Luscious Stone Fruit Galette
All month long, we're celebrating our refreshing and expressive Reserve Sauvignon Blanc. Delicious in cold and warm weather alike, this wine is pleasant from nose to palate. In addition to the taste, we love the pairing opportunities, but it's hard to decide between them all! Mouthwatering options include a fresh and comforting basil risotto, a scrumptious grilled vegetable pasta, or a flavorful artichoke crab paella. Lately, we've been craving something sweet, so we're celebrating the fruity, tropical nose, and the prominent notes of stone fruit in this wine by baking up a fresh fruit galette.
If you aren't familiar with galette, don't worry! It's a simple, classic dessert, similar to a pie but even easier to make. It comes together very quickly, especially if you have a pre-made pie crust, and due to its rustic look, every galette is a beautiful galette. Best of all, you can tweak the ingredients to your taste, and in our case, to pair perfectly with the Wine of the Month. Grab your favorite apron and a wine glass, it's time to make something delicious!
Stone Fruit Galette
Ingredients for pastry:
- 1 1/2 cups all-purpose flour
- 1/4 cup finely ground white cornmeal
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 stick (8 tablespoons) cold unsalted butter, cubed
- 1/4 cup ice water, divided
Ingredients for filling:
- 1 to 1.5 pounds of stone fruit (we used nectarines and black plums)
- 1/4 cup turbinado sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1 tablespoon apricot jam
- 1 tablespoon unsalted butter, cubed
- 1 large egg, beaten
- For the pastry, we recommend using a food processor to combine the dough.
- Pulse a few times to combine the dry ingredients in the work bowl of your food processor.
- Add the cubed cold butter and pulse about 7-10 times to combine. Don't worry too much about combining it finely, lumps of butter are perfect in a galette crust.
- Slowly add in just enough water to make the dough hold together when pressed. Start with 2 tablespoons and increase if needed.
- Wrap the dough in plastic wrap and let it chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 400°F.
- To begin the fruit filling, cut your fruits in half, remove the pits, and cut the fruit into 1/4 inch-thick slices. The shorter cooking time for galette makes thinner slices necessary for the fruit to cook.
- Toss the fruit with the sugar, flour, spices, and salt.
- Roll out the dough into a rough circle (it doesn't have to be perfect, just call it "rustic"), about 12 inches across.
- Place the disk onto a parchment-lined baking sheet.
- Spread the apricot jam in a circle across the pastry, leaving a 2-inch border.
- Carefully pile the fruit filling atop the jam, maintaining the border.
- Fold the edges of the crust over the fruit all the way around, overlapping the dough and pleating as you go.
- Once assembled, distribute the cubes of butter across the top of the fruit. Brush the beaten egg across the top of the crust and sprinkle with sparkling sugar.
- Bake in the middle rack of the oven for 30-35 minutes. The fruit should be cooked and bubbly and the crust golden-brown.
- Transfer the galette, parchment and all, to a wire rack and let it cool completely before slicing.
Recipe inspiration from the Kitchn
By adjusting the amount of sugar and choice of seasonings, galettes can use nearly any fruit or even be enjoyed as a savory dish with vegetables and cheese. The filling is an ideal place to infuse other flavors; a little lemon zest, warm spices, and even fresh herbs are thoughtful additions. When it comes to making a delicious galette, you can explore your favorite flavor combinations and experiment as much as you'd like. If you'd prefer a savory galette recipe to pair with our Sauvigon Blanc, we recommend this Roasted Vegetable Galette from Diala's Kitchen!
If we've inspired you, please let us know on social media @rubyhillwines
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