Recipe | Summer fruit galette

This free-form tart celebrates summer stone fruit, which I absolutely love in all forms. Cooking stone fruit adds another dimension and depth of flavour. That warm aroma of cooked peaches or nectarines transports me right back to my childhood, in particular to my mum’s kitchen as she bottled sweet peaches, creating a seemingly endless supply of golden jars on the top shelf of our pantry. This here is a simple sweet pastry with a creamy honey frangipane filling, layered with sliced stone fruit and blueberries, and drizzled with honey. It’s a warm summer evening in every slice.

Serves 8

Ingredients

For the pastry

1½ cups plain flour

125g cold butter, cubed

¼ cup sugar

¼ tsp salt

1 egg yolk

¼ cup ice-cold water

For the honey frangipane filling

50g butter, softened

3 tbsp runny honey

½ cup almond meal

1 tbsp plain flour

1 large egg

1 tsp pure vanilla extract

2–3 large stone fruit (e.g. peaches, nectarines)

¼ cup blueberries

1 tbsp runny honey, additional

1 additional egg, whisked, to glaze

2 tbsp granulated raw sugar

Method

To make the pastry, sift the flour into a bowl, and rub in the butter until it resembles soft breadcrumbs. Stir in the sugar and salt, add the egg yolk and 1 tablespoon of water. Mix with hands to a stiff dough, adding more water if necessary so that it’s not dry and crumbly. Form dough into a ball, and squash down a little so that it’s easier to roll out after being chilled. Wrap well and chill for 1 hour or longer, or until you’re ready to use it. You can store the dough for up to 3 days in the fridge, or for up to 3 months in the freezer.

When ready to bake, preheat the oven to 180°C.

Let the dough soften on the benchtop for 15 minutes while you prepare the filling.

To make the filling, beat together the butter, honey, almond meal, flour, egg and vanilla with an electric beater or vigorously with a wooden spoon until smooth.

Halve, pit and slice the stone fruit into wedges. Set aside.

Roll out the dough between layers of baking paper into a large disc, approximately 5mm thick. It doesn’t need to be perfect — rough edges are fine. Remove the top layer of baking paper and transfer the bottom layer of baking paper, holding the pastry, to an oven tray.

Spread the filling over the pastry base, leaving a 5cm border. Arrange the sliced stone fruit on top of the filling, and scatter over the blueberries. Drizzle with additional runny honey.

Fold the excess pastry up to create an edge.

Carefully brush the whisked egg on the edges of the pastry to glaze. Sprinkle with the raw sugar. Bake for 35–40 minutes or until pastry is crisp and golden. 

Serve warm with vanilla ice cream or whipped cream.

— 

More recipes by Christall Lowe — 

Oven-cooked hāngī with native rongoā

Asparagus with berry salsa