Easy stone fruit galette

Step 1/ 3

• 68¾ g pie dough
• 112½ g stone fruit
• ½ tbsp sugar
• ¼ tbsp cornstarch
• ½ tsp lemon (juice)

• baking sheet
• large bowl
• parchment paper
• cutting board
• knife
• spatula

Gently unfold pastry and place on parchment paper-lined baking sheet. Slice stone fruit and combine with sugar, cornstarch, and lemon juice in medium bowl.

Step 2/ 3

• ¼ egg

• pastry brush
• oven

Preheat oven to 220°C/425°F. Add fruit mixture to center of pastry leaving a 5 cm/2-in. border. Fold edges of dough over filling to partially cover. Beat the egg and brush it on pastry.

Step 3/ 3

• ¼ tsp granulated sugar
• ¼ tbsp almonds (sliced)
• ice cream for serving

• frying pan
• ice cream scoop (optional)
• spatula

Sprinkle galette with remaining sugar. Bake at 220°C/425° F for approx. 20 min., or until crust is golden brown. Toast the almonds and sprinkle them on top. Serve warm or at room temperature with a scoop of ice cream. Enjoy!

Enjoy your meal!