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Savor the end of summer with this peach-plum galette

I had to put my stone fruit supply to good use, one more time.
Peach and plum galette.
Peach and plum galette. [ MICHELLE STARK | Times ]
Published Sep. 16, 2020

I was going to write this week about ingredients I like to cook with this month to get in the mood for fall, or at least Florida’s version of it.

But it turns out I can’t let summer go just yet.

Peaches and plums have been my snack of choice this past month or so. I let them sit out on the counter for a day or two until they’re ripe but not mushy, then eat them over the sink and let the juices drip.

But my last batch of stone fruits was a clear sign that summer, and peach and plum season, is coming to an end.

I knew these particular fruits may be better cooked into something else than eaten as they were — a little bruised, a little too soft.

And once I decided I wanted something sweet instead of savory, there was really only one choice: a galette.

Related: A galette is easier than, well, pie

Galettes are basically low-key pies, desserts that don’t require much skill at all once you have bought or made a pie crust. Fruits get mixed with sugar and a bit of flour, then heaped into the middle of a pie crust round. The edges are folded up, always a little imperfectly, and the whole thing bakes for at least an hour, giving the fruits a chance to get nice and soft and the crust a chance to get golden and crisp.

Galettes are almost always messy looking, but gorgeous in their own way. They ooze with the juices from the fruits, now jammy from the sugar and the time in the oven. Stone fruit galettes are my favorite kind, a glorious mixture of sweet, tart and buttery.

You can adapt the recipe below to work for just about any fruit. Apples would be a good choice for this time of year, a signal that fall is on its way, even if summer is still lingering.

Peach and Plum Galette

1 (9-inch or so) pie crust, homemade or store-bought

About 1 ½ pounds, or 3 cups fruit (I used peaches and plums), thinly sliced

½ cup granulated sugar

2 tablespoons cornstarch or flour

1 lemon

1 egg

Preheat oven to 375 degrees.

Place your pie crust on a large piece of parchment paper. Roll it out into a large circle on the parchment, at least 12 inches across. Transfer paper with dough on it to a large baking sheet. Place in the refrigerator. (If you don’t have room in the fridge, don’t stress too much.)

In a bowl, mix fruit, sugar and cornstarch or flour. Grate the zest from the lemon into the bowl, then cut the lemon in half and squeeze the juice in there, too. Stir well to combine everything.

Remove dough from fridge. Spoon fruit into the center. Fold up the edges of the dough toward the center. They likely won’t cover all the fruit; that’s normal.

Mix the egg in a small bowl with 1 tablespoon water, then brush or spoon over the crust. This helps create a golden crust.

Bake for 50 minutes, then check. You want the dough to be golden and the fruit and its juices to be rather jammy. It’s okay if some of the juices have leaked out onto the parchment, and even if they have burned. Just worry about your crust and the fruit in the galette. Bake for up to 75 minutes until done.

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Remove from oven, let sit 10 minutes, then serve. It goes great with a scoop of vanilla ice cream.

Source: Adapted from Alison Roman