These stone fruit mini galettes use a crust recipe by a fellow blogger over at Baking The Goods. She was kind enough to let me share her recipe.
For the galette crust – by Baking The Goods:
- 1 cup unsalted butter, cold and cut into 1/2” to 1/4″ cubes
- 8 ounces cream cheese, cold and divided into 1/2” to 1/4″ hunks
- 2 1/2 cups | 12.5 ounces all purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon fine sea salt
- 2 tablespoons vodka (or apple cider vinegar or water) – ice cold
- 1 –2 tablespoons water – ice cold, if needed
- 1 egg+water
- 1 8-ounce can almond paste
For the filling:
- 1 1/2 cups fresh, pitted red cherries
- 3 fresh peaches, peeled and sliced
- 1 cup fresh plums, pitted and sliced
- scant 2/3 cup granulated sugar
- 1/4 cup King Arthur pie filling enhancer
- 1 small lemon, grated and juiced
- sparkling sugar
For the crust:
- If using a food processor, place flour, sugar and salt in food processor bowl and pulse a few times to mix. If mixing by hand, place flour, sugar, and salt in large, deep bowl and whisk together.
- If using the food processor, mix in the cubed butter and cream cheese. It only needs a few pulses. If mixing by hand, use either a pastry blender, or simply toss butter and cream cheese around in flour mixture and pinch to mix in.
- Add the vodka (or apple cider vinegar or ice cold water) and mix until just combined. Mixture should be small pea-size crumbs. To check if there’s enough hydration, gather a fistful of dough and if it holds together, it’s ready. If it’s still crumbly, add small amounts of ice cold water until the dough just starts to come together. Be careful not to add to much liquid to the dough.
- Form the dough into two disks and wrap in plastic wrap and chill them in the fridge while you are making the filling.
For the filling:
- Combine the pitted cherries and plums in a medium bowl. Place sliced and peeled peaches in a small bowl.
- In a small bowl combine pie filling enhancer, sugar, and lemon juice and rind. Divide between two bowls (add more to the cherries and plums). Let sit for 20 minutes while you roll out the crust.
To assemble the galettes:
- To roll out the dough, lightly flour your work surface and divide disks into three equal pieces. Roll out each piece to roughly 7″-8″ in diameter.
- Divide almond paste into six equal pieces and roll out an inch or so smaller than the crust. Place in the middle of the crust.
- Add fruit mixtures to the centers of the galettes, using the almond paste as a guide.
- Fold the edge of the crust up towards the fruit in 2″ increments, pinching or pleating as you go. Combine the egg and 2 teaspoons of water and brush the egg wash all over the folded edge of the crust. Sprinkle with sparkling sugar.
- Place galettes in fridge to chill while heating the oven to 375.
- Place three galettes on parchment on each cookie sheet. If the galettes are too big to fit without crowding on two sheets, use a third baking sheet. Bake 35-40 minutes, rotating pans halfway through.
- Let cool an hour before serving. Enjoy with creme fraiche, vanilla ice cream, or vanilla whipped cream.
You can use store bought creme fraiche, but I always make my own. It’s easy and so much cheaper. I’ve linked the recipe above, but it’s basically 2 cups of heavy cream and 1/4 cup of buttermilk stirred together. Cover with a cheesecloth secure with a rubber band and leave on counter for 8-24 hours. Stir again and refrigerate up to 10 days.
An easy way to remove the skin from the peaches: heat water to a gentle boil in a deep pot. Place peaches in water for 30-60 seconds and remove. Skin should slide right off.
I used apple cider vinegar for my galettes.
Keywords: galettes, stone fruit, cherries, plums, peaches, stone fruit galettes