Dessertsdeliciouslyella
Summer Stone Fruit Galette
Serve this gorgeous galette at summer gatherings. To tailor it to your taste — use any stone fruit for the filling (nectarines or plums also work equally well); and add a handful of berries or cherries for an extra burst of colour and flavour. The layer of almond butter on the pastry is optional but we love the added richness it brings to this rustic dessert.
👥 4 Servings⏱️ Prep & Cook: 1h 20m🔥 Cook: 1h 20m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●oven
📝 Preparation Steps
1
To make the pastry, place the flour, sugar, salt and coconut oil into a food processor and blitz until no lumps of coconut oil remain. Slowly add the ice cold water, 1 tablespoon at a time; continue to process until the pastry begins to clump together. Stop the machine. You’ll know when it has been mixed enough when you squeeze it in your hands and it holds together. Tip the pastry out onto a clean surface and gently knead with clean hands. Form it into a disc, wrap in clingfilm and refrigerate for at least ⏱️ 20 minutes. The pastry dough can be made up to 3 days ahead of time. If you don’t want to use clingfilm, simply place the dough on a plate and cover with a bowl.
coconut oil3.5 ozice cold water4 tablespoons
2
While the dough is chilling, prepare the filling. Place the stone fruit (and the blueberries, if using) in a medium bowl. Sprinkle over the sugar, lemon juice, cinnamon, vanilla and cornflour. Toss to coat and set aside.
3
Remove the dough from the fridge. If it’s too hard to roll, let it rest at room temperature for 10–⏱️ 12 minutes. Place the dough onto a clean work surface lightly dusted with flour.
4
Lightly dust the dough and a rolling pin with flour and roll the dough out, rotating often, until you have a 25cm / 9″ circle.
5
Transfer the dough onto a baking tray lined with baking parchment. Spread the centre of the dough with the almond butter, leaving a 5cm / 2″ border. Place the fruit onto the portion of dough coated with almond butter and gently fold up the edges. Reserve the juice from the bowl that contained the fruit filling.
6
Brush the exterior edges of the pastry with oat milk and lightly sprinkle with coconut sugar. Place into the fridge to chill while you preheat the oven. To prep ahead, you can make the galette up to this stage the day before.
coconut sugar1 tablespoon
7
Preheat oven to 200°C / 180°C fan / 390°F. Place the galette into the centre of the oven and bake for 35–⏱️ 40 minutes, until the crust has darkened and the fruit has reduced. Remove from the oven and brush the fruit filling with the reserved juice. Return to the oven for a final ⏱️ 5 minutes. Remove and allow to cool on a wire rack before serving.
8
Serve with plant-based ice cream, if desired.
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