Image: Joe Kim/Text:Eryn Chesney/Styling: Ann Marie Favot
Create a rustic galette that celebrates the last of summer’s fresh and fruitful bounty.
Something about stone fruit seems to lend itself to taking a more relaxed approach to dessert. Maybe it’s the brilliantly rich jewel tones, or the firm but sugar-sweet flesh, or the fact that some of these fruits are synonymous with the last days of summer. Whatever the reason, this rustic stone fruit galette with fragrant lemon thyme is the perfect way to savour the final fleeting moments of the heat’s harvest.
- 1 to 1-1⁄4 cups all-purpose flour
- 3⁄4 cup + 2 tbsp granulated sugar
- 1⁄4 tsp kosher salt
- 1⁄2 cup very cold unsalted butter, cubed
- 1⁄3 cup ice cold water
- 5 cups pitted, sliced stone fruit, such as peaches, nectarines, apricots, plums and cherries
- 4 tbsp chopped fresh lemon thyme
- 2 tbsp cornstarch
- 1 egg, beaten
- 3 tbsp sliced almonds
- 3 tbsp coarse raw sugar
Makes one 12" galette.
1 In a food processor, pulse the flour, 2 tablespoons of the sugar and the salt to combine. Add the butter and pulse to a coarse meal with a pea-sized texture. Add the water and pulse until just combined.
2 Scrape the pastry onto a clean surface and work it into a 1"-thick flattened disc. Wrap in plastic wrap and chill for an hour or up to overnight. On a floured surface, roll the pastry into a 12" round. Transfer to a parchment paper-lined baking sheet.
3 In a large bowl, combine the sliced stone fruit, the remaining sugar, lemon thyme and cornstarch. Transfer the mixture onto the middle of the pastry round, leaving a 2" border all around. Fold the edges of the pastry inward over the filling to create a free-form edge. Brush the edge with the egg, and sprinkle with the almonds and coarse sugar.
4 Bake in a preheated oven at 375 F on the centre rack for 50 minutes to 1 hour, until the crust is golden brown and the filling is bubbly.