Stone Fruit Galette – A Full Circle Exclusive Recipe
In the heat of the summer, organic apricots, plums, peaches and nectarines arrive from the orchards. With all the gorgeous fruit, we’re excited to turn this sweet harvest into a galette: tonight’s dessert and tomorrow’s breakfast.
We brought the latest Full Circle harvest of organic stone fruit home and got cooking. We taste-tested dozens of recipes highlighting summer fruit and in the end, our galette won out. Its rich, buttery crust is the perfect showcase for stone fruit’s tart sweetness and ripe, juicy texture.
Your friends will love it when you bring this heavenly pastry to:
- Your neighborhood BBQ (better bring 2 or 3)
- Brunch with friends (pairs perfectly with mimosas)
- Your next dinner party (top with crème fraîche or ice cream for the kids)
- The next board meeting (don’t forget the coffee!)
Surprisingly, this delectable dessert has been around for quite a while. The word galette comes from the old french word galet, meaning pebble. Why? The recipe is believed to be adapted from early practices of placing thick wheat dough on hot stones. Since then it’s evolved throughout history from a simple flatbread to a celebratory cake and as a base for a savory breakfast.
The galette has transformed from “stone bread” to a perfectly refined dessert that’s surprisingly easy. The real beauty of this recipe is in its versatility. We loved filling this pastry with ripe organic stone fruit, but you can fill it with whatever your heart desires, whether sweet or savory.
Other foods to add to your galette:
- Cheese, ham and eggs
- Figs and honey
- Pears and blue cheese
- Artichoke and feta
Next week, Full Circle members will receive a specially-printed recipe card of our galette, as well as fruit to fill their pastries. Sign up for Full Circle today to receive your own recipe card next week, and while you wait for your first delivery, start practicing your galette making skills now! Don’t forget to share your results on Facebook, Instagram or Twitter, and be sure to tag @fullcirclefarms. We can’t wait to see what you create!
Pro Tip: Be careful not to tear the pastry before baking. If there are gaps in the crust, the fruit juices may escape through them and burn, creating a very sticky situation.
- 2 cups organic all purpose flour
- 3/4 cup organic grass-fed butter, cut into small cubes and kept cold
- 1.5 Tbsp organic sugar
- pinch of salt
- ice water
- 1/4 cup organic butter, melted
- 3 1/2 cups sliced organic fruit (plums, peaches, nectarines, apricots, cherries or berries work best, though almost any fruit will work)
- 1/8 - 1/2 cup organic sugar (to taste)
- 1-2 Tbsp flour (optional, if filling is wet)
- Preheat oven to 400 degrees, them make the dough: combine flour, sugar and salt in a large bowl.
- Cut the cold butter into dough mixture with your fingers or a pastry cutter until the pieces are pea-sized or smaller.
- Slowly drizzle ice water over the dough until it forms together by hand.
- Form dough into a disk & refrigerate for at least 30 minutes.
- If using berries or extremely ripe fruit, toss in a bowl with the flour and sugar to coat.
- Remove the dough from the fridge. Place on a floured surface and roll out into a large oval.
- Transfer dough to a parchment-lined cookie sheet.
- Fill the center of dough with fruit. Fold the edges around the center.
- Brush melted butter on the crust.
- Sprinkle 1-2 Tbsp of sugar on the crust and more on top of fruit to taste.
- Bake for 40-60 minutes or until the crust is golden brown.
There you have it! Share this recipe, and share the love!