Stone Fruit Galettes

Temps & Portions
8 servings
  • 2 tablespoons turbinado/raw sugar 4307
  • 1/8 teaspoon ground cinnamon 4308
    Club House Ground Cinnamon 125G
    $9.06 • Chq
  • 1 large egg yolk, whisked 4309
    Naturegg Eggs Free Run Grade A 6EA
    $4.31 • Chq
  • 1 tablespoons water 4310
  • Pre-made pie dough, rolled into eight 6-inch rounds, 1/8 inch thick 4311
  • 2 ripe but firm Chilean peaches 4312
  • 2 ripe but firm Chilean nectarines 4313
  • 2 ripe but firm Chilean plums 4314
  • 2 ripe, but firm Chilean pluots 4315
    Apricot 1EA
    $0.96 • Chq
  • 2 tablespoons melted butter 4316
    Gay Lea Butter Unsalted 454G
    $7.55 • Chq

Preheat oven to 375.

In a small bowl, mix together sugar and cinnamon. In another bowl, whisk egg yolks with 2 tablespoons water. Set both bowls aside as you assemble your galettes. Lay eight rounds of prepared pie dough onto two large baking sheets lined with parchment paper.  Thinly slice fruit, leaving the peels on. Arrange fruit in a circular pattern, layering slices in the center of each round of dough. Leave 1.5 inches of naked dough around the edges. Fold the edges of dough up around the fruit. Brush crust with egg wash and drizzle melted butter onto the fruit. Then sprinkle galettes with cinnamon sugar.

Bake galettes for 35 minutes or until the fruit is juicy and the crust is golden.