It’s hard to turn down a fresh fruit dessert, especially when it’s this easy to make. This galette will change the way you bake for the better.
- 1 package west~bourne House Pie Crust Mix
- 2/3 cup west~bourne Refined Avocado Oil (or oil of your choice)
- 8 ripe pluots (or any stone fruit—Camilla used pluots from Arnett Farms)
- 1/2 cup Sunflower seed butter
- 1 egg, beaten (optional—omit if vegan)
- 1 cup crème fraiche
- Maldon salt
- Preheat the oven to 350 F.
- Place dry mix in a bowl with 2/3 cup avocado oil and stir until combined. Add one cup of water to the mixture, one tablespoon at a time to form the dough into a ball. Remove the dough from the bowl and place it on a clean surface.
- One dough ball makes two pie crusts; cut the ball in half and form each half into discs. Wrap each disc with parchment paper and refrigerate for at least 1 hour and up to 2 days (you can freeze it for up to 3 months). Roll between sheets, and press the dough into a free-form shape on parchment paper.
- Divide the sunflower seed butter between them and spread it across the bottom of the crust.
- Thinly slice the pluots, then fan them into pretty shapes on top of the sunflower seed butter. Leaving a 2-inch border on all sides.
- Use your fingers to fold the edges of the pie crust over the pluots. Brush the crust with egg wash if desired.
- Bake for 15-17 minutes until the outside starts to brown. Slice and serve with crème fraiche and Maldon salt at the table.