Creamy Stone Fruit Galette
A creamy and tangy, yet bright and refreshing galette with nectarines, plums on a bed of thyme infused cream cheese spread.
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.
Notes
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below. I'm always open to feedback and idea sharing!
Allergens: Dairy, Gluten