The first pick of juicy, succulent stone fruits of the season is always a delight and is the perfect sign of the upcoming summer months. Peaches, nectarines, plums, apricots and cherries all fall under the category of stone fruit because they all contain a large, stone-like pit inside. With so many different varieties to enjoy, stone fruits can be eaten fresh out of hand or used in a countless number of recipes such as desserts, smoothies and even salads. With so much to celebrate about these gorgeous summer fruits, it’s only fitting that we kick things off with one of our favorite pastries–the galette.
If you want to skip the extra steps of making pie, then the galette is your new best friend. It’s easy to put together but looks beautifully rustic and fancy enough to wow a crowd. Don’t believe us just yet? Check out our Plum Galette from last year. Stone fruits pair well with pastries because of their naturally high sugar content. When baked with sugar and lemon juice, they yield an exquisite caramelized sweetness only found in cooked fruits. For this recipe, we chose Organic Masumoto Peaches and Organic Apricots because of their deliciously sweet flavor that will hold up well during the baking process. For extra color and brightness, we also threw in some blueberries as well.
Peach, Apricot and Blueberry Galette
Yields: 6-8 servings
- 2 Organic Masumoto Peaches, sliced
- 2 Gold Bar Apricots or 2 Organic Apricots, sliced
- 1 cup of blueberries
- 1/2 cup of granulated sugar tablespoons of sugar
- 1 tablespoon of cornstarch
- 1 teaspoon of fresh lemon juice
- 1 egg
- 1 and 1/4 cup of all-purpose flour
- 1/2 cup of unsalted butter, cold and cubed
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
- 5 tablespoons of iced water
- Coarse sugar, for sprinkling (optional)
1. In a food processor, place the flour, salt, sugar inside and pulse until roughly mixed together.
2. Add the cubes of butter and pulse 8 times until the mixture is around the size of small peas.
3. Slowly add in the water, one tablespoon and a pulse at a time. The dough should still look and feel crumbly.
4. On a lightly floured surface, work the dough gently into a flat disk. Wrap it with plastic wrap and chill in the refrigerator for at least an hour.
5. While the dough is chilling, you can make the filling. Add the peach and apricot slices and blueberries to a large bowl and combine with the sugar, cornstarch and lemon juice. Set it aside.
6. Take the dough out of the refrigerator. Lightly dust a surface with flour and roll the dough out into a 12-inch round, about 1/8 inch thick.
7. Place the rolled out dough onto a baking sheet. Place the fruit mixture on the center on the dough in an overlapping pattern. Make sure the blueberries are evenly distributed. Leave about 2 inches of dough from the edge.
8. Fold over the edges of the dough and leave the center open.
9. Whisk the egg with a bit of water and lightly brush the dough with this egg wash. This will give the galette a gorgeous golden brown crust.
10. Bake the galette at 425 degrees for about 15-20 minutes. Once it’s finished baking, allow it to cool for at least 15 minutes.
11. Sprinkle the galette with coarse sugar for added sweetness and texture. (optional)
Have you ever eaten a galette before? What’s your favorite recipe to make with stone fruit? Which stone fruits are you looking most forward to this season?