Ruffled Galette With Stone Fruit

Between prepping homemade pie dough, rolling it out just right, and perfectly pleating the edges, most galettes aren’t actually as simple to make as advertised. But this stone fruit galette recipe calls for phyllo pastry in lieu of pie crust—a texturally delightful and arguably more delicious move that cuts down on both time and effort. Sheets of phyllo get brushed with melted butter and sprinkled with cinnamon sugar, creating crisp, caramelized layers, not unlike those found in baklava, that shatter as you bite into them. A hidden layer of cream cheese beneath the fruit protects the bottom from getting soggy and adds a luscious layer reminiscent of a Danish filling. Topped with an array of sliced stone fruit, this galette is the perfect low-effort, high-drama recipe to use up summer’s bounty. Serve with vanilla ice cream, a dollop of soft whipped cream, or all by itself.

Cook’s Note: While you can stick to just one type of fruit, using a variety of stone fruits such as peaches, nectarines, plums, and/or apricots results in a galette that’s far more exciting.