Easy stone fruit galette

Easy stone fruit galette

14 ratings

Difficulty

Easy 👌
15
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
1 package
pie dough (23 cm/ 9-in.)
450 g
stone fruit (e.g. peaches, plums, and/or aprictos)
2½ tbsp
sugar (divided)
1 tbsp
cornstarch
2 tsp
lemon (juice)
1
egg
1 tbsp
almonds (sliced)
vanilla ice cream for serving
Metric
Imperial
  • 1 package pie dough (23 cm/ 9-in.)
  • 450 g stone fruit (e.g. peaches, plums, and/or aprictos)
  • 2½ tbsp sugar (divided)
  • 1 tbsp cornstarch
  • 2 tsp lemon (juice)
  • 1  egg
  • 1 tbsp almonds (sliced)
  • vanilla ice cream for serving

Utensils

  • frying pan
  • pastry brush
  • baking sheet
  • oven
  • ice cream scoop (optional)
  • large bowl
  • parchment paper
  • cutting board
  • knife
  • spatula

Nutrition per serving

Cal
190
Protein
3g
Fat
8g
Carb
27g

Step 1/3

Gently unfold pastry and place on parchment paper-lined baking sheet. Slice stone fruit and combine with sugar, cornstarch, and lemon juice in medium bowl.
  • 1 package pie dough
  • 450 stone fruit
  • 2 tbsp sugar
  • 1 tbsp cornstarch
  • 2 tsp lemon (juice)
  • baking sheet
  • large bowl
  • parchment paper
  • cutting board
  • knife
  • spatula

Gently unfold pastry and place on parchment paper-lined baking sheet. Slice stone fruit and combine with sugar, cornstarch, and lemon juice in medium bowl.

Step 2/3

Preheat oven to 220°C/425°F. Add fruit mixture to center of pastry leaving a 5 cm/2-in. border. Fold edges of dough over filling to partially cover. Beat the egg and brush it on pastry.
  • 1 egg
  • pastry brush
  • oven

Preheat oven to 220°C/425°F. Add fruit mixture to center of pastry leaving a 5 cm/2-in. border. Fold edges of dough over filling to partially cover. Beat the egg and brush it on pastry.

Step 3/3

Sprinkle galette with remaining sugar. Bake at 220°C/425° F for approx. 20 min., or until crust is golden brown. Toast the almonds and sprinkle them on top. Serve warm or at room temperature with a scoop of ice cream. Enjoy!
  • 1 tsp granulated sugar
  • 1 tbsp almonds (sliced)
  • ice cream for serving
  • frying pan
  • ice cream scoop (optional)
  • spatula

Sprinkle galette with remaining sugar. Bake at 220°C/425° F for approx. 20 min., or until crust is golden brown. Toast the almonds and sprinkle them on top. Serve warm or at room temperature with a scoop of ice cream. Enjoy!