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Stone Fruit Galette

  • Author: Sloane
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x


This galette shines for its simplicity and elegance. It is the perfect easy summer dessert, especially when served with vanilla ice cream! 


  • pie dough
  • 2 lbs stone fruit (peaches, apricots, plums)
  • 66g granulated sugar
  • 1 tsp instant tapioca 
  • egg wash (1 egg + 1 tbsp water)
  • raw sugar for sprinkling


  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  2. In a large bowl combine the sliced stone fruit, sugar, and instant tapioca. Set aside.
  3. On a lightly floured surface, roll out the pie dough in a rough circle to about 1/8'' in thickness. Arrange the stone fruit on the pie dough, leaving a two inch border around the edge. 
  4. Fold the edges over the fruit. Transfer the galette to the prepared baking sheet. Brush the edges of the dough with the egg wash and sprinkle with raw sugar. 
  5. Turn the oven down to 375 degrees F and bake the galette for 45-50 minutes or until the edges are a deep golden brown. Allow galette to cool for 10-15 minutes before topping with ice cream and serving.