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Flaky Stone Fruit Galette
Flaky Stone Fruit Galette
Prep time
Cook time
Total time
Serves: 6
For the crust
  • 1¼ cups all purpose flour
  • ½ tsp kosher salt
  • 1½ tsp granulated sugar
  • ½ cup (1 stick) cold butter, grated with a cheese grater
  • ½ cup cold water
  • ½ cup ice cubes
  • 2 tbsp apple cider vinegar
For the filling
  • 1½ lbs stone fruit such as peaches, plums, or nectarines
  • 3 tbsp granulated sugar
  • ½ tsp cinnamon
  • 1 egg, beaten
For the crust
  1. In a mixing bowl, add the flour, salt, and sugar and whisk together. Add the grated butter. Stir together with a plastic spatula. Use your hands to incorporate the butter into the flour by pinching the mixture together.
  2. In a measuring cup, add the cold water, ice cubes and apple cider vinegar. Pour in just two tablespoons of this mixture to the flour mixture. Stir using the spatula, and add two more tablespoons and stir. When the dough starts to stick together and form a shaggy ball with some leftover flour, stop adding liquid. You may not use all the liquid, so stop before it gets sticky. It should be shaggy. Use your hands to form the dough together into a ball until all the flour is incorporated. Flatten this into a 1½ inch thick disc. It will probably be a bit wetter than pie dough you're used to. Cover with saran wrap and refrigerate for an hour or overnight.
To prepare the galette
  1. Preheat the oven to 400 F.
  2. Cut your stone fruit in half and slice into ¼ inch thick slices. Put the slices in a bowl. In a small cup, mix together 2 tbsp of the sugar and the cinnamon. Sprinkle this over the fruit and gently stir to coat.
  3. Once your dough is ready, remove from the refrigerator. Sprinkle a clean countertop with flour. Put your dough on the floured surface and sprinkle more flour on top. Roll the dough out, continually flouring when it gets sticky. You want to make a 12-14 inch circle. Place the dough circle on a large sheet of parchment.
  4. Carefully arrange the slices in layers into a circle in the center of the dough, leaving a 2 inch perimeter around the edges. Fold the edges into the center over the edges of the fruit, pinching the dough together where it meets.
  5. Whisk an egg and brush the egg gently over the crust. Sprinkle the remaining tablespoon of sugar over the entire galette. Put the parchment and galette on a baking sheet, and bake for an hour. It should be golden brown and the fruit will be soft. Cut into triangles and serve with ice cream if desired.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2019/02/26/flaky-stone-fruit-galette/