Stone Fruit Galette
I love making galettes because they are pretty much impossible to mess up. As long as you have a dependable dough recipe, you can fill it with most fruit, make a few rustic folds, and you’re on your way to a really tasty treat. You can also get really intricate with arranging the filling, which can be fun.
Stone fruit do really well in galette. Plums, peaches, apricots, nectarines, pluots, etc. get beautifully jammy when baked. The heat of the oven also helps take away some of the sour edge that many of those fruits tend to come with.
Stone Fruit Galette
makes two ~7-inch galettes
1 1/2 cups spelt flour
6 tablespoons + 1 1/2 teaspoons coconut sugar
1 tablespoons fresh minced rosemary
pinch sea salt
3 tablespoons melted refined coconut oil or olive oil, plus more for brushing the crust
1/2 cup + 2 tablespoons warm water
2 tablespoons almond flour (optional)
4-5 medium apricots (or other stone fruit of choice), pitted and thinly sliced
4-5 medium plums (or other stone fruit of choice), pitted and thinly sliced
Put the flour, 1 1/2 teaspoons sugar, rosemary, and salt in a large bowl, mix to combine. Add the oil and start mixing it in with a fork. Slowly stream in the warm water while continuing to mix. Once the dough comes together, knead it with you hands, until you have a smooth, soft dough. Add more water, 1 teaspoon at a time, if the dough appears too dry. Take care not to add too much water, giving the flour a chance to absorb the initial amount of water first. If the dough appears too wet and sticky, add more flour, a little at a time. Divide the dough in half. Flatten each piece into a round disc, put them in a floured bowl, and cover with a damp kitchen towel. Let rest at room temperature for 30 minutes.
Preheat the oven to 400° F (200° C). Line a large baking sheet with parchment paper.
Roll out the dough on a floured surface, one portion at a time, into ⅛"-thick circular sheets, about 9" in diameter. Place one sheet of dough on the prepared baking sheet, keeping it to one side to make room for the second galette. Leaving a 1-2 inch border, sprinkle the sheet of dough with 1 tablespoon of the almond flour, if using, and 2 tablespoons sugar. Arrange half of the fruit on top in any pattern you like (watch this video to see how to arrange it as pictured, skip to 32:16) and sprinkle with 1 more tablespoon of sugar over top. Fold over the edges of the galette, working circularly, until the galette has a folded border. Brush the folded edges with some oil. Repeat this process with the second portion of the dough.
Bake the galettes for 45 minutes, until the dough is golden and the fruit is soft and cooked through. Enjoy the galettes warm or at room temperature.
Intuitive Cooking Takeaways
This galette recipe can be made with any seasonal fruit that does well when baked. Think apples or pears in the fall/winter, strawberries and rhubarb in the spring, or other fruit/berries in the summer. You can also add spices like cinnamon, cardamom, nutmeg, sumac, other herbs, or even nuts or seeds like walnuts, pistachios, poppy seeds, etc.