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Bruised Stone Fruit Galette

Serves: Makes 8 slices

Learn more about Scraps


  • Crust:
  • 1 cup plus 2 tablespoons all-purpose flour, plus more for board
  • 1 tablespoon turbinado (raw) sugar, plus more for sprinkling on crust
  • ½ teaspoon kosher salt
  • 1 stick (8 tablespoons) cold unsalted butter, cut into pieces
  • 1 tablespoon apple cider vinegar or vodka
  • About ¼ cup ice water

  • Filling and Assembly:
  • 1 pound stone fruit, pitted and sliced (such as peaches, nectarines, plums, apricots and/or cherries)
  • 1 lemon, zested and juiced
  • ⅓ cup turbinado (raw) sugar
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 egg, beaten

  • Yogurt whipped cream:
  • 1 cup heavy cream
  • ½ cup plain whole milk Greek yogurt
  • 2 tablespoons powdered sugar, plus more for garnish
  • ¼ teaspoon rosewater (optional)


Make the crust: In a large bowl, combine flour, sugar and salt. Use your fingers or a fork to work butter into flour until you have pea-size pieces of butter. Stir in vinegar (or vodka) and add ice water a few splashes at a time to create a shaggy dough. Avoid adding too much water.

Working quickly, use your hands to knead the dough into a rough rectangle and fold once. Shape into a round disk and wrap tightly in parchment paper or plastic wrap and freeze for 30 minutes or refrigerate for a few hours until firm.

Make the filling: When you’re ready to bake, heat oven to 400°F. Stir together stone fruit, lemon zest, juice, sugar, flour and salt.

Roll out the dough: Lightly sprinkle work surface with flour. Unwrap dough and roll into a ⅛"-thick round. Patch any cracks in dough, but don’t worry if the edges are jagged. Transfer to a parchment-lined baking sheet.

Fill and assemble: Fill dough with fruit, leaving a 2" - 3" border of crust. Fold the edges of the pastry over fruit, overlapping the folds as you work around the perimeter, leaving the majority of the fruit exposed. Brush the crust with egg and sprinkle with sugar.

Bake the galette: Bake for about 45 minutes, rotating halfway through baking, until crust is golden brown and bubbly. Let cool slightly.

Make the whipped cream: Beat cream, yogurt, sugar and rosewater (if using) with a whisk or in a stand mixer fitted with a wire whip until soft peaks form.

Serve: Sift a little powdered sugar over galette and serve with yogurt whipped cream.

What’s left: Fruit pits, spent lemons.

Make the dough up to 1 day in advance, keep chilled. Let stand at room temperature for about 20 minutes before rolling out.

Use any fruit you like in place of the stone fruit (apples, pears, berries, etc).

Add a sprinkle of ground spice to the fruit, such as cinnamon, nutmeg or cardamom.

Reheat galette in a low oven.

Recipe courtesy of Scraps

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