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Stone Fruit Galette

Print Recipe
Course Dessert
Servings 8

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.
Keyword dessert, Fruit, Peaches, Recipes, Stone Fruit, Sweet Treats