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Pluot Galette with Crème Fraiche

  • Author: Camilla Marcus


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. 


Units Scale
  • 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