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Stone-Fruit Galette

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Recipe photo courtesy of Frederic Lagrange

Deborah Olsen from C. J. Olsens Cherries sent Martha some beautiful stone fruit, so she made galettes.

Source: Martha Stewart Living, August 2012
Total Time Prep Servings Yield

Ingredients

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How would you rate this recipe?
107
  • karengundrysmit
    3 SEP, 2017
    Absolutely delicious!!!!
    Reply
  • darrelljcober
    12 AUG, 2017
    Why are there comments about electronics and people promoting other websites?? I have made this and of course added a couple things for my liking but this is definitely a go to for peach galette... added ground almonds and more cornstarch to help thicken the liquid
    Reply
  • genevievezoe
    4 JUL, 2014
    Great recipe. I would go with slightly firmer peaches than super ripe to avoid too much liquid. Also, after rolling out dough, definitely return to fridge for a good 20 minutes before adding fruit and baking off. Especially if in hot/humid weather.
    Reply
  • EPMedina
    26 JUN, 2013
    I love galettes (both sweet and savory) and frequently make a stone fruit version with a whole wheat crust: http://www.plinnovations.com/make-something-sweet-for-your-sweetie-whole-wheat-fruit-galette/
    Reply
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    2 MAR, 2013
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    2 MAR, 2013
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    7 OCT, 2012
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    Reply
  • madejo2012
    19 JUL, 2012
    Yummy! I served it with whipped cream and small rasperries.
    Reply

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