This colorful stone fruit galette incorporates peaches, nectarines, and plums for maximum juicy flavor. Combined with a flaky, buttery gluten-free crust and sweet almond paste filling sandwiched in the center, summer dessert has never been easier or more delicious!
This post is sponsored by Sprouts. As always, all thoughts and opinions are my own.
It wouldn’t be summer without a galette recipe, and boy do I have the most summery one for you. Buttery, flaky crust, juicy summer stone fruit, and a sweet almond filling sandwiched in the middle – what’s not to love? Bonus points because it’s fairly easy to make and just begs for a cold scoop of ice cream on top. P.S. No need to choose between your favorite stone fruit because we’re using peaches, plums, AND nectarines here.
What is a galette?
A galette (or crostata, as it’s known in Italy) is a free-form pastry that’s typically layered with a fruit filling. From the buttery crust to the sugar-sweetened fruit in the center, its elements are *very* similar to pie, but composed in a much more casual manner. Other ingredients are often introduced, like a cream cheese filling or, in this case, an almond one. The beauty of a galette is that once you know how to make the dough, it’s easy to fill it with whatever flavors you’d like. And because galette dough is typically much more forgiving than pie crust, rolled directly over the parchment on which it bakes, and intended to appear rustic, galettes are generally low-maintenance to make. In short, they’re perfect for an everyday summer dessert!
Tips for making galette dough
I’ve said it before and I’ll say it again, I love galettes because the dough is sooooo much easier to work with and assemble than pie crust. That being said, here are a few tips I’ve accumulated over the years for perfecting the art of the galette (dough):
Use cold butter and grate it into your dry ingredients. As with pie, you want to use cold butter for this dough in order to achieve a flaky crust. When it hits the oven, the water in the butter will evaporate, creating those flaky pockets. Grating the butter in with a box grater transforms it into small chunks that are easy to incorporate into the flour. This trick also eliminates the need for a food processor (which many dough recipes require).
Add ice water, and use just enough of it. You want to use ice water in your dough because cold water = cold butter = flaky crust. The trick is to use *just* enough to easily bring the dough together without making it sticky. For various reasons (type of flour, exact amount used, climate, etc.) your dough may need a slightly different amount of water than mine; I always include the water measurement in galette recipes as a range for this reason. Use physical and visual cues to determine exactly how much you need.
Be gentle with it. In order to keep your galette crust tender and flaky, it’s important not to overwork the dough. Handle it only as much as necessary when making and rolling it.
Be mindful when rolling out your dough. Always lightly dust your parchment and dough with flour before rolling to prevent sticking. If the dough cracks, it may be too cold. Let is sit at room temperature for just a couple minutes before reattempting. If at any point it starts to stick, transfer it back to the refrigerator (use your parchment to lift it!) and chill briefly before continuing.
Where to find summer stone fruit
Now that you’ve made your dough, it’s time to talk fillings. A galette is only as good as the fruit it’s made with, so it’s important to source your fruit well! I often buy my produce at Sprouts because I know I can count on their fruit to be peak-of-season and extra juicy. (Nobody wants a hard, flavorless peach!) They also always have a wide variety of stone fruit to offer, many of which are grown from family-owned farms. This is perfect because a galette is essentially a blank canvas for whatever fruit you’d like to use. And on that note…
Varieties of fruit to use
For this galette I used yellow peaches, white nectarines, and red plums. I was aiming for a variety of flavors and colors, all of which pair well with each other and with the almond filling I included. That being said, feel free to take some liberties with the exact variety of stone fruit you choose to use. Peaches, nectarines, plums, apricots, plumcots, and apriums would all be great choices here!
While this galette should be assembled immediately prior to baking, certain components can be made ahead of time. The dough can be made and refrigerated until ready to use; make sure to wrap it tightly in plastic wrap before chilling, and allow it to soften slightly at room temperature until it can be rolled without cracking. The almond filling can also be made ahead of time; cover and refrigerate until ready to use.
Galettes are best served fresh, while still warm from the oven. It’s at this point that the crust is the flakiest, the fruit is the juiciest, and any ice cream/whipped cream served on top will melt perfectly into every fruity crevice. And did I mention you should definitely serve this ice cream or whipped cream? It’s not mandatory, buttt it also kind of is.
More galette recipes
Since I’m forever trying to spread the word that galettes > pie, here are a few more of my favorite variations to try!
Apricot Almond Galette – Another stone fruit galette! I’m a huge fan of the apricot-almond combo, and this one also includes cherries as a bonus.
Apple and Rhubarb Galette – Because rhubarb season and stone fruit season overlap, and you shouldn’t miss either!
Apple and Almond Galette (with Honey Whipped Cream) – What can I say?! Almond just pairs so well with allll the fruits.Print
Stone Fruit and Almond Galette
This colorful stone fruit galette combines peaches, nectarines, and plums for maximum juicy flavor. Combined with a flaky, buttery gluten-free crust and a sweet almond paste filling sandwiched in the center, summer dessert has never been easier or more delicious!
- Prep Time: 1 hr 35 minutes
- Cook Time: 30-35 minutes
- Total Time: 2 hrs 10 minutes
- Yield: one 10” galette 1x
- Category: pies & tarts
- Method: baking
- Cuisine: French
- Diet: Gluten Free
- 1 1/4 cups, spoon and level (5 1/4 ounces) gluten-free all-purpose flour with xanthan gum
- 1/2 cup (2 ounces) almond flour
- 1 1/2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 10 tablespoons (5 ounces) salted butter, cold
- 3–4 oz. ice water
- 1 teaspoon almond extract
- 1/2 cup (2 ounces) almond flour
- 3/8 cup (1 1/2 ounces) powdered/confectioner’s sugar
- pinch of salt
- 1 tablespoon heavy cream
- 1/2 teaspoon almond extract
- 2 tablespoons cornstarch
Stone Fruit Filling
- 1/2 cup (3 1/2 ounces) granulated sugar
- 3 tablespoons cornstarch
- 2 medium yellow peaches, thinly sliced
- 2 medium white nectarines, thinly sliced
- 2 medium red plums, thinly sliced
Garnish & Glaze
- 2 tablespoons heavy cream
- sliced almonds
- turbinado sugar
- In a medium mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, granulated sugar, and salt.
- Use the large-hole side of a box grater to grate in the salted butter. Lightly toss butter with dry ingredients to coat, and then use a pastry cutter to disperse the butter into the dry ingredients, making sure no large chunks remain.
- Sprinkle 3 ounces ice water and the almond extract over the dry ingredients. Use hands to gently bring the dough together into a ball; it should be neither dry nor sticky. Add up to an additional 1 ounce water if needed.
- Transfer dough to a large piece of plastic wrap, flatten into a small disc, and wrap tightly. Refrigerate for 1 hour while prepping filling.
- In a small mixing bowl, whisk together almond flour, powdered sugar, and a pinch of salt. Add heavy cream and almond extract. Use a spatula to mix in until the mixture comes together.
- Add cornstarch and blend in with a pastry cutter; the mixture should be crumbly. Cover with plastic wrap and set aside.
Stone Fruit Filling:
- In a large mixing bowl, whisk together granulated sugar and cornstarch. Add sliced fruit and gently toss in until completely coated in the sugar mixture. Cover with plastic wrap and refrigerate until ready to assemble galette.
- Cut a piece of parchment paper to the size of a standard cookie sheet and dust generously with gluten-free flour. Transfer chilled dough to parchment, dust surface with flour, and roll out to a 12” round, adding more flour as needed to prevent sticking. If desired, trim outer border of dough to form a circle with clean edges.
- Leaving a 1 ½” border around the outer edge of dough, sprinkle almond filling evenly over center section. Arrange sliced fruit in a concentric pattern on top, working from the outside in towards the center, and slightly overlapping each fruit slice with the next. Reserve leftover juice for brushing on fruit before baking.
- Gently fold and pleat edges of dough over outer border of fruit filling. If dough starts to tear while doing this, refrigerate for just a few minutes before reattempting.
- Carefully slide or lift parchment onto baking sheet and transfer galette back to refrigerator to chill while preheating oven.
- Preheat oven to 400ºF. Just before baking, brush crust with heavy cream and sprinkle with sliced almonds and turbinado sugar. Brush fruit filling with leftover juice.
- Bake galette in preheated oven for 30-35 minutes, until crust is golden. Serve warm, with whipped cream or vanilla ice cream.
Feel free to use any combination of peaches, nectarines, and plums in this recipe, or experiment with a similar stone fruit. Just aim for about 4 cups of sliced fruit total.
Keywords: gluten-free galette, stone fruit galette, almond galette, peach galette, plum galette, nectarine galette, summer desserts