Raspberry Ginger Stone Fruit Galette
Make a Raspberry Ginger Stone Fruit Galette for flaky crust and juicy, ginger-spiked fruit — bake and serve warm.
Ingredients
- 1 1/2 cups flour
- 1/2 teaspoon kosher salt
- 8 tablespoons unsalted butter, cold + cut into 1/2 inch cubes
- 3-6 tablespoons cold buttermilk or water
- 3 cups sliced stone fruit
- 1/4 cup brown sugar
- 1 inch fresh knob fresh ginger, grated
- 1 tablespoon bourbon (optional)
- 1 tablespoon cornstarch
- juice from 1/2 a lemon
- 1 1/2 cups fresh raspberries
- 1 egg
- coarse sugar for sprinkling
Instructions
Step 1: Make the dough
In a large matte off-white ceramic bowl, combine the all-purpose flour and kosher salt, then drop in the cold, 1/2-inch butter cubes. Use your fingertips to work the butter into the flour until the mixture resembles small peas, keeping the texture visibly chunky and cold. Drizzle in 3 tablespoons of cold buttermilk and stir with a wooden spoon, adding additional tablespoons only as needed until the dough just comes together with a few dry flecks remaining. Turn the shaggy dough onto a lightly floured surface and gently knead for about a minute until it feels cohesive and slightly tacky; you should still see flecks of butter. Cover and chill if you'd like, or proceed straight away.
Step 2: Prepare the fruit filling in the same bowl
Transfer the same large ceramic bowl to the stone fruit: add the sliced plums, peaches, and apricots, then sprinkle the brown sugar, grated fresh ginger, cornstarch and a squeeze of lemon juice over the fruit. If you like, add a tablespoon of bourbon. Toss everything gently with the wooden spoon until the slices are evenly coated and glossy with the sugar-ginger mixture; the cornstarch should cling lightly to the fruit, and a few syrupy juices will begin to collect in the bottom of the bowl.
Step 3: Roll, assemble, and finish the raw galette
Flour the quartzite surface, roll the chilled dough to about 1/8-inch thickness and transfer it to a parchment-lined rectangular baking sheet. Spoon the fruit in an even, single-layer mound across the center of the dough, leaving a roughly 1-inch exposed border. Pour any remaining syrupy juices from the ceramic bowl over the fruit and scatter the bright raspberries on top so they sit like jewels among the stone fruit slices. Fold the dough edges up and over the filling in neat, rustic pleats, brush the exposed crust with the beaten egg in a small bowl, and sprinkle coarse sugar over the rim so each fold glitters.
Step 4: Chill briefly before baking
Slide the assembled galette, still on its parchment-lined rectangular baking sheet, into the fridge for about 15 minutes to firm the butter and help the crust hold its shape. The short chill sets the folds and keeps the crust flaky; at this point the crust looks matte and pillowy, the fruit sits snugly contained, and a few glossy juices have settled into the parchment below.
Step 5: Bake, cool slightly, and serve warm
Bake the galette on the same parchment-lined rectangular baking sheet at 400°F until the crust is deeply golden and the fruit is soft and caramelized, 45–50 minutes. Remove and allow to cool slightly on the quartzite so the juices thicken but remain glossy. Serve the warm, rustic galette directly from the baking sheet with a generous scoop of creamy vanilla ice cream melting into the center, letting the pale cream mingle with ruby-red fruit juices and the caramelized edges of stone fruit.
Notes
- Keep butter cold and visible in the dough for a flakier crust.
- Use ripe but firm stone fruit to avoid an overly watery filling.
- Add a touch more cornstarch if fruit seems especially juicy.
- Chill the assembled galette briefly before baking to help it hold shape.
- Reheat slices in a 325 degree oven to restore crispness.