Stonefruit Galette
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 10
  • Pastry
  • 3½c flour
  • 250g butter - cold and cubed
  • 1c sugar
  • 3 eggs
  • Filling
  • 5 cups roughly peeled and chopped stonefruit. I used whitepeaches, yellow nectarines, and apricots, but plums, cherries, apples, pears, or berries would all work well too.
  • ¼ c sugar
  • 2T cornflour
  • 1 egg for glazing
  1. Place the flour, butter and sugar into a food processor. Process until the mixture resembles breadcrumbs.
  2. Add  the eggs into the mixture and process until it comes together.
  3. Tip the dough out onto the bench. Use your hands to squash it into a ball (don't knead it).
  4. Wrap the dough in clingwrap and place in the fridge for at leas 30 minutes
  5. Peel and stone or core the fruit.
  6. Place the fruit in a bowl and toss through with the sugar and cornflour.
  7. Preheat the oven to 200*C
  8. When the pastry dough has rested, roll it out into a large circle approximately ½ cm thick.
  9. Beat the glazing egg in a small bowl or jug.
  10. Glaze the middle of the pastry (under where the fruit will go) with egg.
  11. Pile the fruit mixture in the middle of the pastry leaving at least 10 - 15 cm clear around the edge.
  12. Carefully fold the edge of the pastry up to form the sides of the galette. The pastry will crimp and over lap.
  13. Glaze the pastry with the egg.
  14. Bake for 25 -30 minutes until the pastry is crisp and golden.
  15. Serve hot or at room temperature.
Recipe by Country Life Experiment at