Celebrate Summer with a Rustic Stone Fruit Galette

According to the dictionary definition, a galette is “a flat round cake of pastry often topped with fruit.” But let’s face it—it’s just a flat pie! My family has made this summer recipe with seasonal fruit for years, and I grew up eating my grandma’s version. I wish I had a photo of her with one of her creations, but I was always too busy enjoying it. 

Galettes are synonymous with stone fruit, so I like to top mine with chunks of cherry, peach, nectarine, and plum. Sometimes I throw in mango, too. I’m lucky to work for The FruitGuys and have fresh seasonal fruit delivered for summer recipes every week. (You can schedule deliveries for your office or home here.)

If stone fruit isn’t in season as you read this, you can use any fruit you’d like, like juicy berries, crisp apples, or sweet pears. You can even make a savory version of this recipe with a combination of meat, cheese, and veggies as a main course. The possibilities are endless. Your mind is your only limitation! 

Now, without further ado, here’s the recipe that always gets me excited for peach season. 

Grandma’s Rustic Summer Galette 

Recipe by Joy Padilla for The FruitGuys

Whether you have seasonal fruit delivered for your summer recipes like I do or browse the farmers market for what’s fresh, making this galette is a simple and delicious way to celebrate stone fruit season. 

Ingredients

• 1 9-inch refrigerated pie crust (store-bought or homemade with the recipe below)
• 2 tablespoons sugar, plus 1 teaspoon for sprinkling on crust
• 1 tablespoon cornstarch
• 1 large egg, beaten
• 2–3 cups fresh stone fruit, cut into bite-sized pieces 

Preparation

1. Prepare the Crust: Preheat oven to 425°F. On a baking sheet lined with parchment, gently unfold and lay out the pie crust.
2. Mix the Filling: In a medium bowl, gently mix together the fruit, sugar, and cornstarch. Pour the mixture into a strainer to release any extra juices. 
3. Top the Galette: Pour the fruit mixture into the center of the pie crust and spread it out, leaving a 2-inch border. Fold up bare edges up and over the fruit, covering 2–3 inches on all sides. Pinch the crust into pleats. 
4. Finish the Crust: Brush the egg onto the crust and sprinkle it with the remaining teaspoon of sugar.
5. Bake and Enjoy: Bake the galette until the crust is lightly browned, about 12–15 minutes. Serve it warm or at room temperature.

Serves 6–8. Prep time, 20–30  minutes; cook time, 15 minutes.

Cook’s Note: You can top your galette with multiple fruits (I like a mix of cherries, peaches, nectarines, and plums) or a single stone fruit. Once, I even made single-serve versions of this recipe for a party by making mini gallettes in a muffin pan!

Flakey, Buttery Crust (Including a Gluten-Free Option)

Recipe by Joy Padilla for The FruitGuys

If you love to bake or have a bit of extra time, making your own crust for your galette adds an extra personal touch. Plus, fresh always tastes better than store-bought! 

Ingredients

• 1 ¼ cups all-purpose flour (or Bob’s Red Mill Gluten Free All Purpose Baking Flour for a gluten-free option)
• ¼ teaspoon salt
• ½ cup butter, diced and chilled
• ¼ cup ice-cold water

Preparation

1. Combine the Ingredients: In a large bowl, combine the flour and salt. Use a pastry blender or fork to cut in the chilled, diced butter until the mixture resembles coarse crumbs. 
2. Mix the Dough: Add 1 tablespoon cold water at a time, mixing with a spatula or your hands until the dough comes together. You may not need the full ¼ cup of water, or you may need a little more. 
3. Shape the Dough: Shape your dough into a ball or disc, wrap in plastic or parchment paper, and refrigerate it for at least four hours or overnight. 
4. Roll Out the Crust: Place your dough on a floured flat surface and roll it out into a 9–11-inch circle, adding more flour to your rolling pin as needed. (If you want to avoid the extra flour and the dough sticking to the pin, you can roll the dough between two large pieces of parchment paper.) Now it’s ready for baking!

Cook’s Note: The cold water, cold butter, and chilling are essential for a flaky crust. If you don’t care whether your crust is flaky, room-temperature water and butter are fine. If you’re making a traditional pie, double all measured ingredients, then split your dough in half in step three and roll out a top and bottom crust. 

FAQs

1. What’s the difference between a galette and a pie?

A galette is more rustic and free-form. It doesn’t have a top crust, just a bottom crust folded over the fruit at the edges. It’s also easier to make than a traditional pie because you don’t need a pie dish, just a baking sheet. 

2. Can I substitute another fruit for stone fruit in my galette? 

Yes! Almost any fruit works well in a galette. While stone fruits are the conventional choice, apples and berries are also great—just steer clear of fruits that taste best cold, like melons.

3. How do I store leftover galette?

This recipe is so delicious that you probably won’t have leftovers, but if you do, they should keep covered at room temperature for up to two days or in the fridge for up to four days. Extra slices are delicious warm or cold.

4. Can I make this galette in an office kitchen?

Yes—if your office kitchen has an oven or toaster oven, then this recipe is office-friendly and easy to make on your lunch break, especially with store-bought crust. It’s a great way to use up ripe fruit from your office fruit delivery.

5. Where can I get seasonal fruit delivered for summer recipes like this?

Look for a fruit delivery company that offers seasonal fruit, like The FruitGuys! We deliver fresh, seasonal fruits (sourced from local farms whenever possible) to homes and offices nationwide. Our Harvest Mixes and Season’s Best Boxes typically feature stone fruit in the summer.