Fresh Fruit Galette

This may be the easiest, most delicious dessert of your life. And when you use seasonal fruit-like stone fruit in the summer - it’s AMAZING! 🍑❤️

Fresh Fruit Galette 

Makes one 9-inch galette

1 ½ pounds fresh fruit like peaches, nectarines, and plums, pitted and thinly sliced

3 tablespoons granulated sugar

1 tablespoon cornstarch 

1/2 teaspoon The Store cinnamon (optional, mix with sugar) 

pinch The Store kosher or sea salt

1 teaspoon Blue Cattle Truck vanilla 

1-2 tablespoons unsalted butter 

1 round pie dough

optional egg wash: 

1 egg white 

1 tablespoon turbinado sugar 

Move rack to center of oven and preheat to 350°F. Place a piece of parchment paper on a cookie sheet. Lay the circle of pie dough over the parchment paper. In a small bowl, mix 3 tablespoons sugar and cinnamon. In another mixing bowl, toss the fruit with the vanilla and sprinkle with the cinnamon sugar mixture. Toss to coat. 

Spoon or place fruit onto the center of the dough, making sure to leave 2” of dough around the edges uncovered. Cut the butter into a few chunks and dot the top of the fruit. 

Pull the dough up partway over the fruit to form pleats. Optional: Whisk egg white. Brush crust with egg/milk mixture and sprinkle with raw sugar. 

Bake for 50-60 minutes – until the crust is golden brown. Let cool on the pan for 10 minutes and then using the parchment paper, slide the galette to a rack to completely cool. 

Serve at room temperature or slightly warm with vanilla ice cream or freshly whipped cream.