Stone Fruit Galette
No shame is my galette game. And no shame in my breakfast game when I ate this cold the next morning right out of the foil for breakfast. Feel free to reserve your judgement judgy-mc-judgersons. I worked out today. What did you do? Unless you solved world peace, figured out how to deactivate Trump's twitter account or cure an incurable disease, I don't want to hear it. It is not as awesome as this beautiful and delicious galette. I am not someone who cooks a lot of desserts. Don't get me wrong, I have nothing against sweets. In fact, I LOVE them. Unfortunately for me, my metabolism and my ass have decided to boycott efficiently processing and shedding said fat/sugar from said sweets. But a girl has to indulge from time to time. And by time to time, I naturally mean for dinner the night before and breakfast the next day. Duh. And holy crap was this worth it.
I used peaches, nectarines and plums in this mixed stone fruit galette. I am so in love I think cherries will be next! This was the perfect balance of tart and sweetness!!! I feel like I can boast about most things that I cook, but some things get my extra excited. I have never cooked anything very similar to this before. So naturally I approached it wit some hesitation. Typical pies involve lovely lattice work that I am just not capable of. Hand pies can leak if you're not careful. But this guy just involved rolling out the dough and folding it over. Anytime we can involve a no brainer kind of construction, I am game! You can really do this with any kind of filling. But it is stone fruit season, so I am taking advantage of these beautiful summer fruits. Also I am a girl who likes aesthetically pleasing things, and the color variation I envisioned this producing was another selling point. Stunning and blinding beauty aside, this was super scrumptious. Truly the perfect balance of tartness and sweetness. I know I said that above. But just in case you're spacing out or not really reading my nonsense I will say it again. Also, I am a stay at home mom, so my entire life is saying the same thing over and over. And over. And over. Stay at home mom. Over and Over. Stay at home mom. You're welcome Twitter. I am just going to keep saying stay at home mom. Over and mom over.
Makes 2 10" galettes (So you could halve this is you only wanted one.)
For the crust:
2 cups flour
1 tsp sugar
1/4 tsp salt
12 tbsp cold unsalted butter
1/2 cup ice water
egg for egg wash
1. Add flour, salt and sugar to a mixing bowl.
2. Add in half of the cold butter. Make sure your butter is diced into cubes or this will be a much slower process. Haha.
3. Using your hands (or baking tools if you have them, I don't) massage the butter into the dry mixture until it is in little beads.
4. Add the other half of the butter and continue the process.
5. Once your mixture resembles the one pictured above, add your ice water. I put an ice cube into my measuring cup then added cold water. I let it rest until the cube melted.
6. Continue to massage the water in until you have a homogeneous dough mixture. Continue to knead the dough for a few minutes.
7. Divide the dough into two balls.
8. Lightly flour the exterior and press into a disk. Wrap with Saran wrap and place in the refrigerator for 1-12 hours.
For the Filling:
1 1/2 cups white sugar (divided, optional)
6 tbsp cornstarch (divided, optional)
1 lemon juiced and zested
1. Peel the nectarines and peaches (I left my plum skin on), then cut your fruit into wedges. There really isn't a science here, just keep them vaguely similar.
2. So I separated my lighter fruits (peaches and white nectarines) and my plums. I did not want the plum juice to make the white fruit a muddled pink color. You can obviously put them all in one bowl, and it will probably be just fine. But I had to post blog pictures here, so beauty over convenience people.
3. After everything is sliced, add your fruit to a bowl that is large enough to mix ingredients in.
4. If you are doing everything together, just add you cornstarch, sugar, lemon juice and lemon zest into one bowl and mix well. If you are separating it, divide the ingredients in the following way.
Peaches/Nectarines: 1 cup sugar. 4 tbsp cornstarch, half of the lemon zest, 1/2 of the lemon juice
Plums: 1/2 cup sugar, 2 tbsp cornstarch, half of the lemon juice, half of the lemon zest.
Mix the ingredients in the bowls well.
Putting it together:
1. Sprinkle flour on the surface that you wish to roll your galette crust onto.
2. Remove the disk, place it on top of the flour and sprinkle a bit more flour on the top.
3. Roll your disk out so that it is around 1/4" thick and is roughly 12" in diameter.
4. Begin to arrange your fruit. If you are making two galettes, make sure to only use half of the fruit. Make sure you leave 1 1/2" - 2" on the outside so that you can fold the crust over.
5. Fold your edges up around the fruit.
6. Scoop some of the sugar, fruit juice, corn starch liquid into your galette. It contains flavor and the cornstarch will help to keep the filling thick.
7. Whisk the egg with a fork in a small bowl and brush it over the crust. I also sprinkled the top of the filling and the crust with a bit more white sugar, roughly a tablespoon.
8. Bake at 400 degrees for 35-45 minutes. (Mine, cooked separately, took about 40 minutes each.)
Serve with ice cream, whipped cream or plain. Serve hot or at room temp.