The last days of summer are upon us, and quite frankly, I’m not sad at all. I’ll be glad to wish summer a fond farewell and welcome cooler temperatures, pumpkins, fall leaves, and sweaters. Speaking of pumpkins, I had my first soy pumpkin spice latte of the season at Starbucks today. This was the first time I was actually able to tolerate a hot beverage after our scorching summer. Hopefully, there will be many more hot beverages to come as the temperatures gradually lower to a tolerable degree.
Before I bid summer a fond farewell, I decided to take advantage of some stone fruits that are still available in the market. I bought some beautiful large peaches and golden plumcots tinged with a bit of red at the store the other day. In wondering what to do with them, I decided that I would keep it simple and let their natural flavors shine through. I made a rustic galette which is basically an easy, free-form pie without the pie dish. You can bake it up right on a lined baking sheet and customize it to your heart’s content. I used a large peach and a plumcot, but you can mix and match any stone fruits as long as you have about 2 1/2 to 3 cups of fruit total. I have also included notes on how to make it gluten free or vegan (or both!).
Stone Fruit Galette
for the crust
1 cup of whole wheat pastry flour (or 1 cup GF flour mix, such millet, oat, and brown rice flour )
1/2 tsp fine grain sea salt
2 tsp raw sugar
1 stick cold unsalted butter, diced ( or 1 stick of Earth Balance )
4 tbsp ice water
for the filling
1 large peach, sliced
1 plumcot, sliced
1 tsp fresh lemon juice
1/4 tsp ground ginger (or 1/2 tbsp fresh finely minced ginger)
2 tsp raw sugar
1 tbsp whole wheat pastry flour (or oat flour), if needed
For the crust: in a food processor, pulse the flour, salt, and sugar a few times until combined. Add the butter and pulse until it resembles large crumbles. With the processor on low, Add the ice water and process until the dough comes together in 1 or 2 balls. Form the dough into a 1 inch thick flat disc and chill at least 30 minutes. If you do not have a food processor, you can cut the butter into the flour by hand or with a pastry cutter, then add the ice water and bring it together with your hands.
Once the dough has chilled, pre-heat your oven to 350 degrees. On a lightly floured surface, roll the dough into about an 1/8 inch thick round (about 12 or so inches across). Transfer it to a lined baking sheet. In a bowl, gently toss together the sliced fruit, ginger, sugar, and lemon juice. If your fruit was very ripe and juicy, you may need to add a tbsp. of flour here to help thicken the juices. Put the fruit in the center of the crust leaving a 2 inch border. Fold up the dough a section at a time to create a crust around the fruit and pinch it to ensure it stays when baking. Bake the galette 50 to 60 minutes until the edges are golden and baked through.