A peach and plum galette is a beautifully rustic, free-form tart that highlights the juicy sweetness and subtle tartness of summer stone fruits. Its flaky, buttery crust combined with the vibrant, caramelized fruit makes it a simple yet impressive dessert that balances texture and flavor effortlessly.
Ingredients
- 1 1/4 cups (160 g) all-purpose flour, plus extra for dusting
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 8 tablespoons (115 g) unsalted butter, cold and cut into cubes
- 3 to 4 tablespoons ice water
- 2 ripe peaches, pitted and sliced (about 1 1/2 cups)
- 2 ripe plums, pitted and sliced (about 1 1/2 cups)
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract (optional)
- 1/4 teaspoon ground cinnamon (optional)
- 1 egg, beaten (for egg wash)
- Coarse sugar, for sprinkling (optional)
Instructions
- Make the pastry dough: In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
- Add ice water: Drizzle 3 tablespoons of ice water over the mixture. Gently mix with a fork until the dough begins to come together. Add the remaining tablespoon if needed. Avoid overworking the dough.
- Chill the dough: Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. This resting period helps relax the gluten and keeps the butter cold for flakiness.
- Prepare the fruit filling: In a medium bowl, combine sliced peaches and plums with sugar, cornstarch, lemon juice, vanilla extract, and cinnamon if using. Toss gently to coat and set aside to macerate while rolling out the dough.
- Preheat oven and prepare baking sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the dough: On a lightly floured surface, roll the chilled dough into a roughly 12-inch (30 cm) circle, about 1/8 inch thick. Transfer it carefully to the prepared baking sheet.
- Assemble the galette: Spread the fruit mixture evenly over the dough, leaving about a 2-inch (5 cm) border all around. Fold the edges of the dough up over the fruit, pleating as needed to create a rustic edge.
- Apply egg wash and sprinkle sugar: Brush the dough edges with the beaten egg and sprinkle with coarse sugar for a golden, slightly crunchy crust.
- Bake: Bake the galette for 35 to 45 minutes, or until the crust is golden brown and the fruit filling is bubbling. If the crust browns too quickly, tent loosely with foil.
- Cool and serve: Allow the galette to cool on the baking sheet for at least 20 minutes before slicing. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Tips
- Substitutions: You can swap peaches and plums for other stone fruits like nectarines, apricots, or cherries. Adjust sugar based on fruit sweetness.
- Butter temperature: Keep your butter cold for a flaky crust. If it softens too much during handling, chill the dough again before rolling out.
- Prevent sogginess: Tossing the fruit with cornstarch helps thicken juices released during baking, preventing a soggy crust.
- Storage: Store leftover galette loosely covered at room temperature for up to 2 days or refrigerated for up to 4 days.
Serving Suggestions
Peach and plum galette is delightful served slightly warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For a more indulgent touch, drizzle with honey or a sprinkle of toasted almonds. It also pairs wonderfully with a cup of black tea or a glass of chilled white wine, such as a Riesling or Sauvignon Blanc.
Variations
Try adding fresh herbs like thyme or basil to the fruit filling for a subtle aromatic twist. A sprinkle of ground ginger or cardamom can add warmth and complexity. For a nutty crunch, scatter chopped pistachios or pecans over the fruit before folding the crust. If you prefer a richer crust, consider brushing the dough with almond or hazelnut flour mixed into the sugar.
Storage and Reheating
Store any leftover galette in an airtight container at room temperature for up to 2 days to maintain crust crispness. For longer storage, refrigerate for up to 4 days; the crust may soften but the flavors remain excellent. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 10 to 15 minutes until heated through and crust slightly crisped. Avoid microwaving, as it tends to make the crust soggy.
Frequently Asked Questions
Can I make the galette dough ahead of time?
Yes, the dough can be made up to 2 days in advance and kept refrigerated. This actually improves the texture by allowing the gluten to relax and the butter to remain firm, resulting in a flakier crust.
What if my fruit is underripe or too firm?
If your peaches or plums are underripe, try gently warming them with sugar and a splash of lemon juice to soften before assembling. Alternatively, let the fruit macerate longer at room temperature to draw out juices and soften the texture.
How do I prevent the crust from becoming soggy?
Using cornstarch in the filling helps absorb excess moisture. Also, chilling the dough well and baking at a high temperature helps the crust set quickly. Avoid overloading the galette with fruit to minimize juice runoff.
Can I freeze the galette?
Yes, you can freeze the assembled but unbaked galette by wrapping it tightly in plastic wrap and then foil. Freeze for up to 1 month. Bake directly from frozen, adding a few extra minutes to the baking time. Alternatively, freeze baked galette slices and thaw before reheating.
What is the difference between a galette and a tart?
A galette is a free-form pastry with rustic, folded edges and no fixed shape or pan, while a tart is baked in a defined pan with crimped edges. Galettes are typically quicker and easier to assemble and have a more casual appearance.
Can I use gluten-free flour for the crust?
Yes, you can substitute a gluten-free all-purpose flour blend that includes xanthan gum or another binder. The texture may vary slightly, and the dough could be more delicate, so handle it gently and chill well before rolling out.
With its balance of sweet and tart flavors and flaky, buttery crust, this peach and plum galette is a versatile and approachable dessert that showcases seasonal fruit beautifully. Whether for a casual family dinner or a special occasion, it’s sure to impress with minimal fuss.
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