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Stone Fruit Galette with Blackberries
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- Recipe Card
Prep time 2hrs
Cook time 1hr
Serves or Makes: 6-8
Recipe Card
For the Dough
ingredients
- 1 cup all purpose flour
- 1 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 6 tablespoon cold unsalted butter, cubed
- 4 tablespoon ice water
- 1 teaspoon apple cider vinegar
For the Fruit
ingredients
- 4 cups stone fruit, pitted and sliced (such as peaches, plums, nectarines, etc.)
- 1/2 cup blackberries (optional)
- 1/2 cup sugar
- zest and juice of 1 lemon
- pinch of salt
- 2 tablespoon flour, cornstarch or arrowroot starch
Other
ingredients
- A handful of: crumbled amaretti cookies, toasted bread crumbs, of nut-flour mixture (2 tbsp ground nuts mixed with 2 tbsp flour and 1 tsp sugar)
- 1 egg, whisked
- 2 tablespoon sugar
Make the Dough
Method
Step 1
Combine flour, sugar, and salt in a large mixing bowl. Add in cubed unsalted butter and pinch with your fingers until the mixture resembles coarse meal.
Step 2
In a measuring cup, mix together ice water and apple cider vinegar. Scatter the vinegar-ice water over the top of the butter-flour mixture and toss until the dough just comes together.
Step 3
Press the dough into a disk, wrap in plastic, and chill for 1 hour.
Step 4
Once the dough has chilled, roll it out into a large circle about 1/8-inch thick on a lightly floured surface. Transfer to a parchment-lined baking sheet and refrigerate while you prepare the fruit.
Prepare the Fruit
Step 1
Sprinkle the sliced stone fruit with sugar, zest and juice of 1 lemon, and a pinch of salt. If your fruit is very juicy add the flour, cornstarch, or ground arrowroot.
Assembly
Step 1
Remove the dough from the fridge and scatter it with crumbled Amaretti cookies, toasted breadcrumbs, or the nut-flour mixture (listed in the ingredient section).
Step 2
Then arrange the prepared fruit in the center of the dough, along with the optional blackberries, leaving a 2-inch border. Fold the edges up over the fruit, pleating as you go to secure the filling inside. Chill in the freezer for about 15 minutes.
Step 3
Preheat the oven to 400° F. Brush the cold pastry border with a little egg wash and sprinkle generously with sugar.
Step 4
Bake on the bottom rack for 45 to 60 minutes, until the juices are bubbling and the crust is well browned. Cool on a wire rack.
Step 5
Serve warm or at room temperature with crème fraîche or ice cream if you’d like.