This simple, rustic galette showcases the tree-ripened flavors of our dried White Nectarines and Pluots, subtly enhanced by ground ginger. There's no need to wait for stone fruit season when these juicy, flavorful dried versions are available year-round.

Prep time: 5 min

Cook time: 150 min

Total time: 155 min

Gingered White Nectarine and Pluot Galette
Copyright Recipe © 2015 Woodland Foods


Makes 8 servings


  1. Combine flour, 1 teaspoon salt and 1 teaspoon sugar in bowl of food processor, and pulse twice to combine. Add butter, and process until mixture resembles coarse sand. With machine running, drizzle in ice water through feed tube, just until dough comes together.

  2. Turn out dough onto lightly floured work surface and flatten into disc. Wrap and refrigerate at least 1 hour.

  3. While dough chills, place nectarines and pluots in large bowl, and pour boiling water over top. Let soak for 15 to 20 minutes, until rehydrated. Drain well and let cool slightly. Pick over fruit for any pieces of pit. Slice into 1/2-inch thick slices.

  4. Preheat oven to 375°F. Line baking sheet with parchment paper.

  5. Lightly sprinkle sugar, lemon juice, cornstarch and ginger over nectarine and pluot slices, and toss to coat.

  6. Lightly flour work surface, and roll out dough into 13-inch round, about 1/8-inch thick. Transfer to prepared baking sheet.

  7. Arrange fruit in center of dough, leaving 2-inch border. Fold over border, working around dough and lightly pinching each fold to partially enclose fruit, leaving center open. Brush crust with egg wash, and sprinkle with turbinado sugar.

  8. Bake until crust is golden brown and fruit is bubbling, about 1 hour 10 minutes. Let cool 10 minutes before sliding galette (on parchment) onto wire rack to cool completely.

  9. Serve at room temperature with whipped cream.