Summer Sweet Tooth Fix: Peach + Plum Galette
Don’t forget to enter our #BFGetPeachy Peach dessert contest for your chance to win a $500 gift card! Details here!
How is it that during the hottest months of the year, when one is supposed to wear the least amount of clothing, such delicious food like BBQ and fruit pies are so religiously celebrated? It’s not exactly fair if you ask us.
But alas, the best fruit pies and all the delectable pulled pork, brisket, burgers, and brats shall be eaten. Because, summer.
One of our favorite (not-beach-body-approved) recipes has got to be for the trusty, never fails, fruit galette. Easier than pie…and without that second layer of crust (so a wee bit healthier, right?!), the fruit really has a chance to shine – both in the beautiful appearance of the finished product and of course, the bold, perfectly sweet, fruit flavors.
This Peach + Plum Galette combines two stone fruits that honestly, make us swoon. And if making the pie dough just seems like a harder task than what you want to conquer – we absolute approve buying pre-made pie dough!
Peach + Plum Galette
- 12 tbsp very cold unsalted butter
- 3 cups all purpose flour
- 1 tsp kosher salt
- 1 tbsp granulated sugar
- 1/3 cup cold vegetable shortening
- 6-8 tbsp ice water
- 1 egg, beaten for egg wash
- 3 medium sized peaches, pitted and cut into thin wedges
- 2 medium sized ripe plums, pitted and cut into thin wedges
- 2 tbsp freshly squeezed and strained lemon juice
- 2/3 cup raw sugar
- Coarse sugar for sprinkling
- 1 tsp vanilla extract
- 3-4 tbsp all purpose flour
In a large bowl, mix the sugar, vanilla, and flour. Add the peaches, plums, and lemon juice to the bowl of vanilla mixture. Gently stir until incorporated.
Remove the dough from the refrigerator and roll out on a well floured piece of parchment paper until the dough forms a 15-inch circle, approximately. Carefully move the parchment paper with dough to a large cookie sheet and spoon the peach mixture into the middle of the dough circle, leaving a 2″ rim of dough. Gently lift and fold the dough over the peach mixture toward the center, working your way around the galette until all sides are folded and the center exposes a 4-inch circle in the center. Brush the top edges of the galette dough with the egg wash.
Bake the galette for 25 minutes, or until the edges turn a golden brown and the fruit filling is slightly bubbly.
Serving suggestion: Serve warm with a scoop of ice cream and a light dusting of powdered sugar.
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