This Stone Fruit Galette is a free-form summer pie filled with juicy peaches, plums, nectarines, or cherries wrapped in a golden, buttery crust. It’s incredibly easy fruit galette and ready under an hour. A galette is elegant yet rustic, and the perfect dessert to celebrate peak summer fruit.
A galette is a rustic French tart that skips the pie dish and embraces a more free-form, farmhouse feel. You roll out a single sheet of pastry, pile it with fresh seasonal fruit, and fold the edges up casually around the filling. The result is a flaky, golden crust filled with warm, bubbling fruit—no fuss, just an elegant, simple dessert.
Galettes are the lazy baker’s dream: no pie tins, no blind baking—just fresh fruit and flaky pastry folded into a gorgeous, golden treat. Whether you’re using backyard stone fruit, heading peach picking, or wondering what to do with a farmer’s market haul, this recipe is endlessly adaptable and always impressive.
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Why You’ll Love This Stone Fruit Galette
Although my Floridaprince peach tree is not fruiting yet, I found a u-pick farm in Arizona and went peach picking! While some of the juiciest, freshest fruit was eaten like a gremlin over the sink, I was left figuring out what to do with pounds and pounds of stone fruit and got creative in the kitchen.
- Celebrates summer fruit – Use whatever fresh fruit is ripe and in abundance: peaches, plums, nectarines, apricots, cherries, or even berries. Also called an any fruit galette!
- Easier than pie – No rolling out and blind baking necessary. Made from scratch or store-bought crust is just fine.
- Rustic and charming – Perfect for casual entertaining or quick weeknight dessert with a simple, yet elegant dessert. The grated ginger and ground cardamom elevate it into something I'd pay $20 for at a restaurant.
- Garden-to-table friendly – Peaches and stone fruit in general come in many varieties that grow amazingly well across different USDA grow zones! It's great way to use backyard harvests.
If you have more peaches, try this Peach Pesto and Burrata Sandwich!
Ingredients
- Stone Fruit - I love the combination of plums and peaches but you can use nectarines, apricots, cherries, or a mix. Feel free to add any fruit! Raspberries, blueberries, or strawberries would also be delicious in this mixture.
- Pie Crust - Make your own homemade galette crust or use store-bought! A sprinkle of turbinado sugar on the folded crust makes it sweet and crunchy.
- Cornstarch - Don't skip on the cornstarch! It's what thickens the fruit juices as it bakes in the oven so you don't end up with a soggy mess of a crust.
- Ginger, Green Cardamom, Lime Zest - Ultimately, these are optional but seriously makes the galette taste restaurant quality.
How to Make a Stone Fruit Galette
Preheat the oven to 375°F. Lay the pie crust flat on the sheet tray you plan on baking it in. It will be impossible to move it later on.
- Step 1: Mix together the cornstarch, sugar, grated ginger, ground green cardamom, and lime zest in a mixing bowl.
- Step 2: Add the sliced peaches and plums into the bowl with the lime juice and vanilla extract. Toss everything together.
- Step 3: Pile the stone fruit mixture in the center of the pie crust, leaving 2-3 inches of crust. Fold the crust over the fruit. Brush with egg wash and sprinkle turbinado sugar.
- Step 4: Bake in the oven for 40-45 minutes, or until the crust is a golden brown and the fruit is bubbling.
Be sure to keep an eye on it towards the end of the cook because the thin edges of the fruit may burn. Cover the fruit with foil if necessary.
And it's that simple! Allow it to set at room temperature for 10 minutes. Be so so careful when you transfer it to a serving platter and give it plenty of support when you do.
How to Serve the Galette
I like to serve the Stone Fruit Galette warm with fresh mint leaves for a pop of color and flavor and two scoops of vanilla bean ice cream.
Here are some other ideas:
- Drizzled with honey or lavender syrup
- Topped with whipped cream or crème fraîche
- With a glass of chilled rosé for a summer dinner party
This is the type of dessert that's elegant enough to serve to your guest on dessert plates yet it's simple and cozy so you can also grab spoons and dig in together with a glass of dessert wine.
Variations
- Mixed Berry Galette – Substitute or mix in berries with the stone fruit.
- Almond Twist – Add 2 tablespoons almond flour under the fruit and a few sliced almonds pressed into the crust in place of the turbinado sugar.
- Vegan Option – Use plant-based butter and non-dairy milk in place of the egg wash.
Expert Tips
- Use ripe but firm fruit. Overripe fruit is not only too mushy to release from the pit, but it may release too much juice and make the crust soggy.
- Chill your dough. Cold butter = flaky crust.
- Don’t skip the cornstarch. It thickens the fruit juices while baking.
- Use a baking sheet with a rim. Some juices may leak—this prevents a mess in the oven.
- Add herbs! A few chopped thyme, mint, or basil leaves can add depth to the filling.
Storage
- Room temperature: Store loosely covered for 1 day if not topped with ice cream.
- Refrigerator: Keep in an airtight container for up to 3 days. Reheat in a low oven to crisp the crust.
- Freezing: Freeze the unbaked galette (assembled) and bake directly from frozen, adding 5–10 extra minutes.
More Stone Fruit Recipes to try
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Stone Fruit Galette
Equipment
Ingredients
Method
- Preheat the oven to 375°F.
- Make and roll out the pie dough into a 12-inch circle or prep the pie crust according to packaged instructions. Lay it flat on a sheet tray.Note that once you add the filling, it's impossible to move the crust so be sure it's on what you're baking it in.
- In a large bowl, mix together the sugar, cornstarch, lime zest, grated ginger, and ground green cardamom. Then, toss the peaches and plums in with vanilla extract and lime juice.
- Spoon the fruit filling into the center, leaving a 2-inch border. Gently fold the edges of the dough over the fruit, pleating as you go. Brush the crust with egg wash and sprinkle with turbinado sugar for crunch.
- Bake for 40-45 minutes, until the crust is golden brown and the fruit is bubbling. If desired, brush the fruit with a little warmed apricot jam or honey for a glossy finish.
- Let the galette cool for at least 10 minutes before slicing. Serve warm or at room temperature with whipped cream, vanilla bean ice cream, or a dollop of Greek yogurt.
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