Peach + Pluot Galette with Lavender Sugar
One of my favorite things to bake every summer when stone fruit season is at its peak is a scrumptious galette. This Peach and Pluot Galette with Lavender Sugar is so easy to whip together and truly allows the fruit to show off its magic. A touch of lavender sugar adds a fragrant surprise. I hope you enjoy this treat as much as I do!
Peach and Pluot Galette with Lavender Sugar
Ingredients:For the crust:1 ⅓ cups organic unbleached all-purpose flour1 tablespoon caster sugar½ teaspoon sea salt1 large organic eggAbout 2 tablespoons heavy whipping cream1 stick unsalted butter, cut into big pieces2 teaspoons lemon juiceFor the filling:3 cups organic peaches and pluots, sliced½ cup lavender sugar1/8 teaspoon sea salt1 teaspoon lemon juice4 tablespoons organic cornstarch
Directions:In a food processor fitted with a steel blade, mix together flour, sugar and salt. In a small bowl, lightly beat the egg, then add just enough cream to get to 1/3 cup, about 1-2 tablespoons. Lightly whisk the egg and cream together.Add butter to flour mixture and pulse until the butter resembles chickpea-size chunks. Drizzle 1/4 cup of the egg mixture over the dough and mix until it just starts to come together but is still mostly large crumbs. Mix in lemon juice.Put dough on lightly floured counter and pat it together. Flatten into a disk, wrap in plastic and chill for about an hour.Preheat the oven to 400 degrees Fahrenheit. Roll the dough out to a 12-inch round. Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
For the filling: Toss together fruit, all but a tablespoon of lavender sugar, salt, and cornstarch. Pile fruit on the dough, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in. Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining lavender sugar on the crust.Bake for 35 to 45 minutes, until the filling bubbles up and the crust is golden. Keep an eye on the crust and cover with aluminum foil if it browns too quickly.Cool the galette for at least 20 minutes on wire rack. Serve warm or at room temperature. Top with vanilla ice cream if you wish.{SHOP} Floral Plate (currently on sale)Photography by Cassie WinslowRecipe adapted from Melissa Clark via NYT Cooking
