Stone Fruit Galette
Pies can be tricky, which is why I love their easier, more rustic-looking counterparts, galettes. This galette uses store-bought pie dough to save a bit of time, and simple, fresh apricots (or peaches) and plums. A simple dusting of sugar allows the natural sweetness of the fruits to be front and center. This dessert looks and tastes amazing, and only you have to know how simple it is to make!
Cooking a family meal? Check out my incredibly easy One Pan Creamy Garlic Chicken, Buttery Ranch Mushrooms (only uses 3 ingredients!), and Cheesy Roasted Broccoli. All are very easy to make, yet taste delicious!
STONE FRUIT GALETTE
When fruit is at it’s best, I’m always finding ways to use it, like in this Blackberry Cobbler, or my Honeydew Frozen Margaritas. I always tend to shy away from pies, as I’ve had my fair share of troubles with pie in the past.
For a good laugh, head over to this sour cream lemon pie post and read about how I made pie soup for Thanksgiving one year!
Once I stumbled on galettes, I was hooked. Easier than pie, and every bit as delicious!
WHAT IS A GALETTE
A galette is a French pastry, very similar to a pie, or even a tart. Instead of requiring a special pan like a pie or tart, galettes only need a baking sheet. The pastry dough is folded over the filling in a rustic way, which looks like a free-form pie.
WHAT’S THE DIFFERENCE BETWEEN A GALETTE AND A TART
In terms of the dough and filling, not much. But the main difference is that a tart is baked in a special tart pan, which usually has a removable bottom, and a galette is baked on a baking sheet, with free-form, rustic edges.
HOW TO MAKE A STONE FRUIT GALETTE
Making a galette is incredibly simple, and only requires about 15 minutes of hands-on time! Easy enough to throw together last minute, yet fancy enough to serve to company or for a holiday.
I have a phenomenal pie dough recipe from my Great Grandmother, which hopefully I’ll be sharing a little later this Fall, but most of the time I’m making a galette, I opt for the store-bought dough.
This way I don’t have to make a mess on my island counter, or pull out my food processor or pastry cutter.
You’ll want to pick up the refrigerated pie crusts that are rolled up, and usually come in a box of 2.
Just let the dough roll sit on the counter for about 10 minutes before unrolling it. Otherwise it may crack.
The filling is so easy, you’ll think it’s a typo. Plums, apricots, and sugar. That’s it!
Unroll the pie dough and arrange the fruit slices in the center of the dough circle, leaving a 1 1/2 inch border around the outside. Fold the border dough over the edges of the fruit, sprinkle it all with sugar. Brush with an egg wash and bake! Easy, right?
PRO TIPS FOR MAKING A GALETTE
- Use in-season, or the best-tasting fruit you can get. Since this recipe really lets the natural sweetness of the fruits shine, you’ll want them to be the best.
- Stir in some additional flavors for a more sophisticated galette. Cinnamon, ginger, allspice, citrus zest, splash of vanilla, etc.
- Make sure you let the galette cool before slicing.
- In case you find the filling too runny, toss the fruit with a tablespoon of flour or cornstarch before adding it to the dough.
- To prevent a possible soggy bottom crust, brush the center of the pie dough with some beaten egg whites before adding the fruit mixture.
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Sweet Stone Fruit Galette
- 1 rolled store-bought pie crust
- 4 medium plums
- 4 medium apricots
- 1 large egg
- 1 tsp cold water
- 1/2 cup granulated sugar divided
- Remove pie crust from refrigerator and let sit for about 10 minutes before unrolling.
- Preheat oven to 375 F degrees. Line a baking sheet with parchment paper. Set aside.
- Cut fruit in half and remove the pits. Slice into ¼ in thick wedges. Toss with 1/4 cup of granulated sugar.
- Unroll the dough onto a parchment lined baking sheet. Leaving a 1 ½ inch border from the edge, arrange the fruit wedges in a single layer in concentric circles, alternating the fruit, until you reach the center.
- Fold the outer edges of the pie crust over the fruit, creating overlapping folds as you work around the perimeter.
- Whisk together egg and cold water. Brush the edges of the crust with the egg wash. Sprinkle entire pie with remaining 1/4 cup sugar.
- Bake galette for 45 minutes or until the edges are a golden brown. Serve warm or at room temperature.