Stone Fruit Galette

Stone Fruit Galette

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"Galette" is a French term for a freeform pie. They look beautiful, and are a delightful way to end any meal from a sit-down dinner, to a casual backyard gathering. They require no special pans, and can be filled with just about any seasonal fruit, so you'll want to add this recipe to your dessert rotation yearround!


For the dough:

2 cups organic all purpose flour

3/4 cup organic grass-fed butter, cut into small cubes and kept cold

1 1/2 tablespoons organic sugar

pinch of salt

ice water

For the filling:

3 1/2 cups sliced organic stone fruit (plums, peaches, nectarines, apricots, cherries or firm berrie

1/8 - 1/2 cup organic sugar (to taste)

1-2 tablespoons flour or cornstarch

1/4 cup organic butter, melted


Photo by Ilana Freddye »


Preheat oven to 400 degrees. To make the dough, combine flour, sugar and salt in a large bowl. Cut the cold butter into flour mixture with your fingers or a pastry cutter until the pieces are pea-sized or smaller. Drizzle ice water over the flour and butter mixture, and use your hands to gently mix until it sticks together when you pick up a handful and squeeze it. Transfer dough to a piece of plastic wrap, form into a disk, wrap tightly, and refrigerate for at least 30 minutes. Remove the dough from the fridge. Place on a floured surface and roll out into a large rough circle, approximately 1/8" thick. Place rolled-out dough on a parchment-lined cookie sheet. Toss fruit in a large bowl with the flour (or cornstarch) and sugar to coat. Fill the center of dough with fruit, leaving about 2 inches around all sides. Fold the edges of the crust up around the fruit. Brush melted butter on the crust. Sprinkle 1-2 tablespoons 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.


vegetable plate

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