Stone Fruit Galette

I hope you’re having a lovely weekend. It finally rained here today after such a long dry spell, and honestly, it made me so happy. Everything feels fresher, the air is cooler, and all the plants in the garden look like they’re enjoying it just as much as I am.

A few days ago, I found a few pieces of leftover pastry in my freezer and decided it was finally time to use them. They usually end up there after I’ve made pies, galettes or savoury tarts, so I gathered them all together and turned them into this vibrant stone fruit galette.

If I had to choose between a berry galette and a stone fruit one, I’d pick stone fruit every single time. Once baked, the fruit becomes soft, jammy and incredibly flavourful. I also love mixing whatever’s in season. Every galette turns out a little different, and that’s part of the fun.

This time I used peaches, nectarines, apricots, plums and, for the first time ever, black peaches. They were quite tart on their own, but once baked they worked beautifully alongside the sweeter fruit.

One of the things I love most about this pastry is that you can make it well in advance and keep it in the fridge or freezer. Whenever you’re in the mood to bake, all you need to do is let it soften slightly, roll it out, add the filling and pop it in the oven.

I’m sharing my favourite pastry recipe again below because it’s the one I use for almost every galette, pie and savoury tart. It’s genuinely soo good! Buttery, crisp and beautifully flaky, with layers that almost remind me of puff pastry. I’ve been making it for years, and everyone who’s tried it has loved it.

The best part, though, has to be the crust. Those golden, buttery, crispy edges are my favourite part of every galette.

I really hope you’ll give it a try while stone fruit is still in season.

Let’s bake.

STONE FRUIT GALETTE

*This recipe makes one large galette (about 35 cm).

**The amount of fruit below is perfect for that size, but feel free to adjust it depending on the size of your galette and how much filling you like.

Buttery pastry

340 g plain flour

230 g cold unsalted butter, cubed

125 g ice water

1 tbsp sugar

A pinch of salt

Filling

450–500 g mixed stone fruit (peaches, nectarines, apricots and plums), sliced

100 g caster sugar

1 tsp vanilla bean paste

1½ tsp lemon juice

3 tbsp cornflour

2 tbsp crushed shortbread biscuits or breadcrumbs

1 egg, lightly beaten

Coarse sugar, for sprinkling (optional)

Method

1. Combine the flour, sugar and salt on your work surface. Add the cold butter and gently flatten it with a rolling pin. Chop it into the flour until you have a chunky crumb. Make a well, pour in the ice water and gently bring everything together into a rough dough. You should still see plenty of pieces of butter.

2. Lightly flour your work surface. Shape the dough into a rough rectangle about 2 cm thick. Fold all four sides into the centre, then roll it out again. Repeat this process three times.

3. Wrap the dough well and chill it for at least 2 hours, or overnight. If you’re short on time, freeze it for 30 minutes, then transfer it to the fridge until firm.

4. Remove the dough from the fridge and let it sit for about 10 minutes so it’s easier to roll out.

5. On a lightly floured surface, roll the dough into a circle about 30–40 cm wide and around 3 mm thick. If any cracks appear, simply press them back together with your fingers.

6. Brush the centre of the dough with the beaten egg, leaving a 5 cm border around the edges.

7. Sprinkle the crushed biscuits (or breadcrumbs) evenly over the centre, then arrange the fruit on top. If there’s any juice left in the bowl, spoon it over the fruit.

8. Fold the edges over the filling, pleating as you go. If the dough tears anywhere, simply patch it with a small piece of dough and pinch it to seal.

9. Chill the assembled galette in the fridge (or freezer) for 30 minutes.

10. Meanwhile, preheat the oven to 200°C and position a rack in the lower third of the oven.

11. Brush the crust with the remaining beaten egg and sprinkle generously with coarse sugar, if using.

12. Bake for 35–45 minutes, or until the pastry is deeply golden and the fruit is bubbling.

13. Let the galette cool for 15–20 minutes before slicing.

Serve warm with vanilla ice cream, custard or softly whipped cream. Or simply enjoy it on its own!

See ya,

xx