Skip to Content

Stone Fruit Galette

  • Save Recipe
  • Prep 40 min
  • Total 3 hr 40 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Stone fruit favorites come together in this rustic, free-form tart.
Updated Sep 20, 2016
  • Save
  • Shop
  • Share
  • Keep Screen On



  • 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


  • 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
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Galette is French for a free-form tart. It can have savory or sweet filling.
  • tip 2
    Try topping galette slices with sweetened whipped cream or vanilla ice cream.
  • tip 3
    Use a melon baller or small spoon to easily remove plum pits.
  • tip 4
    For extra ginger flavor, try sprinkling 1 tablespoon chopped crystallized ginger on top of fruit!


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
© 2023 ®/TM General Mills All Rights Reserved