Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Susie Theodorou
Use any stone fruit that looks good to you, or combine two or three types as long as the total weight is 2 lb. For example, try baking with a mix of plums, or combine peaches and nectarines, or try apricots and cherries.
- 8 servings
- 2 tsp. cornstarch
- 1 tsp. finely grated lime zest
- 1 tsp. kosher salt
- 1/3 cup sugar, plus more for sprinkling
- 1 lb. peaches, cut into 3/4"-thick wedges
- 1 lb. plums, cut into 3/4"-thick wedges
- 1 Tbsp. fresh lime juice
- 1 tsp. vanilla extract
- 1 tsp. finely grated peeled ginger (optional)
- Extra-Flaky Pastry Dough
- 1 Tbsp. heavy cream
- Softly whipped cream or vanilla ice cream (for serving; optional)
- Preheat oven to 400°F. Combine cornstarch, lime zest, salt, and 1/3 cup sugar in a medium bowl. Toss with your hands to combine, then add fruit and toss to coat. Add lime juice, vanilla, and ginger (if using); toss gently.
- Arrange fruit mixture in the center of chilled dough (still on parchment on baking sheet) and spread out evenly, leaving a 3" border. Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal). Pour cream into a small bowl and brush all over dough. Sprinkle sugar evenly over dough.
- Place galette in oven and immediately reduce heat to 375°F. Bake, rotating halfway through, until crust is deep golden brown everywhere, fruit is softened, and juices are bubbling, 45–50 minutes. Let galette cool 2 hours before serving.
- Serve galette with whipped cream or ice cream if desired.
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