Three Ways: Summertime Galettes

I wanted to start a new recipe videos series where I take 1 basic recipe then show you how to create three different recipes with it. Sound good? Today we are talking about galettes. Galettes are basically pie dough that wrapped around fresh fruit or veggies. Since we are in the thick of glorious summer I wanted to show three of my favorite summertime galettes:  stone fruit, berry and tomato.

Galettes are super easy (the more rustic the better) and work with whatever fresh fruit or vegetables you have in your house. For any type of sweet galettes I use just sugar, cornstarch, salt, and lemon juice so feel free to make your own combination with whatever fruit you have. For the savory I like to keep it simple and anchor it with cheese.

Here are some great summer galette combos. 

  • Blueberries + blackberries + strawberries 
  • Peaches  +  plums  + nectarines 
  • Tomatoes + goat cheese 
  • Zucchini + caramelized onions + gruyere cheese 
  • Sauted mushrooms + thyme + Parmesan cheese
  • Tomato + corn + zucchini 
  • Peaches +blackberries

This is my favorite pie dough recipe to use with these galettes and feel free to omit the sugar in the pie dough for the savory options.  Also I have posted the recipe for the tomato galette here before (it is a good one) check it out here as well as some tips on how to prevent the tomatoes from getting too soggy. 

Peach, Nectarine and Plum Galette 

  • 1 round pie dough, rolled out to about 12" diameter
  • 2 lbs. assorted stone fruit such as peaches, nectarines and plums, pit removed and thinly sliced 
  • 1/2 cup sugar (or more if your fruit is not too sweet)
  • 2 Tbs. corn starch
  • 2 Tbs. lemon juice 
  • pinch of salt 
  • 1 egg mixed with 1 Tbs. cream
  • Turbinado sugar 

Pre-heat oven to 350°F. 

In a medium bowl, combine the stone fruit, sugar, corn starch, lemon juice and salt. 

Place the rolled out pie dough onto a piece of parchment paper. Gently mound the fruit onto the pie dough leaving a 2 - 3" border. Fold the pie dough over the fruit filling creating a circular pattern. Brush the pie dough with egg wash and sprinkle with turbinado sugar. 

Using the parchment paper place the galette on a baking sheet and bake the galette for 45 minutes or until the filling is bubbling. 

Let galette cool for at least 30 minutes before serving. 

Serves 6 to 8.