Recipes
Stone Fruit Galette
Every year, stone fruit season seems to flash before our eyes. We can’t tell you the number of times we’ve gone to make a cinnamon-plum cake or apricot preserves in early October, only to discover that all of the stone fruit in the produce section has suddenly disappeared. We’re determined not to let their fleetingness take us by surprise again this year — which is why we dreamed up this sunset-hued galette of sweet, succulent peaches and tart, tender plums.
Besides our unconditional love of stone fruit, this galette was inspired by the flavors of a classic, French fruit tart with almond pâte sucrée and frangipane filling. But instead of delicate, lightly floral almonds, we went with warm, earthy hazelnuts to better suit the galette’s rustic sensibilities. Whirled up in the crust, they make each bite as nutty as it is crispy, buttery, and flaky. They also get a caramelly, maple-y complement from the brown sugar and vanilla in the filling.
Baked up, all that nuttiness tastes marvelous with the slices of sweet-tart, caramelized peaches and plums (our favorite part is how the filling coats the underbellies of the fruit). Add a scoop of vanilla bean ice cream, and it’s utterly delightful! We love making this unfussy galette on lazy, late-summer Sundays with the A/C cranked and a record on the turntable. It truly is the perfect dessert for the tail end of summer — that intermediary time when you’re not quite ready to let go of all that bright, fresh produce, but are secretly starting to crave the warm, toasty flavors of fall … just a little bit.
Our tips: This recipe makes enough for one large or two small galettes. If you go the small route, feel free to freeze half the dough and hazelnut filling for up to one month — simply defrost before use. For the stone fruit, you can also substitute nectarines, fresh apricots, or halved, pitted cherries.
Yield: 1 large or 2 small galettes
Ingredients
For the hazelnut crust:
½ cup hazelnuts, toasted and skinned
2 ½ cups all-purpose flour
1 Tbsp granulated sugar
1 tsp kosher salt
2 sticks unsalted butter, diced and chilled
5 Tbsp ice cold water, plus more if needed
For the hazelnut filling:
½ cup hazelnuts, toasted and skinned
¼ cup packed light brown sugar
4 Tbsp unsalted butter
¾ tsp vanilla extract
For the galette:
¾ lb plums, halved, pitted, and thinly sliced
¾ lb peaches, halved, pitted, and thinly sliced
1 egg, beaten
2 Tbsp granulated sugar
French vanilla ice cream, for serving
Directions
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To make the hazelnut crust: Combine the hazelnuts, flour, sugar, and salt in a food processor and blend until the hazelnuts are ground into a rough flour and the mixture feels like fine sand.
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Add the butter and pulse until the butter is pea-size. Pour in the ice water and pulse until evenly distributed and the dough begins to come together.
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Turn the dough out onto the counter, form into a smooth disc, cover with plastic wrap, and refrigerate for 2 hours or up to 2 days.
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When ready to make the galette, preheat the oven to 425°.
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To make the hazelnut filling: Combine the hazelnuts and brown sugar in a food processor and blend until the hazelnuts are ground and the mixture resembles coarse sand. Add the butter and vanilla, and blend until the butter is fully incorporated. Set aside.
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To make the galette: Remove the dough from the refrigerator and let it rest on the counter for 5 minutes.
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Lightly dust a work surface and the dough with flour. Roll out the dough out to a rough ¼”-thick circle, turning it 90 degrees every so often to prevent sticking, and then transfer it to a rimmed baking sheet.
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Spread the hazelnut filling over the dough, leaving a 2” border uncovered. Arrange the plums and peaches over the filling, allowing the slices to overlap.
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Fold the uncovered dough over the hazelnut filling and stone fruit to create a crust.
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Brush the exposed crust with the beaten egg, and sprinkle the granulated sugar over both the crust and the filling.
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Bake the galette for 15 minutes, then reduce the oven temperature to 350° and bake until the crust is golden brown and the fruit is soft and beginning to lose its shape, another 45 to 55 minutes.
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Serve warm with French vanilla ice cream.