Stone Fruit Galette
Dare I say that some of my favorite desserts are not of the overly sweet variety? I may be totally alone in this preference, but I can honestly say there are some desserts that are just too sweet, too decadent, too much. In fact, I have an affinity for desserts that can be eaten at breakfast. That’s my threshold. So it’s no wonder I’ve been wanting to try my hand at a rustic, French-style galette (the Italian version is a crostata). A delightfully free-form tart, I made use of late-summer fruit from the farmers’ market in my galette—juicy peaches and ripe black plums, as well as tart red currants—and substituted whole-wheat flour for a grainy texture. It’s not perfect, but that’s entirely the point. And definitely not too sweet, relying mostly on the natural sweetness of the fruit. I can’t wait to come back to this basic recipe again and again, mixing in different fruit or even veggies with soft cheese for a more savory approach. So easy, too!
Stone Fruit Galette with Plums, Peaches & Red Currants
Adapted from Food52’s technique
Crust
2 cups whole-wheat pastry flour
1 1/2 sticks of cold unsalted butter, cubed
1 tablespoon sugar
½ teaspoon salt
5 tablespoons ice water
2 tablespoons unsalted butter, melted
Raw sugar for dusting
Filling
3 ripe plums, sliced
2 ripe peaches, sliced
2 handfuls of fresh red currants
1-2 tablespoons sugar
Combine the flour, sugar and salt in a bowl. Using your fingers, cut the cold, cubed butter into the flour. Work quickly to keep it cold, combining until the mixture becomes coarse crumbs. Sprinkle the ice water over the dough and mix into the dry areas. If needed, add small amounts of additional ice water to reach a workable dough consistency. Press the dough into two flat, round discs (no need to be perfect here) and wrap tightly with plastic wrap. Refrigerate for at least an hour.
Prep the fruit—cut the plums and peaches into thin slices and combine in a bowl with the currants. Toss with a couple spoonfuls of sugar and let sit. Once your dough has chilled, preheat the oven to 400 F and remove dough from the refrigerator. Line a baking sheet with parchment paper. Lightly flour a work surface and roll the dough into an imperfect circle. Transfer to the lined baking pan. Add your fruit filling in the center of the galette, arranging in concentric circles and leaving about two inches of crust around the edges. Fold the edges of the dough up over the filling. Brush the melted butter over the crust, then sprinkle the sugar over the entire galette. Bake 30-45 minutes, until your crust is golden.