I don't know about you, but I don't really understand the saying "easy as pie". Why, because making a traditional pie to me is anything but easy.
Maybe it's just my perfectionism? But crimped edges or not to mention a double crust pie make me nervous.
If it said "easy as galette" instead, I would absolutely and wholeheartedly agree. The imperfect, rustic look gives a galette it's appealing character. And lets me avoid having perfectionist's palpitations.
With a galette (or crostata or rustic tart) you just roll out the dough, which is just like pie dough, fill it and fold over the edges. The rougher looking the more character your galette gets.
This peach plum galette is inspired by Jennifer from Savory Simple. Instead of just a simple fruit filling there is a mascarpone cheese layer complementing the fruit in this galette.
And instead of sugar in the filling or sprinkled on the crust before baking, this galette is sweetened by brushing apricot jam on the galette right as it comes from the oven.
Peach + Plum + Apricot: It's a summery culmination of stone fruit!
Feel free to substitute fresh fruit that is currently in season and available to you.
Recipe
Peach Plum Galette
Ingredients
- 1 cup 125 g unbleached all-purpose flour (more for rolling out)
- ½ teaspoon salt
- 6 tablespoons 85 g cold butter
- 2-3 tablespoons 30-45 ml ice water
- 2 red plums
- 2 peaches
- ½ cup 112 g mascarpone cheese (or mascarpone substitute)
- 2 tablespoons apricot jam
Instructions
- Place flour, salt and cut up butter into a food processor and pulse until mixture is crumbly and looks like wet sand. Slowly add water into running machine until a dough ball forms. Shape into a disk, cover in plastic wrap and chill for at least 1 hour or freeze for 20 minutes.
- Thinly slice the peaches and plums and place slices on paper towel to absorb excess liquid.
- Preheat your oven to 375 degrees F. Roll out chilled dough and transfer to a lined baking sheet. Spread the dough with mascarpone cheese while leaving a 1-inch border. Arrange fruit slices in circular pattern over the mascarpone layer. Fold over the edges.
- Bake for 20-25 minutes until fruit is bubbly and crust lightly browned. In the last minutes of baking microwave the apricot jam for 30 seconds. Carefully brush/dab jam over hot galette (fruit and crust). Cool slightly before serving.
Pin Peach Plum Galette recipe for later?
Recipe adapted from Savory Simple
Random Questions
To prevent the bottom of the galette from becoming soggy, one effective technique is to use a light dusting of flour or ground nuts on the pastry before adding the filling. Additionally, ensuring the fruit is not overly ripe and juicy can help maintain the crispness of the crust.
Unlike a pie, a galette is a free-form, rustic tart that is typically made with a single crust. The edges of a galette are folded over the filling, resulting in a more casual and unfinished appearance compared to the polished look of a traditional pie with crimped edges and a top crust.
The three main types of galette are fruit galette, savory galette, and buckwheat galette. Fruit galettes, like the peach plum galette in the recipe, typically feature seasonal fruits. Savory galettes often include ingredients like vegetables, cheese, and herbs, while buckwheat galettes are a type of French crepe made from buckwheat flour and filled with various savory ingredients.
Galette dough is similar to pie dough but may have slight differences depending on the recipe. Both typically contain flour, butter, and water, but galette dough is often rolled out into a single round shape, whereas pie dough is usually divided into two rounds for the top and bottom crusts of a pie.
Jacquee @ I Sugar Coat It!
The saying must have been coined by someone who has clearly never made pie - at least not from scratch. 🙂
Regina
Exactly!!
sweetashoney.co.nz
So true! Are you growing the plum yourself? My grandma used to and I always loved summer time to pick them in the garden and prepare a nice pie.
Regina
I wish I could grow my own fruit. But we live in an apartment and summer is short and very late here in Calgary. We are only just starting to have local strawberries!
What lovely food memories you have of your grandma 🙂
sweetashoneynz
What a beautiful pie it makes me hungry right now 😉
Regina
Thank you so much Carine 🙂 It is amazing how beautiful fruit makes everything look so great!