Happy Pi Day everyone!
To start things off I have 2 lovely stone fruit galettes to share with you.
One is plum, the other peach. Both are quick and tasty!
I used this galette dough recipe from Fresh from the Oven, and I highly recommend it. The dough is thick, pliable, easy to work with, as well as buttery and flakey. It also makes enough for both galettes!
I was so excited last week when I remembered that today was Pi Day. I missed it last year and didn’t want to make the same mistake this year.
What type of pie are you going to make for Pi Day?
Stone Fruit Galettes
- 2 cups flour
- 1/4 cup + 2 tbsp sugar
- 2 sticks unsalted butter, cold and diced
- 6 tbsp ice water
- 4 tbsp ricotta cheese
- 2 tsp vanilla
- 2 medium peaches, sliced
- 4 small plums. sliced
- 1/4 cup heavy cream
- 4 tbsp turbinado sugar
To Make the Galettes:
- Make the dough: In a large bowl mix together the flour and 1/4 cup sugar. Drop in some of the diced butter and stir until the butter is coated in the flour. Continue with the remaining butter.
- Once all the butter is added use your hands to cut the butter into the flour. You will want to continue until the butter is pea sized. Add the water 1 tablespoon at a time while kneading the flour mixture. Add just enough water to form a ball with the dough.
- At this point split the dough in two pieces, wrap each piece well with plastic wrap and chill for at least 1 hour.
- After the dough has chilled make the ricotta filling. Do this by whisking together the ricotta, vanilla, and 2 tbsp sugar. Set aside. Slice the fruit into even sized pieces and set aside. Pre-heat the oven to 425 degrees F.
- Assemble the galettes: roll out one disk of dough on a well floured surface to a circle with a diameter of 9-11 inches. It should be fairly thick. Move the dough to your baking pan. Spread 2 tbsp of the ricotta mixture in a 6 inch diameter circle in the middle of the dough. Place 1 type of fruit in a decorative pattern on the ricotta mixture.
- Fold the edges of the dough up over the fruit. Brush with half of the heavy cream and sprinkle with 2 tbsp turbinado sugar. Repeat the process with the remaining dough and other ingredients. *Don’t forget to move your dough to the baking pan before topping with the ricotta and fruit. The plum galette looks the way it does because I forgot to do this….
Bake for 20-30 minutes, or golden brown and the fruit is bubbly. Allow to cool to room temperature before cutting and serving.
Check out these other awesome Pi Day recipes!