stone fruit galette

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

1 egg

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.

brussels sprouts galette

Spring may be [finally] in the air, but piles of root vegetables, winter greens, and Brussels sprouts still fill the farmers market. And while I pine for the colors and freshness of Spring produce, I’m also trying to appreciate the hearty, earthy flavors of Winter before they’re gone. Keeping this in mind last Saturday, I piled my bag high with handfuls of Brussels sprouts, thinking all the while of how I could add some variety to the seemingly unending monotony of Winter meals. 

A galette seemed the perfect compromise – something simple and unassuming, yet different enough to mix things up a bit. I had never made a Brussels sprouts galette before (nor seen or tried one), but assured myself that I couldn’t go wrong as really anything would taste delicious enveloped in a buttery pie crust. I sauteed onion slices with fresh thyme and balsamic vinegar until they were deeply caramelized, collapsing into a sweet, fragrant relish, which I smeared over the butter-studded dough. To accentuate, but not overpower their delicate flavor, I tossed the Brussels sprouts with simple flavors – fruity extra virgin olive oil, tart lemon juice, and a touch of raw garlic – and piled them high before folding the dough in around the edges.

The galette emerged from the oven in a puff of steam — golden brown and bubbling. While I waited for it to cool, I added crumbles of freshly made ricotta as a creamy and fresh contrast to the galette’s otherwise deep, rich flavors. And, to balance everything — a drizzle of honey and a sprinkling of flaked sea salt.

I cut two pieces and Henry and I took our first bite as we stood at the kitchen counter — the smells too overwhelming for us to deny ourselves a second longer. With full mouths, we turned to each other — and laughed.

brussels sprouts galette

This galette is a culmination of so many contrasting flavors and textures — sweet and savory, buttery and bright, creamy and crispy — it really hits every note. Serve it alongside scrambled eggs for a lovely Winter brunch, or with some simply dressed greens for a light dinner. It is delicious as leftovers as well – just reheat in a warm oven. 


for the galette: 

pastry dough  

1 yellow onion, sliced

1 teaspoon sugar

1 tablespoon balsamic vinegar

2 teaspoons fresh thyme leaves, minced  

12 ounces brussels sprouts

4 tablespoons extra virgin olive oil

1 tablespoon lemon juice

1 clove garlic, minced

1 egg

1/2 teaspoon salt + more to taste

freshly ground black pepper to taste

1/4 cup of ricotta or farmer’s cheese, for garnish

drizzle of honey, for garnish


Make pastry dough

, and refrigerate. While dough is chilling, heat 2 tablespoons of olive oil over medium high heat. Add the onions and a pinch of salt and cook, stirring occasionally for 15-20 minutes. Reduce heat to low, add sugar, balsamic vinegar, and thyme. Stir, and allow vinegar to deglaze the pan. Cover, and cook for an additional 15-20 minutes, stirring occasionally, until onions are deeply caramelized. Remove from heat and set aside.

Meanwhile, prepare the brussels sprouts: clean, remove any tough outer leaves, and slice into 1/4-inch pieces. Transfer to a large bowl and toss with remaining 2 tablespoons extra virgin olive oil,  1 tablespoon lemon juice, minced garlic clove, 1/2 teaspoon salt, and freshly ground black pepper to taste.

Preheat the oven to 400 degrees.

On a floured board, roll dough into a large circle – approximately 13-14 inches in diameter. Transfer to a silpat or parchment-lined baking sheet. Spread caramelized onions evenly over the dough, leaving a 3-inch border around the edge of the circle. Spread brussels sprouts over the onions. 

Working around the circle, fold border of dough up over the edges of the brussels sprouts, sealing everything in around the edges, but leaving most of the brussels sprouts exposed. 

In a small bowl, whip the egg with a splash of water to create an egg wash. Brush the egg wash evenly over the top of the exposed dough. 

Transfer to the preheated oven and bake until dough is golden brown, about 40 minutes.

Remove galette from oven, and top with crumbles of ricotta or farmer’s cheese and a drizzle of honey. Allow to cool for 5-10 minutes before cutting and serving. Enjoy!


for the pastry dough:

2 cups unbleached all-purpose flour

1 teaspoon sugar

pinch of salt

12 tablespoons cold, unsalted butter, cut into small cubes

1/2 cup plus 2 tablespoons ice water

In a bowl, mix together the flour, sugar, and salt. Using a pastry cutter or your fingers, cut in half of the butter until small pieces are incorporated throughout (the mixture will be the consistency of coarse meal). Cut in the remaining butter. Pour in water and knead dough with your hands until the dough is smooth, and no longer sticky. Flatten into a disc, wrap in plastic, and refrigerate for at least 30 minutes.