Stone fruit (also known as Drupes!!!) offer me an explosion to the senses like no other. Sure, watermelon is great in the summer and we haven’t even hit peak season yet but there’s nothing like biting into a peach and feeling the juice permeate through your senses (and mouth.) Or biting into a perfectly ripe cherry. Not too soft, not too hard. Plump and juicy leaving red stains on your lips and finger tips. Ah, summer.
I could delight in stone fruit all day. I like acquiring kilos of them and leaving them on my counter, in a large bowl so I can see them every day and be reminded of how beautiful and perfect nature is (because my life is not, duh) But I often forget that I live in an area of Texas where the heat is insidious and mold and rot attaches to fruit and spreads like cancer. So this is a recipe of cherries and peaches that almost rotted on my counter because of aesthetics. So I made a cherry peach galette, ’cause why not?
Cherry Peach Galette Recipe
You can get the dough recipe here from one my my previous galettes here Fig & Peach Galette.
Filling:
- 1 tbsp. cornstarch
- 1 tsp. finely grated lime zest
- 1/4 tsp. kosher salt
- 2 tbsps. brown sugar
- 1 tbsp. demerara sugar for sprinkling on the galette (you can use brown sugga)
- 1 tbsp. fresh lemon juice
- 1 tsp. vanilla extract
- 1 tsp. cardamom
- 1 lb. pitted fresh cherries
- 1/2 lb. peaches sliced into wedges
Method
Pre-heat your oven at 350F.
Slice the peaches and slice the cherries in half. Mix together all of your filling ingredients. Set aside to macerate until you’re ready to roll our your dough.
On a baking tray lined with parchment paper, roll out your dough into a circle. Arrange your filling mix in the center of the chilled dough.
Spread out evenly, leaving a 3″ border. Fold edges of the dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn’t tear (if it does, patch up with dough scraps and pinch to seal). Brush the dough with egg wash and sprinkle sugar evenly over dough.
Place the galette in the oven until crust is deep golden brown everywhere and fruit is softened, and juices are bubbling, 45–50 minutes. Let the galette cool at least 1 hour before serving. If you can serve with a dollop of vanilla ice cream, better!
