The College Housewife » Recipes » sweets » Stone Fruit Galette

Stone Fruit Galette

This summer I am posted in Aspen working for an event design company called Bluebird Productions.

 Not only is Aspen stunning in the summer time but I’m also working on projects that I LOVE. For the food&wine classic in Aspen I was able to work on some really fun tablescape design (I’ll post pictures from it soon!)

We also designed a “wine at the mine” party for a wine company called The Infinite Monkey Theorem. The party was equipped with endless alcohol, burlesque dancers in the mine, aerial artists and even Drew Barrymore made an appearance. 

In shorter terms. Life is reeeal good. I’m doing a job that I love and I’m in one of the most gorgeous places in America. 

If you’re a pastry / dessert beginner a galette is super simple. It’s a french derived pastry that is sort of like a see through pie. You only use one pastry and fill it with sweetened fruit of your choice.

Galette’s can be made savory or sweet but either way they’re delicious. Stone fruit is my favorite season so I turned to peaches, plums and apricots for my galette. They also make for a great presentation. The tri-color is really eye catching. 

I was short on time so I cheated and used some roll out pie dough. But if you have the time and you’re feeling authentic feel free to use a homemade dough, I’ve attached a great recipe that I use. 

Stone Fruit Galette

3 Apricots
3 Plums
3 Peaches
1 Cup of Granulated Sugar
1 Tablespoon of Corn Starch
1/2 Teaspoon of Salt
1 Teaspoon of Vanilla Extract
1 Teaspoon of Cinnamon
1 Cup of Butter (2 Sticks)
2 1/2 Cups of All Purpose Flour
1 Teaspoon of Sugar
1/2 Teaspoon of Salt
1/4 Cup of Iced Water
1 Egg
1 Tablespoon of milk or cream
1 Glass of wine for yourself (optional of course, but always nice when you’re in the kitchen 😉

yields two galettes

With a cheese grater, grate your butter into a large mixing bowl. Combine butter, flour, sugar, and salt with your fingers until crumbly. Slowly add in your ice water and mix with your hands again. Form dough into two disks and refrigerate for three hours or overnight. 

Remove pits and thinly slice your fruit. In a large bowl combine fruit, sugar, vanilla extract, cinnamon, salt and corn starch. 

Roll out one pie disk until the diameter is 8-9 inches.  (Dust your area with plenty of flour!) Place your sliced fruit in pie dough in a spiral form. Fold up edges. Sprinkle with sugar. With a pastry brush, brush on egg and milk wash to the top of your dough. 

Bake at 350 degrees fahrenheit for 40-50 minutes or until edges are golden brown. 

Serve with vanilla bean ice cream for the ultimate backyard summer dessert. 


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