Name: Stone Fruit Galette
Cook time: 7200 s
Total time: 7200 s
Yield: 1 galette
Ingredients: For the dough; 250 gr pastry flour; 113 gr butter; 50 gr iced water; 25 gr sugar; 5 gr salt; For the filling; 100 gr almond flour; 100 gr AP flour; 3 plums; 3 peaches; 3 nectarines; 50 gr butter; For the crust; Heavy cream (for brushing); Sugar (for sprinkling)

BENGINGI

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Stone Fruit Galette

cook:

2 h 0 min

0.0

(3)

Stone Fruit Galette is the perfect way to surprise your loved ones on those sunny summer days. This dessert is so simple and quick to make that you'll have more time to enjoy the sunshine! Picture this: plums, peaches, and nectarines all packed into a deliciously flaky galette. It's like a burst of summer sweetness in every single bite! But wait, there's more! We've got a little tip to make it even better – a sprinkle of sugar on the edges of the dough. That's the magic touch that gives it that perfect texture you won't be able to resist. Now, we know that every great dessert needs a perfect pairing. That's why we suggest serving your galette with a dollop of creamy labneh cheese. Trust us, it's a match made in dessert heaven! The tangy labneh perfectly balances the sweetness of the fruits, creating a taste sensation that will have you reaching for seconds (and maybe even thirds!). So, whether you're having a summer picnic with friends, a cozy date night, or just craving something sweet, our Stone Fruit Galette is the way to go. It's easy, it's fun, and it's bursting with those juicy summer flavors you love. Let's get baking and make some unforgettable memories together. Soak up the sun and savor the sweetness – let the good times roll!

1 galettes

original

metric

Ingredients

For the dough

250 gr pastry flour

113 gr butter

50 gr iced water

25 gr sugar

5 gr salt

For the filling

100 gr almond flour

100 gr AP flour

3 plums

3 peaches

3 nectarines

50 gr butter

For the crust

Heavy cream (for brushing)

Sugar (for sprinkling)

Directions

Step 1

Cut butter into tiny cubes and place in the frizzer for 10 min.

113 gr butter

Step 2

In a food processor combine the flour, sugar and salt. Add the frozen butter cubes and blend in pulses until you achieve a sandy texture.

250 gr pastry flour

25 gr sugar

5 gr salt

113 gr butter

Step 3

Add the ice water while keep blending in pulses. Blend just until you achieve thicker pieces, you don't want to reach a cohesive dough.

50 gr iced water

Step 4

Remove from the food processor onto a working surface and bring together into a cohesive dough. Wrap in plastic wrap and place in the fridge for at least 30 min (up to 2 days).

Step 5

Cut the fruits in half, and remove the pit. Slice the fruits into thin slivers and keep them together in a fan shape.

3 plums

3 peaches

3 nectarines

Step 6

Combine almond and AP flour. That would be the base for the fruits that will help to absorb the liquids released during the baking process.

100 gr almond flour

100 gr AP flour

Step 7

Preheat your oven to 375F or 180C.

Step 8

Remove the dough from the fridge and roll on a floured parchment paper into a 1/2 inch thickness sheet. Try to keep the shape of the dough as round as you can.

Step 9

Spread the almond/AP flour mix on the dough, leaving about 1-2 inches clean edges. Place the fanned fruits on top.

Step 10

Fold the clean edges of the dough towards the center, trying to not break the dough.

Step 11

Brush the edges with heavy cream and sprinkle sugar on the fruits and on the edges.

Heavy cream (for brushing)

Sugar (for sprinkling)

Step 12

Add butter pieces on top of the fruits and bake for 40-45 min.

50 gr butter

Step 13

Remove and serve with some labaneh cheese to balance the sweetness.

Step 14

YASSS!

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