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.
Peach Plum Galette
- 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
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.
Recipe adapted from Savory Simple