Stone Fruit Galette

For those who don’t know, a galette (pronounced “guh-let”) is a french term for flat, round, free form crusty cakes. Galettes are super easy to make, and allow plenty of opportunities for improvisation and spontaneity in the filling. While we opted to use fresh nectarines, you can use any or all of the fruit from your box in this recipe, or you can even take it a savory route by going with a roasted veggie filling instead. We love this dish because it’s easy, uses simple ingredients, and is always a crowd pleaser. Our single, most important suggestion is use the freshest, highest quality fruit for your fillings.

Ingredientsnectarines

Filling:

  • 3 large nectarines, halved, pitted, and cut into thin slices (about 3 cups)
  • ¼ cup of flour
  • ¼ cup of packed brown sugar (any brown sugar will suffice)

Crust:

  • ¾ cup + 2 Tbsp of all purpose flourpie crust
  • ¼ cup + 2 tbsp of whole wheat flour
  • 1 Tbsp of sugar
  • 1/2 tsp salt
  • 1/2 cup of cold unsalted butter (1 stick)
  • 2 Tbsp of ice water

For the Finish:

  • 1 egg yolk

Directions

  1. Preheat oven to 425 degrees Fahrenheit.unbaked galette
  2. In a medium bowl, start making the crust by whisking together both flours, salt, and sugar. Remove the butter from the fridge and cut into small ½ inch cubes.
  3. Using a mixer, beat the butter into the flour, salt and sugar mixture until smaller crumbs start to form (about 4 minutes).
  4. Continuing to mix, add the ice water. The dough should form and pull away from the sides, creating a uniform ball.
  5. Using your hands, form the dough into a ball and flatten with the palm of your hand to make a small disk. Wrap the disk with plastic wrap and transfer to the fridge.
  6. Prep your nectarines (or fruit of your choice) by washing, pitting and cutting them into thin slices.
    baked galette
  7. Transfer nectarine to a large bowl, add the flour and sugar and mix until evenly coated.
  8. Once the fruit mixture is complete, remove the chilled dough from the fridge and roll out on a flour-dusted surface. Continue rolling until dough has reached 10 – 12 inches in diameter. If you’re thinking about worrying about the raw edges, don’t, the more rustic, the better.
  9. Mound the fruit mixture into the center of the dough, leaving a few inches around the perimeter.
  10. Fold the edges of the dough inwards over the fruit, this serves to encase the fruit and create a crust while leaving the majority of the galette open-faced for steam to escape.
  11. Before baking, take your egg wash and lightly brush the edges with the egg yolk, then place on the middle rack of your oven and bake for 35 minutes. We suggest serving with either vanilla or lavender ice cream!

If you’re thinking of making a savory galette, we suggest removing the sugar from the dough recipe, and including some sort of cheese or egg binder to the vegetable/vegetable and meat mixture. As noted, fillings are easy to improvise with, but here are some ideas to get you started: https://www.brit.co/savory-galette-recipes/

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