Stone Fruit Galette

Stone Fruit Galette

"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 year-round!


serves 6-8


For the dough:

2 cups all purpose flour

3/4 cup butter, cut into small cubes and kept cold

1 1/2 tablespoons sugar

pinch of salt

ice water

For the filling:

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

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

1-2 tablespoons flour or cornstarch

1/4 cup 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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