced ½ inch thick
• ½ pound Fresh Plums about 2 medium plums, halved, pitted, and sliced ½ inch thick
• ½ pound Fresh Peaches about 2 medium peaches, halved, pitted, and sliced ½ inch thick
• ¼ cup Granulated Sugar
• 2 teaspoons Cornstarch
• 1 teaspoon Kosher Salt
• 1 teaspoon Lemon Zest
• ¼ teaspoon Fresh Ginger grated
• 1 large egg Egg (50 grams)
• 1 tablespoon Water (15 grams)
• Turbinado Sugar Turbinado Sugar for sprinkling

Equipment

• Oven
• Wooden Spoon
• Whisk
• Grater
• Baking Sheet
• Chef's Knife
• Frying Pan

Method

 

1. Line a baking sheet with parchment paper.
2. In a large bowl, stir together all fruit, granulated sugar, cornstarch, salt, lemon zest, and ginger.
3. On a lightly floured surface, roll All-Butter Pie Dough into a 14-inch circle. Transfer to prepared pan. Using the back of a knife, lightly score a 9-inch circle in center of dough. Arrange fruit within circle as desired. Fold excess dough over fruit, pleating and folding as desired. Refrigerate until firm, about 20 minutes.
4. Preheat oven to 400°F (200°C).
5. In a small bowl, whisk together egg and 1 tablespoon (15 gram) water. Brush onto edges of dough. Sprinkle turbinado sugar onto dough and fruit. Transfer galette to oven.
6. Immediately reduce oven temperature to 375°F (190°C). Bake until fruit is soft and crust is golden brown, 40 to 50 minutes, covering with foil during final 10 minutes of baking to prevent excess browning.
7. Let cool on pan on a wire rack for 15 minutes. Remove from pan, and let cool completely on a wire rack. Refrigerate in an airtight container for up to 3 days.

Notes

• Tip 1: We like leaving the peel on the fruit for this galette—it brings beautiful color to the dessert and helps the fruit stay intact during baking.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!