Stone Fruit Galette

calling all stone fruit

what you need

For Crust:

1 ½  cups AP flour

1 ½ tsp sugar

1 stick plus 2 tbsp cold salted butter, cut into small pieces

1/3 cup ice water

For Filling:

~3 cups stone fruit of choice (cherries, plums, peaches, etc- I like to mix and match)

2 tbsp sugar

1 tbsp flour

1 tsp vanilla extract

1 egg

2 tbsp raw sugar

what you do

Preheat oven to 375.

In a food processor, combine the flour, sugar, salt, and butter for about 5 seconds. *OR use a pastry cutter to work the butter into the flour. Combine until grape-sized pieces butter remain (this was a culinary school tip: the bigger the pieces of butter, the flakier the crust!) Add in the water slowly and process until the dough just comes together. You may not need all of the water. Turn onto a clean counter, gather the dough together, and pat into a disk. Wrap the dough in plastic wrap and refrigerate for 1 hour.

In the meantime, slice or halve (depending on size) stone fruit and then mix with the sugar, flour, and vanilla extract.

Once your dough has chilled, roll out on a floured surface into a 12” circle about 1/8” thick. Transfer dough onto a baking sheet lined with parchment paper (*important to do this BEFORE arranging the filling!). Arrange the stone fruit on top leaving 1 1/2” border and then drizzle some of the juice from the bottle of the bowl on top. Lift the edges of the dough over the filling and fold over, tucking and overlapping as needed until all the dough has been folded.

Beat the egg with a splash of water and brush the mixture all over the crust, then sprinkle with the raw sugar. Bake for ~45 mins (rotating the baking sheet half way through) until the crust is golden brown! Serve warm.