7nectarines, peaches and/or plums, unpeeled and thinly sliced
2tablespoonsbutter 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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