I think that a mixed stone fruit and berry galette is the ultimate summer treat. Not much is better than sweet summer fruit all wrapped up in a tender, flaky almond coated crust baked to golden brown perfection.

The layers of flavours from the rustic buttery dough topped with a sweet and tart fruit filling is a satisfying summer treat. Every slice is like a ray of sunshine. A sprinkling of raw sugar adds a pleasant crunch to the crust.

Oh and by the way, topping your galette with vanilla ice cream is a requirement.

NOTE: for the fruit filling you can use whatever stone fruit and/or berries that you have. Nectarines, plums, blueberries or raspberries will all work well in this recipe. When stone fruit is not in season, substitute with apples.

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Stone Fruit and Berry Galette

Course Dessert

Ingredients

For the Pastry

• ⅓ cup (3 ounces) cream cheese
• 1 ½ cups pastry flour
• ¼ tsp salt
• ⅛ tsp baking powder
• 1 stick unsalted butter (4 ounces) cut in cubes, refrigerated
• 4 – 6 tbsp ice water
• 1 tsp apple cider vinegar

For the Filling

• 2 cups peaches and apricots, sliced
• 2 cups strawberries and cherries or blueberries
• 2 tsp fresh lemon juice
• 2 tbsp cornstarch
• ½ cup organic sugar
• 3 tbsp almond flour
• ¼ cup flaked almonds
• 1 egg, for egg wash

Instructions

For the Pastry

• Cut the cream cheese into pieces, wrap and place in the freezer for about 30 minutes.
• Measure flour, salt, and baking powder in a container and place in the freezer for about 30 minutes.
• Once cold add the dry ingredients to a food processor and pulse a few times.
• 
Add the cold cream cheese and pulse until the mixture resembles a coarse meal.

• Add the cold butter and pulse until the butter resembles large peas.
Add the ice water and vinegar and until the butter is the size of small peas.

• Place mixture which will be crumbly on a piece of plastic wrap. 
Press the mixture together into a disk.
 Wrap the dough tightly with plastic wrap and place in the fridge for at least 1 hour, but preferably overnight.

For the Filling

• Place fruit in a large bowl and sprinkle over the lemon juice, gently toss.
• In a medium bowl, mix the sugar and cornstarch.
• Sprinkle sugar and cornstarch mixture on top of the fruit and toss to coat. Set aside for 15 minutes.

• Remove dough from the fridge and roll out on a piece of parchment to a 12-14" circle, about 1/3" thick. It’s ok for the edges to look uneven and rustic. 

• Gently transfer the rolled dough on parchment to a baking sheet. 
Brush the center of the dough, about 2" from the edges with beaten egg and evenly spread the almond flour on top. 

• Spread the fruit on top of the almond flour with some of the liquid. 
Gently fold the edges of dough over the fruit. 
• Brush with egg wash, sprinkle with the flaked almonds and place in the refrigerator for about 45 minutes.

• Preheat to 425°F with the oven with the rack in the middle position
. 
• Bake for 25-30 minutes or until the crust is golden brown and the juices are bubbling. 
• 
Remove from oven and allow to cool slightly before slicing. Serve with vanilla ice cream.