This Summery Stone Fruit Galette is going to become your new favorite summer treat! Galettes have a rustic look that we just can’t get enough of. A buttery vegan crust is the perfect pairing for delicious, juicy stone fruits in this gorgeous dessert pastry!
What is a Galette?
A galette is a rustic dessert made of a flaky, buttery crust wrapped around a fruity filling. It has an open top, so you can see the beautiful and colorful fruit you’re about to enjoy! Sweetness contrasting against tartness make this a quintessential summer dessert everyone loves. In fact, it’s perfect for the in-season produce you’re enjoying. Let’s get baking!
The Best Fruit for Galettes
Really, any of your favorite fruits can work in a galette! That’s the beauty of this recipe. It’s not finicky at all! Visit the farmer’s market, see what looks good. You could even use frozen fruit!
- Strawberries, raspberries, blackberries, blueberries . . . any and all the berries, on their own or blended together.
- Apples or pears. These pear well with pomegranate seeds in Fall!
- Stone fruit - this is what we used for this recipe! Peaches, plums, apricots, and/or nectarines are absolutely divine in this summertime dessert. Peach galette is a popular single fruit version and you could follow this recipe exactly and simply use peaches for all the fruit.
- You can even try a savory butternut squash galette or a tomato galette. A summer tomato galette made from vine-ripened farmer's market tomatoes with a drizzle of balsamic vinaigrette and goat cheese is a fantastic savory treat.
Step by Step Images on How to Make a Fruit Galette
Start by combining sliced peaches, plums, cherries, brown sugar, cornstarch, and vanilla in a large bowl. Toss well and set aside
To prepare the crust, combine flour, coconut oil, or butter and salt in a food processor. Pulse until it's well combined and the mixture looks like cornmeal.
Add cold water or plant-based milk, 1 tablespoon at a time and keep pulsing the dough comes together to form a ball.
Sandwich the dough between two pieces of parchment paper and roll it into a 14" circle with your rolling pin.
Roll the dough into a 14" circle, it doesn't have to be a perfect circle. Remember, this is a rustic-looking dessert.
If you have almond flour handy sprinkle some on the dough, scroll to read about other options on how to prevent a soggy bottom. Place the prepared fruit in the center, leaving about a 2-inch border. You don't have to sort the fruit or make it look pretty if you don't have the time.
Fold the dough over the filling. We like to do it in sections to make it easier
The dough may rip in some places, it's no big deal just pinch it together until it wraps nicely around the edges of the fruit. Paint the dough with plant-based milk instead of an egg wash, and sprinkle some sugar on top. Chill the galette before baking it on a sheet pan.
How to Serve Stone Fruit Galette?
Enjoy the fruit galette with a scoop of vanilla ice cream (vegan), coconut whipped cream or just as is.
Frequently Asked Questions
What is the difference between a fruit pie and a fruit galette?
Unlike pies, galettes are rustic and imperfect. They have more fruit and less dough, so your in-season produce can really shine! It’s a really low-effort way to create a beautiful dessert. Both have pie crust and both have fruit baked in their juices. One takes more time to make than the other.
How long does a stone fruit galette keep?
Store your leftovers at room temperature for two or three days or place it in the refrigerator in an airtight container to keep it longer.
Can you freeze a fruit galette?
Yes. Freeze a whole galette or individual slices for a quick treat and the taste of summer all winter long. Place a frozen slice in your lunch box and by lunch time enjoy it! If it isn't quite thawed you can microwave it for thirty seconds.
Tips on How to Make a Great Fruit Galette
Chilling the Galette Dough
Many recipes suggest chilling the galette dough before shaping it. We found that chilled dough was very hard to work with and the sides often cracked when we were folding them. To solve this we chilled the dough after shaping the galette and it worked like a charm!
How to Avoid a Soggy Galette Bottom
No one likes a soggy bottom! There are many solutions for this ranging from egg whites, a layer of fruit preserves, semolina flour, marzipan, bread crumbs, and even crushed cookies! Ultimately we decided to sprinkle some almond flour on the dough before adding the fruit and it worked like a charm.
More Summer Desserts You May Enjoy
- Vegan Gluten-Free Blueberry Raspberry Bars
- Vegan Blueberry Crumble
- Vegan Lemon Blueberry Cake
- Vegan Peach Blueberry Pie
- Fig And Tahini Truffle Tarts
Did you like our Stone Fruit Galette Recipe?
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This post was originally published in August 2016 and was updated August, 2020
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Summer Stone Fruit Galette
- Total Time: 1 hour 20 mins
- Yield: 1 galette - 8 slices 1x
- Diet: Vegan
Description
Sweet, juicy peaches, plums and cherries with brown sugar and a hint of vanilla over a buttery vegan crust. This Summer Stone Fruit Galette is a great way to utilize the beautiful stone fruit available during the summer season!
Ingredients
- 3 peaches, pitted and sliced ¼"thick
- 3 plums, pitted and sliced ¼" thick
- 1 cup cherries, sliced in half and pitted (about 18 large cherries)
- ¼ cup brown sugar
- 2 tbsp corn starch
- 1 tsp natural vanilla extract
- 2 cups flour
- ¾ cup cold coconut oil, cold vegan butter or cold butter
- ½ tsp salt
- 4 tbsp ice-cold water or cold plant-based milk
- Sugar to sprinkle on top, if you have sparkling sugar it would be great to use it here.
- Almond flour to sprinkle at the bottom of the crust (optional)
Instructions
- Preheat the oven to 350F
- Combine the sliced peaches, plums, cherries, brown sugar, corn starch, and vanilla in a large bowl. Toss well and set aside.
- To prepare the crust, combine flour, coconut oil or butter and salt in a food processor. Pulse until it's well combined and the mixture looks like cornmeal
- Add water or plant-based milk 1 tablespoon at a time and keep pulsing the dough comes together to form a ball.
- Cut two large pieces or parchment paper. Place one at the bottom of your working surface and lightly flour it and place the dough on it. Place the other piece of parchment paper on top of the dough. The dough will be sandwiched between two pieces of parchment paper.
- Roll the dough onto a 14-inch circle. This is optional, but you can sprinkle some almond flour on the dough before placing the fruit to prevent a soggy bottom (See Note 1).
- Place the prepared fruit in the center, leaving about a 2-inch border.
- Fold the dough over the filling. We like folding it in sections to make it easier. ( Check out the post's photos for step by step images)
- Carefully grab the parchment paper and transfer the galette to a large baking sheet. Brush the folded dough with some plant-based milk or regular milk and sprinkle the folded dough with some sugar, if desired.
- Chill the unbaked galette for 20 minutes in the fridge or 10 minutes in the freezer. Don't skip this step or your dough may unfold while baking. See note 2
- Bake at 350F for one hour or until the galette has a golden bottom.
Notes
- While we were researching this recipe we found many solutions, to prevent a soggy bottom ranging from egg whites, a layer of fruit preserves, semolina flour, marzipan, bread crumbs, and even crushed cookies! Ultimately we decided to sprinkle some almond flour on the galette before adding the fruit and it worked like a charm.
- Many recipes suggest chilling the galette dough before shaping it. We found that chilled galette dough was very hard to work with and the sides often cracked when we were folding them. To solve this we chilled the dough after shaping the galette and it worked like a charm!
- Do you want to reduce the number of calories per slice? Just cut the slices in half. 8 slices a generous galette portions.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 376
- Sugar: 16.4
- Sodium: 141
- Fat: 20.8
- Saturated Fat: 17
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 2.4
- Protein: 4
- Cholesterol: 0
Raquel
This looks delicious!!! I love galletes! The pictures are so rustic and delicious!
Vicky & Ruth
Thank you Raquel, we love galettes too and they are so easy to make!
Hina Abbasi
This is an amazing recipe and galette pictures so rustic and too delicious as well and i really loved your stone fruit galette...thanks for sharing....!
Vicky & Ruth
Thank you so much!
Martine
Maybe another way to avoid soggy bottoms: I always mix any fruit juice (apples won’t have any but plums have a considerable amount) with lemon juice and cornstarch and any desired spices; I.e.: cinnamon, ginger. Mix well and heat so that it thickens and add it back into the fruit and then into the galette. Never a soggy bottom.
Vicky and Ruth
Thank you for the tip, Martine!