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Stone Fruit and Berry Galette
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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.