Stone Fruit Galette
Ingredients
Crust
- 1 ½ cups flour additional for dusting surfaces
- ¼ teaspoon salt
- 1 tablespoon sugar
- ½ cup cold unsalted butter
- 3 fluid ounces ice water
Pie Filling
- 4 1lb 5 ounces peaches, nectarines or plums, sliced fresh or previously frozen
- 2 tablespoons honey
- 1 teaspoon lemon juice
- 1 tablespoon corn starch
- 1/3 cup granulated sugar
Egg wash
- 1 egg white
- 2 teaspoons raw sugar
Instructions
- Preheat the oven to 425 degrees.
- Prepare the crust by combining the flour, salt and sugar. Grate butter into flour mixture, breaking up butter into pea-sized pieces coated in flour. Add water and gently work flour into a ball. Fully incorporate flour, without over-working the dough. Tightly wrap in plastic wrap and place in refrigerator to rest.
- In a bowl drizzle honey over slicedpeaches and sprinkle with lemon juice, corn starch, and sugar. Gently toss tocoat.
- On a well-floured surface, roll dough into a circle, ½ centimeter in thickness. Transfer dough to a parchment lined baking sheet. Arrange fruit in middle of prepared crust with 1 inch spacing between fruit filling and outer edge of circle. Fold the outer edges of dough inward over the filling, creating a 1-inch-wide crust around the perimeter. Pour any additional syrup left over from the peaches into the center of the galette.
- Brush crust with egg whites and sprinkle with raw sugar. Bake for 30-35 minutes, or until the crust is golden brown. Remove from the oven and let cool slightly before serving.
- Best served warm with whipped cream orvanilla ice cream.
