Stone Fruit Galette

In the July 2017 newsletter, the photo of the stone fruit galette was taken at the St. Helena Farmers Market where we made the galettes into an oblong shape to serve 50 people. In this recipe, the galette is made into a circular shape.

Yields 6 servings

The stone fruit filling is for 1-10 inch crust. The galette is made freeform, shaped and molded by hand without using a pie plate.

Galette Dough
Yields 2-10 inch crusts

2 cups flour
¾ teaspoon salt
1 ½ tablespoons sugar
1 cup plus 2 tablespoons unsalted cold butter, diced small
3 tablespoons ice water

Combine flour, salt and sugar and mix well. Using a pastry blender or 2 forks cut in the butter until it resembles small peas. Add the ice water until just combined. Pull the dough together with your hands and divide into 2 equal size portions. Flatten each into a disk, wrap with waxed paper or plastic wrap and chill for several hours or overnight. The extra dough can be frozen for several weeks.

Roll out the dough into a large circle on a lightly floured board. The dough will be about 1/8 inch thick. Refrigerate the rolled-out dough for at least 30 minutes before using.

Stone Fruit

2 pounds stone fruit-apricots, peaches, nectarines or plums or a combination of each.
½ pint blueberries-optional
½ cup sugar or less depending on the sweetness of the fruit-apricots will need more
4 tablespoons cornstarch
1 teaspoon vanilla or almond extract
sliced toasted almonds-optional
juice and zest of 1 lemon
2 tablespoons butter, melted
demerara sugar or plain sugar
1 egg-beaten

Blanch stone fruit in rapidly boiling water for 10-15 seconds and transfer immediately to a large bowl filled with ice water to make peeling easier. Peel fruit, remove pit and cut fruit into slices about 1/3-inch thick.

Preheat oven to 400°.

Combine ½ cup sugar and cornstarch, mix well and add to the fruit. Add the lemon juice and zest, vanilla or almond extract and mix well. Brush some of the egg wash on the dough. Pile the fruit in the center of the rolled out dough leaving a 2-inch border. Pour the melted butter over the fruit. Add the toasted almonds. Fold the exposed border over on itself, crimping to make a narrow pastry rim around the fruit.

Brush the rim with the beaten egg and sprinkle the rim with demerara or plain sugar.

Bake on a sheet pan lined with parchment paper or a Silpat at 400° for 45-50 minutes or until the crust is well browned and the fruit is tender.

Let the galette cool for 20 minutes before serving.