In my latest Imperfect Produce shipment I ordered nectarines. Maybe it’s their catchy name, but I’m still a little apprehensive prior to opening one of their boxes. But, as usual, everything was in great condition.
The two nectarines smelled sweet, they were big, heavy, and deeply burnished. What a relief, because I had big plans for them.
A stone fruit galette has been drifting through my mind lately. I’ve visualized a nicely browned, flaky crust encasing a mound of juicy ripe stone fruit.
In preparation, I had picked up a few plums to round it out the fruit filling, just in case. Now, everything was in place.
Actually, it was the pastry crust causing the distraction. For years I have been turned off by the idea of cooking with shortening or lard. Recently, I happened to read the label on a can of Crisco, All Vegetable Shortening—and noticed it has 50% less saturated fat than butter, no trans fats, and less calories than butter. Now, that’s interesting. But, it is still hydrogenated.
Whatever. I was armed with just enough information and incentive to move forward with my mission of making pastry without butter. That’s when the galette appeared.
On the pastry front, I have gone with the most basic possible. It is simply flour, ⅓ cup shortening (only), a pinch of salt, and ice water. It could not be easier, and with the well chilled shortening the pastry rolls out like a dream.
The fruit mixture includes a little brown sugar and spice. It is all tossed together and piled into the center of the free-formed pastry. Just enough pastry border is left to bring up over the fruit and contain it all into an attractive package.
Good news. Once cooled and set, the pasty cut nicely and the fruit set up juicy and delicious. Ah, the spoils of Summer!
Stone Fruit Galette
1 recipe Hand Formed Pastry
1½ pound stone fruit, pit and cut ½” slices: peaches, nectarines, plums (5-6 medium, 4-5 cups)
⅓ cup brown sugar
1 Tbsp all-purpose flour
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
1 Tbsp salted butter, cubed
1 egg yolk + 1 tsp water
1 Tbsp granulated sugar
- Prepare the pastry and chill at least 30 minutes and up to 2 days.
- For the filling: Combine cut up fruit with brown sugar. Coat with flour and spices.
- Roll out pastry on floured parchment into a 12” free formed round.
- Mound filling on pastry with slotted spoon, piling higher in the center leaving a 2” border. Bring the pastry up and fold over the fruit to contain it, but leave the center open.
- Dot bits of butter over the fruit. Brush the pastry with egg yolk beaten with 1 tsp water and sprinkle it with granulated sugar.
- Bake at 375°F for 35 minutes, until golden and bubbly. Rotate as needed to brown evenly. Cool on rack.
Hand Formed Pastry
(Suitable for 1- 9″ pie crust)
⅓ cup vegetable shortening, spread ½” thick, freeze 15 minutes
1 cup all-purpose flour
¼ tsp salt
3-4 Tbsp ice water
Whisk flour and salt in medium bowl.
Dice the cold shortening into 1/2″ cubes and cut into flour with 2 knives or pastry blender, until pieces are the size of small peas.
Add 3 Tbsp ice water and stir a fork until the flour is moistened and it begins to hold together. Add a few more drops water to bottom of bowl if needed. Gather up dough and gently shape into 1 ball and flatten into a disk. Wrap in plastic wrap and chill up to 2 days.