This rustic galette can be made with any stone fruit (peaches, plums, nectarines), you like!
by Lindsay Evans
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What's one of our favourite things about summer (aside from the obvious, summery cocktails, ice cream and homemade popsicles)? Stone fruits. Stone fruits—technically called drupes—are any fruit that contain a hard pit (or stone) in the centre of the fruit. Obvious examples are peaches, nectarines and plums, but lesser thought of stone fruits include mangoes, cherries and even avocados.
So, why do we love them? Aside from being seriously delicious, sweet and juicy during the summer months (when they are often grown locally and at their peak), stone fruits are low in calories, have a high water content which boosts hydration, contain loads of fibre which aids in digestion and offer a serious dose of vitamins, antioxdant and phytonutrients. Keep reading for the low-down of some of our fave summer stone-fruits. Here, we've created a super awesome recipe using stone fruits that's pretty much the perfect summer dessert: A stone fruit galette (called stone fruit because you can choose your favourite one and we promise it will work in this recipe!).
1/2 cup cold unsalted butter, diced
2 cups all purpose flour
3 tbsp granulated sugar
1 tsp salt
1/2 cup ice water
1 tbsp all-purpose flour
1 tbsp granulated sugar
1/2 tsp ground cinnamon
1/2 tsp sea salt
zest of 1 lemon
8 plums, nectarines or peaches, pit removed and sliced into 1/4-inch wedges
1 large egg, beaten
1 tbsp demerera sugar, plus more for sprinkling
Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside. Pulse together flour, sugar and salt in a food processor. Add cold butter cubes and pulse until breadcrumbs form. Gradually add ice water, pulsing until dough comes together. Pinch a small amount to make sure it holds together. Turn dough out onto a clean surface and knead gently until dough comes together. Pat into a disk, wrap in saran wrap and refrigerate for at least 2 hours, or overnight.
Sprinkle a clean work surface lightly with flour. Roll out dough to a 12-inch round, about 1/4-inch thick. Transfer dough to prepared baking sheet and refrigerate until firm, at least 20 minutes.
Meanwhile, in a small bowl, mix together flour, sugar, cinnamon, salt and lemon zest. Place plums in a large bowl and toss with flour mixture. Remove dough from fridge and pile plum mixture in the center of dough, leaving a 2-inch border all the way around. Fold outside border over plum mixture, overlapping where necessary and gently pressing to adhere the folds.
In a small bowl, beat together egg with a splash of water. Brush edges of dough with egg mixture, and sprinkle with demerera sugar. Bake until crust is golden brown and juices are bubbling, about 45 minutes. Transfer the baking sheet to a wire rack to cool. Serve warm or at room temperature with vanilla ice cream.