Making a Stone Fruit Galette
Stone fruit is a term that encompasses all fruit with a stone (hard seed) in the center and includes fruits like peaches, plums, nectarines, cherries, and apricots. Any combination of these is delicious, but you can also use just one type if you like. For the galette pictured here, I used a mix of yellow peaches, white donut peaches, yellow Japanese plums, and bing cherries. Whatever varieties you choose it is best to use what’s in peak season at the moment for the best flavor.
How to Form a Galette
A galette is a free-form pie. The basic idea is to roll out pie dough into a large circle, add your filling to the center and fold the edges of the dough up and over the filling leaving the center exposed. I like to make them more than classic double-crusted pies in the summer because they are less fussy to form and bake faster. They are the perfect canvas to feature whatever fruit is in season at the moment. Earlier in the summer, I made a strawberry rhubarb galette with beautiful in-season sweet juicy strawberries and tart crimson red rhubarb.
Using Whole Grain Flours in Pastry Dough
I normally use plain all-purpose flour for pie dough because it is less likely to crack and makes a pastry that is just easier to work with, in general. For this galette, I wanted to add a bit of fresh-milled rye flour to the pastry because I love its earthy nutty flavor and because it is low in gluten it is a great whole grain to use in baked goods. So I replaced 35g (1/4 cup) of the all-purpose flour with fresh-milled rye flour. I would not replace more than 1/4 cup of all-purpose flour in this recipe if you opt to add whole grain flour to the dough. The pastry was not as easy to work with but only cracked along the edges when I rolled it out, so it was manageable.
Another thing to remember when using whole grain flours in pastry is that they will absorb more water and will absorb water more slowly than all-purpose flour. The dough may seem perfect at first but as it rests will dry out as the whole grain absorbs the water, so add a bit more water than you normally would when making the dough so that it is just slightly moister, not sticky and wet.
Tips to Avoid a Soggy Bottom Crust
Building a dough that doest crack is the first step to avoid a soggy crust or leaky galette. I talked about how different flours will affect the dough above, but another tip is using the right thickener in the filling. I found through lots of trial and error that I prefer to use tapioca starch (also called tapioca flour) to thicken fruit pie fillings. It thickens juicy fruit fillings beautifully and creates a glossy sheen.
Sweeter fruits will give off more liquid than tart fillings so I like to use a mix of soft ripe fruit and some firmer fruit. If the filling is extra juicy also helps to spread a layer of tapioca starch or rice flour over the center of the rolled-out dough before adding the filling. This layer will help soak up the juices as they bake.
If you can’t find tapioca starch, cornstarch will also work as will all-purpose flour. The filling must bubble in the center of the galette by the time it is done baking to activate the thickening properties of any of these thickening agents.
How to Make a Stone Fruit Galette
Step 1: Make the Dough
Start with preparing the dough. Stir together the flour and salt with a fork in a mixing bowl. Cut the cold butter into 1/2-inch sized chunks and coat each chunk in the flour mixture. Press each chunk of butter into a flat disc between the palms of your hands. Then drizzle the olive oil into the mixture and toss everything together with your hands breaking up some of the butter discs into smaller pieces.
Add 3 tablespoons of ice water to start and mix it into the flour by fluffing your hands through the mixture to evenly disperse the moisture. Add more water 1 tablespoon at a time until the mixture is wetter but still shaggy. Add just enough more water by dipping your hand into the water and dripping it into the dough and mixing it in with your hands so that the dough holds together when squeezed. Gather the dough together.
On a clean work surface, press the dough out into a rectangle with your hands then fold it into thirds using a bench knife to help fold the dough onto itself. Give the dough a quarter turn and press it back out into a larger rectangle. Fold it into thirds again then repeat the process one more time. This folding helps create flaky layers in the dough and makes it easier to work with.
Cut a piece of parchment paper to fit a half sheet pan. Wrap the dough in the parchment paper and refrigerate for at least 30 minutes to firm up the butter and rest the gluten in the dough so it will be easier to roll out.
Step 2: Make the Filling
Preheat the oven to 425˚F (218˚C). While the dough rests in the fridge, prepare the filling. Remove the pits from the fruit and slice them into thin slices. Add the fruit to a mixing bowl along with the rest of the filling ingredients. Use a rubber spatula to gently fold everything together so the fruit is evenly coated.
Step 3: Assemble the Galette
Unwrap the dough and roll it out, right on the parchment paper it was wrapped in. Sprinkle a little flour onto the parchment paper and the dough first and roll the dough out to a large round, about 1/4″ thick. Flip the dough over halfway through rolling it out and re-flour the parchment and dough as needed to prevent it from sticking. Transfer the dough on the parchment paper onto a half sheet pan.
Sprinkle the center of the dough with extra tapioca starch to soak up the juices and avoid a soggy bottom crust as it bakes. Spoon the filling to the center of the dough and leave any juices that formed in the bowl. Then fold the edges of the dough up and over the filling. Pour any leftover juices into the center once the galette is formed.
Whisk the egg with a fork to create an egg wash for the dough. Brush the beaten egg onto the dough and make sure to lift up and folds of dough and brush under them. Then sprinkle the sugar over the egg wash.
Step 4: Bake the Galette:
Reduce the oven temperature to 400˚F (205˚C) and bake the galette for about 30 minutes or until the crust is golden brown and the filling is bubbling in the center. Cool the galette on the sheet pan to room temperature to allow the filling to set up before slicing into it.
Stone Fruit Galette Questions:
How do I keep my galette from leaking its juices?
The method I detail in the recipe for folding or laminating the dough helps strengthen the pastry without overworking it. The dough is easy to roll out and won’t crack. If you use whole grain flours you may have to add more water as the whole grain will absorb more liquid than all-purpose flour. Whole grain pastry is often drier and will crack more easily. I found through experience that using tapioca starch to thicken juicy fruit fillings works best to avoid the filling leaking out of galettes during baking. Making sure to brush eggwash between the folds also helps to seal the dough as it bakes and keeps it from cracking at the folds. That said the filling may bubble up and over the sides of the galette. If this happens I take it out of the oven and spoon up as much juice off the parchment paper as I can. Then add it back to the center of the galette and finish baking it. This is one reason I prefer to bake galettes on parchment paper.
Can this stone fruit galette be made vegan?
Yes, replace butter in equal parts with a vegan butter substitute. I like to use Country Crock plant butter in vegan baked goods. The filling is already vegan-friendly. Instead of an egg wash brush the dough with plant milk mixed with a drop of olive oil and a drop of apple cider vinegar.
What types of stone fruit can be used in this recipe?
Any stone fruit or combination of stone fruit can be used in this galette. For the one pictured in this post, I used yellow peached, white donut peaches, Japanese yellow plums, and bing cherries. Any combination of any type of peaches, apricots, nectarines, plums, and cherries would work well. You can also mix in berries like blueberries, raspberries and blackberries that are in season at the same time. You’ll need about 2lbs total of fruit for the filling.
Should the fruit be firm or soft and ripe?
Firmer fruit is ok to use in a galette filling because it won’t produce as much juice as sweet soft fruit. I like to use an even amount of both so I get the sweetness and flavor from soft ripe fruit while the firmer fruit helps to avoid extra juices from leaking out of the galette as it bakes.
For more ways to use stone fruit this season check out these recipes:
- Summer Tomato Corn and Peach Salad
- Vegan Peach Blackberry Cobbler with Coconut Cream Biscuit Topping
- Vegan Semolina Plum Cake
- Apricot Nectarine & Blackberry Tart with Lavender
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