stone fruit galette
This galette is a great way to use those end-of-summer juicy, ripened stone fruits, and a fitting treat for the final warm evenings of the summer.
2 batches of pastry dough
1/2 cup dark brown sugar
1/4 cup granulated sugar
juice of 1/2 a lemon
1/2 cup all-purpose flour
pinch of salt
about 4 cups of sliced peaches, plums, and nectarines (I used approximately 5 small peaches, 2 small plums, and 1 nectarine), pitted and sliced
splash of milk or cream
sugar for sprinkling over the galette
First, prepare two batches of the pastry dough [separately] and transfer to the fridge to chill for at least an hour. While the dough chills, prepare the fruit: in a large bowl, combine both sugars, lemon juice, flour, and a pinch of salt. Add the slices of stone fruit and gently toss, making sure that each slice of fruit is completely covered with the sugar mixture. Cover and set aside in the fridge while you prepare the dough.
Once the dough has chilled, preheat the oven to 400 degrees F. Line a half sheet pan with parchment paper. [It’s important that you use a half sheet pan with raised sides to catch any juices that may run during baking].
On a floured work surface, roll out both discs of dough in two large circles until about 1/8″ in thickness. Roll one circle of dough around the rolling pin, and unroll onto the lined sheet pan. Spoon the fruit mixture in the middle of the circle, leaving a 2-3 inch border around the edges.
Cut the second circle of dough into 1 1/2 – 2 inch strips. Weave the strips in a lattice pattern over the top of the fruit, spacing them about 1 inch apart. Trim the ends to leave a 2-inch inch border of the bottom layer of dough. Working around the galette, fold the bottom layer of dough up over the edge of the lattice and filling, making sure that the filling is completely enclosed in the crust.
In a small bowl, whisk together the egg and splash of milk or cream. Using a pastry brush, generously brush all exposed areas of the dough. Sprinkle sugar over top of the egg wash [I like to use a coarse sugar for texture, but plain granulated sugar would work as well].
Transfer to the oven and bake until the crust is golden and the fruit filling is thick and bubbling, about 50 minutes to 1 hour. Make sure to keep an eye on the crust — if it starts to look too brown, cover it loosely with aluminum foil for the remainder of the time in the oven.
Allow galette to rest for about 15 minutes before cutting it into wedges. Serve with big scoops of vanilla ice cream.
For the pastry dough:
2 cups unbleached all-purpose flour
1 teaspoon sugar
pinch of coarse salt
12 tablespoons cold, unsalted butter, cut into small cubes
1/2 cup ice water
In a medium bowl, combine the flour, sugar, and salt. Add the butter, and using your hands, work it into the flour until the mixture resembles coarse meal [there should be bits of butter visible throughout]. Add the water and mix until the dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill in the refrigerator for at least an hour before using. Make two batches [separately] for this pie.