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!
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)
- 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!