peach and pluot galette

peach and pluot galette

Galettes are the country girl to pie’s city girl. Less fussy, lower maintenance, with a certain rustic charm. Trust me, pie wishes they could be as un-effortlessly cool as galette. It’s a sophisticated dessert one can whip up in an hour for a last-minute dinner party.

Galettes also have the lovely side effect of turning less-than-delicious fruit into bubbly, sweet deliciousness.

My local supermarket was having a sale on peaches a few days ago. 30 cents a pound? I couldn’t resist bringing home a giant bag of peaches, especially as summer comes to a close, me awaiting their all too quick disappearance. But biting into a peach that evening, the only thing that awaited me was disappointment. Too mealy and bland. Ugh! Now what was I going to do with the 5 pounds of peaches piled up in the fridge?

Oh galette, galette, you were my savior. Even without the accompaniment of lovely farmers’ market pluots, you transformed my sadness into overwhelming joy. Cardamom-scented throughout the crispy crust and soft fruit, I couldn’t help but fall in love.


If you haven’t gotten the hint yet, you should make a galette. You can use any fruit you want, but I’d avoid uncommon pie fruits like citrus and bananas. Pears work well. So do berries and other stone fruits like plums and apricots.

See you in an hour, galette?

peach and pluot galette

pie crust from bon appetit, filling adapted from serious eats

Course Dessert


for the pie crust

  • 2 1/4 cup (260 g) all purpose flour
  • 1 tbsp (13 g) granulated sugar
  • 1 tsp cardamom
  • 1 tsp kosher salt
  • 1 cup (2 sticks) + 2 tbsp unsalted butter
  • 1 tbsp apple cider vinegar
  • 3 tbsp ice water

for the filling

  • 20-26 oz peaches and pluots other stone fruits work too
  • 3 tbsp (20 g) tapioca starch
  • 3 tbsp (35 g) granulated sugar
  • 1/2 tsp (2 g) kosher salt
  • 1/2 tsp cardamom
  • 1/4 tsp cinnamon
  • 1 tbsp (15 g) lemon juice
  • 1/2 tsp vanilla extract
  • 1 egg


to make the pie crust

  1. Stir together the flour, sugar, cardamom, and salt in a large bowl.

  2. Cut the butter into 1/2 inch cubes and add to the flour to coat. With your fingers, rub and crush the butter into the flour to form both chunks and thin pieces of butter.

  3. Mix the ice water and apple cider vinegar together in a small bowl. Drizzle on top of the flour/butter mix. With your hands, gently knead the dough together until it forms a ball and starts to hold together. Divide the dough into two parts, cover with plastic wrap and refrigerate for at least an hour before using (one galette only uses one pie dough ball).

for the galette

  1. Preheat the oven to 400°F. Prepare a sheet pan with parchment paper.

  2. Roll out one pie dough ball into a 14-inch round. Transfer onto the sheet pan and refrigerate until needed.

  3. Pit and slice the peaches and pluots into 1/4 inch slices. In a large bowl, mix together the tapioca starch, sugar, salt, cardamom, cinnamon, lemon juice, and vanilla extract. Add the peaches and stir to combine.

  4. Take the pie dough out of the fridge. Dump—or arrange lovingly—the peach and pluot slices over the dough, leaving 2-4 inches free around the circumference. Fold the dough over the fruit, ripping it as necessary to create a nice border.

  5. In a small bowl, mix the egg and 1 tbsp water together. Brush the egg wash over the crust. 

  6. Bake the galette for 35 minutes, until crust is bronzed and fruit bubbles in the center. Let cool for 5-10 minutes, then serve.

Leave a Reply

Your email address will not be published. Required fields are marked *