STONE FRUIT GALETTE

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40 min Prep
3 hr 40 min Total
Pie Iconb
8 Servings

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Stone fruit favorites come together in this rustic, free-form tart.


Ingredient List
    Dough
  • Small check mark in a circle icon1 1/2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon2 tablespoons granulated sugar
  • Small check mark in a circle icon1/4 teaspoon baking powder
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon1/2 cup cold butter, cut into 1/2-inch pieces
  • Small check mark in a circle icon1/2 cup cold buttermilk
    Filling
  • Small check mark in a circle icon3 cups chopped peeled nectarines (3 to 4 medium)
  • Small check mark in a circle icon1 cup sliced plums (2 to 3 medium)
  • Small check mark in a circle icon1/3 cup granulated sugar
  • Small check mark in a circle icon3 tablespoons cornstarch
  • Small check mark in a circle icon1 teaspoon ground ginger
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon1 tablespoon milk
  • Small check mark in a circle icon1 tablespoon coarse sparkling sugar
Preparation
  1. In medium bowl, stir together flour, 2 tablespoons granulated sugar, the baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in buttermilk until dough comes together. Knead 5 to 10 times or until dough is smooth. Shape dough into flattened round; wrap in plastic wrap. Refrigerate about 45 minutes or until dough is firm and cold.
  2. Meanwhile, heat oven to 425°F. In medium bowl, stir nectarines, plums, 1/3 cup granulated sugar, the cornstarch and ginger until well coated; set aside.
  3. Line large cookie sheet with cooking parchment paper. Using floured rolling pin, roll chilled dough on lightly floured surface to 14-inch circle. Roll up one side of dough onto rolling pin, and carefully place dough on cookie sheet. Spread fruit mixture on top of rolled-out dough, leaving border. Fold 2-inch edge of dough up over filling, pleating crust as necessary.
  4. In small bowl, stir egg and milk until well blended. Brush edge of pastry with egg wash; sprinkle 1 tablespoon sparkling sugar over pastry. Bake 35 to 40 minutes or until crust is golden brown and juices are bubbling. Cool on cooling rack at least 2 hours before serving. Cut into wedges.
Tips
  • Galette is French for a free-form tart. It can have savory or sweet filling.
  • Try topping galette slices with sweetened whipped cream or vanilla ice cream.
  • Use a melon baller or small spoon to easily remove plum pits.
  • For extra ginger flavor, try sprinkling 1 tablespoon chopped crystallized ginger on top of fruit!