Creamy Stone Fruit Galette
This Creamy Stone Fruit Galette is arguably the best summer sweet treat. The buttery short crust makes the perfect base for a creamy and tangy filling. Lucky for you, this also happens to be a great one to bring to a party or to share with your favorite people! It is so easy to make and you will be the crowd favorite after serving this yummy dessert. Feel free to take it up a notch and top it off with some vanilla ice cream too!
Why galettes?
This may be a hot take but I prefer galettes over traditional pies.
- They are easier to assemble.
- Their imperfections are part of the appeal.
- They have a better crust to filling ratio.
- And you can eat it like a slice of pizza!
I feel like creamy galettes aren’t that popular, or at least not in my corner of the world. So I love this sort of custardy and earthy version. Give this recipe a shot, I promise you won’t be disappointed!
Kitchen Tools
This recipe just has the basic equipment needed. No fancy gadgets and special pans. Below are my recommendations for some of my favorite tried and true baking essentials.
Ingredients
In this section, I’m talking about the hero ingredients for this recipe. Meaning, these ingredients make this recipe special and where the flavors come from. For a complete list of ingredients, see the recipe card below.
I’ve tried numerous variations over the years but my recent stone fruit galette creation has absolutely changed the game. I shared it with a group of friends for a weeknight dinner party and it came together so easily. My favorite part, I didn’t have to use a stand mixer! Instead, I used store bought pie crust dough which saved SO much hassle and clean up time. But you’d never know from how good it tasted!
I hope you enjoyed learning about the best Creamy Stone Fruit Galette! If you try this recipe out, I would love to see your creation – tag me on Instagram @cherrycreekbakes. And don’t forget to let me know your thoughts in the comments below and give it a star rating.
Creamy Stone Fruit Galette
Ingredients
- 2 Peaches or Nectarines
- 3 Apricots or Plums
- 1/2 Block Cream Cheese room temperature
- 6 Tbsp Honey
- 6 Sprigs Thyme
- 2 Lemons
- 3 Tbsp Granulated Sugar
- 2 Store Bought Pie Crust room temperature
Instructions
- Preheat the oven to 350 degrees F.
- Cut all the fruits into thin slices and set aside.
- In a small bowl, combine granulated sugar, the zest of 1 lemon, and the leaves from 3 thyme sprigs. Mix well and set aside.
- In a medium bowl, combine the cream cheese, honey, the zest of 1 lemon, pinch of salt, and the remainder of the thyme leaves. Whisk everything until well combined and the cream cheese is not lumpy. The filling should have a slight citrusy and earthy smell. Set aside.
- Lay out the pie crust on the counter and lightly roll it out just to ensure there are not cracks or dents. The pie crust should be rolled out to about 1/2 centimeter thickness.
- Carefully ladle the cream cheese mixture onto the pie crust and spread out, leaving about a one inch gap around the edge of the dough.
- Take the fruit slices and lay them out in any pattern you like on top of the cream cheese mixture. I like to do a circular pattern starting from the outer edge and working my way in and alternating between the nectarines and apricots.
- Fold the outer one inch dough over the fruits to create a folded over and pleated edge.
- Sprinkle the lemon thyme sugar over the galette.
- Bake for 20 minutes or until dough is golden brown around the edges.
- Remove from oven and let the galette come to room temperature before serving.
