| Level: | Easy |
| Total: | 2 hr 40 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup all-purpose flour, plus more for dusting
- 1/3 cup whole-wheat flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 stick cold unsalted butter, cut into pieces
- 3 tablespoons sour cream
- 1 large egg, lightly beaten
- Coarse sugar, for sprinkling
- 4 peaches, sliced
- 2 plums, sliced
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 2 teaspoons fresh lemon juice
Instructions
- Make the crust: Whisk the all-purpose flour, whole-wheat flour, granulated sugar, cinnamon and salt in a large bowl. Work in the butter until it is in pea-size pieces. Mix the sour cream with 3 tablespoons ice water, then stir into the flour mixture with a fork. Turn out the dough onto a piece of plastic wrap, press into a disk and wrap. Refrigerate 2 hours. Roll out the dough on a floured surface into a 12-inch circle. Place on a baking sheet and refrigerate 30 minutes.
- Preheat the oven to 400˚ F. Make the filling: Toss the peaches and plums with the granulated sugar, cornstarch and lemon juice. Arrange the fruit over the dough, leaving a 1 1/2-inch border. Fold in the edge of the dough, pleating as needed.
- Bake the galette: Brush the edge of the dough with beaten egg and sprinkle with coarse sugar. Bake until golden and bubbling, 45 to 50 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 286 |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 2 g |
| Sugar | 22 g |
| Protein | 4 g |
| Cholesterol | 56 mg |
| Sodium | 159 mg |
Reviews
I skipped the crust recipe and used a store bought pie crust. Otherwise followed the recipe as written but cut back on the amount of fruit to fit into a one crust pie. The result was very good.
Need to include nutritional information with the recipes.
For whatever reason, this just didn’t thrill me. While the filling was tasty, the galette crust just didn’t work. I had so much filling that I made two crusts (not in the same batch). The first cooked too fast on the outside and was still doughy inside. I rolled the second a little more, thinking I’d left the first one too thick. This one burned in a little over half the cook time.
I may use the filling again, but I’ll use a different pastry.
My daughter made this with plums and blueberries. It was simple & delicious!
Flavor was excellent. However I am not willing to spend that many hours on crust! Skipped the two hour first chilling. Tasted good, but impaired the appearance a bit.
Absolutely excellent! Not too sweet.
I made this recipe today for the first time. Followed recipe except for the plums. I didn’t have plums, so used blueberries. Absolutely delicious and quite easy to make. I’ll try it with plums next time.