Stone Fruit Galette
Sweet fruit, flaky crust, and the quiet joy of baking.
Recipe By: Jason Miller
Prep Time: 20 minutes
Bake Time: 35–40 minutes
Serves: 6–8
Ingredients:
- 1 sheet store-bought short crust pastry (or all-butter puff pastry), thawed
- 2 ripe peaches, sliced
- 2 ripe nectarines, sliced
- 2 ripe plums, sliced
- ⅓ cup castor sugar
- 1 Tbsp cornflour
- 1 tsp vanilla extract
- Zest of ½ lemon
- 1 Tbsp lemon juice
- Pinch of salt
- 1 egg, beaten
- 1 Tbsp milk
- 1–2 Tbsp demerara sugar (for sprinkling)
- Optional
- 2 Tbsp ground almonds
- Fresh thyme leaves
- Flaked almonds
How To Make Stone Fruit Galette
- Preheat oven to 190°C (180°C fan). In a large bowl, gently toss together:
peaches, nectarines, plums, castor sugar, cornflour, vanilla, lemon zest, lemon juice and salt. Set aside for 10 minutes. - Place the pastry sheet onto a lined baking tray. Lightly roll into a rough 30cm circle if needed. If using ground almonds, sprinkle them in the centre, leaving a 4–5cm border around the edge.
- Arrange the fruit in the centre of the pastry, keeping most of the juices in the bowl. Fold the pastry edges over the fruit, pleating as you go. Mix the egg and milk, brush over the pastry edges. Sprinkle with demerara sugar.
- Bake for 35–40 minutes or until golden brown and bubbling. Allow to cool slightly before slicing.
- Serve warm with vanilla ice cream or whipped cream
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