Stone Fruit Galette
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, rustic, and the perfect dessert to celebrate peak summer fruit.
Servings: 6 slices
Calories: 234kcal
Equipment
Ingredients
- 2 peaches sliced
- 3 plums sliced
- 1 tablespoon corn starch
- ⅓ cup granulated sugar
- ½ teaspoon lime zest
- 1 teaspoon grated ginger
- ¼ teaspoon ground green cardamom
- 1 teaspoon lime juice
- ½ teaspoon vanilla extract
- 1 pie crust
- 1 egg for egg wash
- 1 tablespoon turbinado sugar
- mint and vanilla ice cream for serving
Instructions
- 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.
Nutrition
Serving: 1slice | Calories: 234kcal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 133mg | Potassium: 155mg | Fiber: 2g | Sugar: 21g | Vitamin A: 317IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 1mg
