Stone Fruit Galette

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Looking for a dish to adorn your sunday brunch table or a nice rustic dessert to make your weeknights exciting – this rustic stone fruit galette is the simple answer. It is goodness bundled into a fuss free easy pie which lets you enjoy the tone and the produce of the season. It’s a perfect way to show off the perfectly ripe and juicy stone fruits available in the market.

I am always enchanted by the rustic galettes. They are so appetizing and pretty to look that I want to eat the whole thing almost instantaneously. The wonderful colorful fruits are wrapped in a flakey rustic pastry, baked in no time and topped with sugar – oh so tempting! They are definitely less demanding than a pie and stunningly sumptuous. I heard someone say that its a lazy people’s pie. I am happy to be called lazy if the result is so deadly delicious.

I can’t rave enough about the versitality and the awesomeness of these galettes. Once you make then, they will become your best comfort food. A perfect farewell to the juicy and ripe stone fruits!

galette

RECIPE

INGREDIENTS: (For 8 – 10 people)

For the pastry:

  • 3/4 cup all purpose flour
  • 1/2 cup whole wheat flour + extra for dusting and rolling out
  • 1/2 tsp salt
  • 20 gms granulated white sugar
  • 115 grams unsalted butter, cut into 1 inch cubes and chilled
  • 6 – 7 tbsp ice cold water
  • 1 egg, lightly beaten

For the filling:

  • 300 grams of plums, seed removed and cut into wedges
  • 450 grams of peaches, seed removed and cut into wedges=
  • 3 tbsp of granulated white sugar (you can add 1 tbsp more if the stone fruits are sour)
  • 1 tsp pure vanilla extract or 1/2 tsp almond extract
  • pinch of salt
  • orange skin segments (optional)
  • mint leaves, to garnish (optional)
  • 1 tbsp icing sugar, to garnish (optional)

METHOD:

  • In a bowl take all purpose flour, whol wheat flour, sugar and salt and whisk it. Now add the cold cubes of butter.
  • Using a pastry blender or two forks, cut the butter into the flour until it forms coarse crumbs. It is okay to see small chunks of the butter.
  • Now add the ice cold water a couple of tablespoons at a time and bring together the dough.
  • Dust the kitchen top with flour and transfer the dough on it. Add more water if needed and bring it together to make a ball. Cling wrap it and refridgerate it for an hour atleast.
  • Meanwhile you can make the filling. Take the stone fruits in a bowl. Add sugar, vanilla or almond extract and salt and mix it.
  • Preheat your oven to 220C for atleast 15 – 20 minutes. Line a baking sheet with parchment paper and keep aside.
  • Once the dough it chilled, take it out and roll it out to 15 inch circle. Transfer the pastry to the baking sheet.
  • Top the pastry with the fruit mixture (you can also layer it piece by piece) leaving 2 – 2.5 inch gap from the edges.
  • Fold the edges over the peaches gently or make pleats if necessary.
  • Take the lightly beaten egg and using a pastry brush, brush on the folded edges which will give it a nice golden color.
  • Allow it to bake for 25 – 28 minutes at 200C or until golden crisp brown.
  • Once done, transfer it to a wire rack and allow it to cool completely. Garnish with icing sugar, orange skin segments and mint leaves.
  • Slice and enjoy!

 

 

 

 

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