Stone Fruit Galette
Stone fruit, which includes fruits like peaches, nectarines and plums, is so delicious during the summer months – and even more delicious when it’s baked into a galette. I threw this tart dessert together on a Friday afternoon in June, when we somehow ended up with lots of peaches, plums and nectarines that were all going bad at the same time (can anyone else relate to this struggle?). This Stone Fruit Galette, like most recipes on this blog, was born out of the ingredients that I had in the house, which is exactly how I like to do things.
I prefer making galettes over pies, especially during the summer, because the process is so much easier. With a galette, there’s no need to worry about latticing your crust or adding weights to be sure the crust doesn’t break. Just add the filling to the center of the dough, fold inwards, bake, and you’re good to go! The end result of this recipe is a beautiful, colorful, tart, flaky-crusted dessert that requires more effort from your food processor than from you – which, unfortunately, is not the case with a pie.
This Stone Fruit Galette is the ultimate minimum-effort-maximum-results dessert that every meal-prepper should have in their recipe collection. The dough for this Stone Fruit Galette can be prepared in advance and stored in the fridge for several days for those who like to be organized!
If you like your desserts on the sweeter side, I suggest adding some sugar to the filling of this recipe. Myself and my family enjoyed it as written.
Stone Fruit Galette
- 1¼ cups white whole wheat flour
- 1 stick butter or Earth Balance, cubed and chilled
- ⅓ cup cold water
- 1 tablespoon dark brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 7 nectarines, peaches and/or plums, unpeeled and thinly sliced
- 2 tablespoons butter or Earth Balance, cubed
- Sprinkle of sea salt
- Drizzle of honey
- A few squirts fresh lemon juice
- Preheat oven to 400 F.
- In a food processor, combine all ingredients for crust. Process just until dough comes together (about 10 seconds).
- Remove dough from processor, and shape into a disc. Wrap in saran wrap, and refrigerate until ready to use.
- While dough is in refrigerator, slice the stonefruit. Place a sheet of parchment paper on your cooking surface, and sprinkle some flour on top of it.
- Remove dough from fridge, and roll it out into a thin rectangle (1/4-inch thick) on top of the parchment paper. The rectangle should measure about 12 inches by 14 inches.
- Transfer the parchment paper and rolled out dough to a large baking sheet. Arrange the sliced fruit in even rows or concentric circles on top of the dough, leaving about 1½ inches of the border exposed.
- Top fruit with butter or Earth balance cubes, sea salt, honey and lemon juice.
- To assemble galette, fold the edges of the rectangle inward and slightly to the right, moving in a circular direction. The folds should be overlapping one another, as well as the fruit, slightly.
- Bake galette for 50 minutes to one hour. When ready, crust will be set and fruit juices will bubble.
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