Stone Fruit Galette

This French-style pastry is similar to a tart or a pie with dough wrapped over a filling made from fruit, sugar, and crème fraiche. Made with all local organic grain and malt flour!

Yields 8 servings

Ingredients: Pale Wheat Pate Brisee

2 ¾ c (350g) organic all-purpose flour
¾ c (100g) pale wheat malt
10 oz (300g) butter, chilled and sliced thin
5 oz (150g) water, cold
¾ tsp (5g) salt

Mixing Directions

  1. Add flour and cold, sliced butter to a bowl. Pinch the butter into the flour until the mixture is consistently crumbly.
  2. Dissolve the salt in the water and pour over the surface of the crumb mixture. Use your hands, a rubber spatula, or bowl scraper to toss the mixture together to evenly distribute the water, then press the mixture together.
  3. Turn out onto plastic wrap, then wrap and use a rolling pin to flatten and further compress the dough into a firm package. The goal is to create a uniform consistency with minimal handling.

When done, chill for 30 minutes to overnight.

Ingredients: Filling

4 peaches/nectarines or 6 plums (can use pears or apples as well)
4 Tbsp lemon juice
½ tsp salt
½ c unrefined cane sugar
¼ c crème fraiche

Baking Directions

  1. Preheat oven to 350F.
  2. Slice the fruit and toss with lemon juice, sugar, salt.
  3. Roll the dough out on a lightly floured surface into a rough circle. You may leave the edges shaggy or trim to create a more refined shape.
  4. Transfer to a baking tray.
  5. Spread the crème fraiche inside the round, leaving the outside ring of a few inches untouched.
  6. Spread the fruit evenly over the crème fraiche, then fold the dough over the fruit, creasing it as you go.
  7. Bake for 30-35 minutes, until the crust is browned and the top of the fruit gently caramelized.