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Stone Fruit Galette

stone fruit galette Entree
Stone Fruit Galette
  • Prep 40 min
  • Total 3 hr 40 min
  • Servings 8

Stone fruit favorites come together in this rustic, free-form tart.

Updated September 20, 2016
Gold Medal Flour
Make with
Gold Medal Flour

Ingredients

Dough

  • 1 1/2
    cups Gold Medal™ all-purpose flour
  • 2
    tablespoons granulated sugar
  • 1/4
    teaspoon baking powder
  • 1/4
    teaspoon salt
  • 1/2
    cup cold butter, cut into 1/2-inch pieces
  • 1/2
    cup cold buttermilk

Filling

  • 3
    cups chopped peeled nectarines (3 to 4 medium)
  • 1
    cup sliced plums (2 to 3 medium)
  • 1/3
    cup granulated sugar
  • 3
    tablespoons cornstarch
  • 1
    teaspoon ground ginger
  • 1
    egg
  • 1
    tablespoon milk
  • 1
    tablespoon coarse sparkling sugar

Steps

  • 1
    In medium bowl, stir together flour, 2 tablespoons granulated sugar, the baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in buttermilk until dough comes together. Knead 5 to 10 times or until dough is smooth. Shape dough into flattened round; wrap in plastic wrap. Refrigerate about 45 minutes or until dough is firm and cold.
  • 2
    Meanwhile, heat oven to 425°F. In medium bowl, stir nectarines, plums, 1/3 cup granulated sugar, the cornstarch and ginger until well coated; set aside.
  • 3
    Line large cookie sheet with cooking parchment paper. Using floured rolling pin, roll chilled dough on lightly floured surface to 14-inch circle. Roll up one side of dough onto rolling pin, and carefully place dough on cookie sheet. Spread fruit mixture on top of rolled-out dough, leaving border. Fold 2-inch edge of dough up over filling, pleating crust as necessary.
  • 4
    In small bowl, stir egg and milk until well blended. Brush edge of pastry with egg wash; sprinkle 1 tablespoon sparkling sugar over pastry. Bake 35 to 40 minutes or until crust is golden brown and juices are bubbling. Cool on cooling rack at least 2 hours before serving. Cut into wedges.

  • Galette is French for a free-form tart. It can have savory or sweet filling.
  • Try topping galette slices with sweetened whipped cream or vanilla ice cream.
  • Use a melon baller or small spoon to easily remove plum pits.
  • For extra ginger flavor, try sprinkling 1 tablespoon chopped crystallized ginger on top of fruit!

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
120
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
15%
15%
Exchanges:
Free
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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