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Stone Fruit Galette


Description

This stone fruit galette highlights peak summer fruit and is made with a delicious combination of peaches, plums and cherries.


Ingredients

Scale

Dough:

Filling:


Instructions

  1. Start with preparing the dough. Stir together the flour and salt with a fork in a mixing bowl.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Preheat the oven to 425˚F (218˚C).
  7. While the dough rests in the fridge, prepare the filling. Remove the pits from the fruit and slice them into thin slices.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Cool the galette on the sheet pan to room temperature to allow the filling to set up before slicing into it.

Notes

  1. I reduced the amount of all-purpose flour by 35g (1/4 cup) and replaced it with rye flour for the pastry dough shown in the photos. If you use whole grain flour just be aware that the pastry may have a stronger tendency to crack while you roll it out and fold the edges over the filling.
  2. The amount of ice water needed for the dough will vary depending on the climate, season, humidity, and environment at the time so I did not include its measurement in the ingredients list. Start out with just a few tablespoons of water then add more until you achieve the right consistency.
  3. I found that this method of folding or laminating the dough plus 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. Another reason to use parchment paper.