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Stone fruit galette

Stone Fruit Galette

A flaky-crusted, colorful, tart dessert that puts your summer fruit to good use.
Prep Time 10 mins
Cook Time 1 hr
Course Brunch, Dessert
Servings 8 servings



  • cups white whole wheat flour
  • 1 stick butter or Earth Balance, cubed and chilled
  • cup cold water
  • 1 tablespoon dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon


  • 7 nectarines, peaches and/or plums, unpeeled and thinly sliced
  • 2 tablespoons butter or Earth Balance, cubed
  • Sprinkle of sea salt
  • Drizzle of honey
  • A few squirts fresh lemon juice


  • Preheat oven to 400 F.
  • In a food processor, combine all ingredients for crust. Process just until dough comes together (about 10 seconds).
  • Remove dough from processor, and shape into a disc. Wrap in saran wrap, and refrigerate until ready to use.
  • While dough is in refrigerator, slice the stonefruit. Place a sheet of parchment paper on your cooking surface, and sprinkle some flour on top of it.
  • Remove dough from fridge, and roll it out into a thin rectangle (1/4-inch thick) on top of the parchment paper. The rectangle should measure about 12 inches by 14 inches.
  • Transfer the parchment paper and rolled out dough to a large baking sheet. Arrange the sliced fruit in even rows or concentric circles on top of the dough, leaving about 1½ inches of the border exposed.
  • Top fruit with butter or Earth balance cubes, sea salt, honey and lemon juice.
  • To assemble galette, fold the edges of the rectangle inward and slightly to the right, moving in a circular direction. The folds should be overlapping one another, as well as the fruit, slightly.
  • Bake galette for 50 minutes to one hour. When ready, crust will be set and fruit juices will bubble.


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Keyword Stone Fruit Galette