Stone Fruit Galette

Bursting with flavour in summer, use your favourite stone fruit for this gorgeous galette PLUS two bonus recipe ideas!

Serves: 8
Preparation time: 45 minutes plus chilling time
Baking time: 45 minutes


  • For the pastry
  • 250 g flour
  • 2 T caster
  • 200 g cold butter, cubed
  • ¾ cup thick sour cream
  • Fruit filling
  • 2 t corn flour
  • Zest and juice of 1 lime
  • 1 t salt
  • 1/3 cup castor sugar, plus more for sprinkling
  • 350 g Woolworths Flavourburst™ Yellow Flesh Nectarines, cut into 3 cm wedges 20179892
  • 350 g Woolworths Ripe & Ready Cling Peaches, cut into 3 cm wedges 20018023
  • 1 t Woolworths Vanilla Extract 6009171979638
  • 1 T cream
  • Woolworths Soft Scoop Vanilla Flavoured Ice Cream, to serve 6001009027986

How To Make Stone Fruit Galette

  1. To make the pastry, whisk the castor sugar into the flour. Rub the cold butter into the flour mixture to resemble fine breadcrumbs.
  2. Fold in the sour cream and using your hands combine to make the dough and knead for 2 minutes before wrapping and placing in the fridge for 10 minutes.
  3. Roll out between two pieces of baking paper to keep the dough from sticking. Roll into a circle 30 cm in diameter. Chill for 1 hour.
  4. To make the filling, preheat the oven to 190°C. Combine corn flour, lime zest, salt, and ⅓ cup castor sugar in a medium bowl. Toss with your hands to combine, then add stone fruit, and toss to coat. Add lime juice, vanilla and mix to combine.
  5. Arrange fruit mixture in the centre of chilled dough which is still on baking paper on a baking tray, and spread out evenly, leaving a 5 cm – 7 cm border. Fold edges of dough up and over fruit, pinching any edges to seal any cracks. Brush the cream over the surface of the dough. Sprinkle sugar evenly over dough and place back in the freezer for 10 minutes before baking.
  6. Bake, rotating halfway through, until the crust is deep golden brown everywhere, fruit is softened, and juices are bubbling, 45–50 minutes.
  7. Let the galette cool 2 hours before serving.
  8. Serve with Woolworths Soft Serve ice cream.


  • 1 Cup double thick plain yoghurt
  • 2 Flavourburst™ Yellow Flesh Nectarines
  • 3 Flavourburst™ Plums
  • 1 Tbsp Honey
  • 1/2 tsp Vanilla paste
  • Pinch of salt

How To Make Stone Fruit Yoghurt Cups

  1. To prepare the yoghurt cups, divide the yoghurt between 4 small sealable containers.
  2. Then chop up the fruit and add to a mixing bowl, add the honey, vanilla pasta and pinch of salt.
  3. Using a fork, mash the fruit together with the added ingredients. Mash them up to your liking.
  4. Top the yoghurt with the fruit and seal up, keep refrigerated until you are ready to enjoy them


  • 1 Ripe & Ready Cling Peach
  • 1 Flavourburst™ White Nectarine
  • 1 Flavourburst™ Plum
  • 80g Dark chocolate melted
  • Freeze Dried Pineapple, Coconut and Blueberries 18 g, crushed

How To Make Chocolate Coated Stone Fruit Wedges

  1. To prepare the wedges, cut the fruit in half and carefully remove the pip. Cut each half into 3 or 4 wedges depending in the fruit.
  2. Dip each half of the wedge into the melted chocolate and place onto a lined baking sheet.
  3. Sprinkle the crushed freeze dried fruit over the chocolate and place into the fridge to set.
  4. Use when ready or even place them into the freezer for a frozen summer snack

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