Raspberry Ginger Stone Fruit Galette (Easy Summer Dessert)

Nothing says midsummer like a good fruit galette, and this raspberry ginger stone fruit galette is one of the best.

It is no secret that I am using summer produce every way I can. Say hello to this summer's bowls, grilled zucchini, and those peach shortcakes. I have plenty of fresh ideas for the summer produce still to come in August, and I cannot wait to share them.

Speaking of which, how is it already the last week of July? I am incredibly sad and incredibly excited, and also extremely anxious, all at once. Sad that summer has flown by, but excited for fall and, more importantly, for the release of the Half Baked Harvest cookbook, which is right around the corner. Of course, that also means my anxiety is off the charts. What if it does not sell? What if it sells but you all hate it? All of these things run through my head when I think about the book coming out. I am trying to push the negative thoughts out and think only positively, which is easier said than done.

Instead, I am putting all my focus into work, which means creating delicious summer recipes for you.

Recipes like this galette, which I love.

Galettes are the perfect summer dessert. All you really need is pie dough, fresh fruit, and a little sugar.

I threw you a small curveball by pairing my summer stone fruit with raspberries and a touch of fresh ginger. I am not sure whether that sounds odd to you, but to me it sounds delicious, and trust me, it is.

A little backstory. My family has been eating a lot of ginger this past month. My brother Brendan is obsessed with it, and since he came to town last week for ACL surgery, he has been recovering here with my parents. To help him heal I have been making plenty of ginger-heavy recipes, especially fruit smoothies. The family has not only been eating them up, they are now hooked on smoothies. Their favorite? A fruity smoothie with a bit of ginger, which is surprisingly refreshing.

Because of the surgery, Brendan is on some serious medication, and serious medication means one thing: digestion troubles. Sorry to be blunt, but there is no other way to put it. Ginger genuinely helps keep things moving, so Brendan has been hobbling over to my house on crutches (we are neighbors, and yes, he is a pro on crutches, this is far from his first surgery) asking for a smoothie with triple ginger. That is a lot of ginger, but the kid is on a mission.

Anyway, that is one of those stories I never know how to end, except to say that my family's obsession with smoothies and ginger inspired the ginger in this galette.

So, moving on.

I kept the dough very simple, because there is plenty of flavor in the filling.

I used a mix of peaches, nectarines, plums, and cherries. I love the combination, but if you only want one or two stone fruits, I would go with peaches and cherries, or nectarines and cherries. I tossed the fruit with a little brown sugar, ginger, and a splash of bourbon (a generous splash, of course), then piled the mixture into my pie crust and topped it with fresh raspberries.

Bake and done.

So fast, so easy, and so delicious.

The beauty of a fruit galette is that you can use whatever fruit you have on hand. No raspberries but you have blackberries? Go for it. Just use the same measurements and all will be well.

Serve it warm with a big scoop of vanilla ice cream and you have the perfect Tuesday-night treat, because it is summer, and every summer night deserves a good summer treat. Truth.

Raspberry Ginger Stone Fruit Galette

Nutrition information is an estimate only and is not guaranteed to be accurate.

Ingredients

Crust

• 1 1/2 cups (190 g) all-purpose flour
• 1/2 teaspoon kosher salt
• 8 tablespoons (115 g) cold unsalted butter, cut into 1/2-inch (1 cm) cubes
• 3–6 tablespoons cold buttermilk or water

Filling

• 3 cups (about 500 g) sliced stone fruit (peaches, nectarines, plums, cherries)
• 1/4 cup (50 g) brown sugar
• 1-inch (2.5 cm) knob fresh ginger, grated
• 1 tablespoon bourbon (optional)
• 1 tablespoon cornstarch
• Juice of 1/2 lemon
• 1 1/2 cups (185 g) fresh raspberries
• 1 egg, beaten
• Coarse sugar, for sprinkling

Instructions

1. Put the flour and salt in a large bowl. Add the butter and work it into the flour with your fingers until the mixture is the size of small peas. Add 3 tablespoons of buttermilk and mix with a wooden spoon, drizzling in more (no more than 1 tablespoon at a time) as needed until the dough just comes together (a few dry spots are fine). Knead gently on a lightly floured surface until no dry spots remain, about 1 minute. Cover and refrigerate the dough while you make the filling, or for up to a week.
2. In a bowl, toss together the stone fruit, brown sugar, ginger, bourbon (if using), cornstarch, and lemon juice.
3. Take the dough out of the fridge. Flour your work surface again and roll the dough out to about 1/8 inch (3 mm) thick. Transfer to a parchment-lined baking sheet. Spread the fruit evenly over the dough, leaving a 1-inch (2.5 cm) border. Pour any juices left in the bowl over the fruit and scatter the raspberries on top. Fold the edges of the dough up over the filling. Brush the crust with the beaten egg and sprinkle with coarse sugar.
4. Place the galette in the fridge for 15 minutes, or until you are ready to bake.
5. Preheat the oven to 400°F (200°C). Bake the galette for 45–50 minutes, or until the crust is golden and the fruit is soft and caramelized. Let cool slightly. Serve warm or at room temperature with a big scoop of ice cream.

A slice of fruity, gingery summer goodness.