I took the boys for a little drive Tuesday night out to Dover, Arkansas.
Drewry Farm and Orchards sits atop a perfect little hillside in Dover, overlooking meadows and rolling green terrain. Tuesday nights, they have their summer “Sunset Market”, where you can buy fresh produce as well as indulge in whatever delectables they’ve whipped up for the evening. We chose the peach slushy!
The Drewry family has curated a welcoming, comfortable place to relax and enjoy their farm. They’ve got board games for the kids, as well as ample room to roam around and take in the orchard’s fresh breeze.
Walking through this isle of peach trees gave me just the hint of escapism I needed to feel like I’ve “gone somewhere” this COVID summer. I’m used to traveling all over for bike races, and I miss going new places. Getting out and seeing Drewry felt like a mini-adventure, even though it was only an hour away from home.
Driving away that evening, the boys said they would love to come back for another visit…and my imagination began to run wild with what I would do with these bagfuls of beautiful peaches and plums we’d purchased…
Stone Fruit Galette
~Featuring Drewry Farm & Orchard Peaches and Plums~
Galettes are so fun to make. For those non-pastry minded people like me, a galette is like making a pie crust — without all the hoopla. You just roll out the dough, then fold it over whatever you decide to place in the middle.
It’s rustic — a “free-form” pie crust of sorts — in which the stone fruits nest. There’s no need for perfection or master craft here. Praise be.
As soon as the slicing began, the peaches’ summery sweetness filled the room, and I couldn’t help but sample [a lot of them] as I began.
The crust recipe is just like one you’d make for a traditional pie. This version is vegan through, using Earth Balance vegan butter sticks as a dairy replacement option [that tastes every bit as good]!
Once you’ve rolled out the dough, there’s no need to worry about the cracked edges, because they just get folded in later.
Next, the fruits get coated in a few tablespoons of sugar and cornstarch to make them syrupy and flavorful once they’re in the heat of the oven.
Arrange the stone fruit in pretty little circles, or however you’d like. There are no rules here! Because it’s rustic, you could literally throw all the fruit in there at random and it would still look and taste amazing.
Then, just begin to fold the edges over in small sections at a time, making little pleats in the dough as you go.
fter a quick brush of non-dairy milk along the edges of the crust, and a dusting of sugar and cinnamon, the galette is ready for time in the oven.
The Stone Fruit Galette pairs perfectly with vanilla ice cream! If you’re looking for a great non-dairy ice cream option, try Nada-Moo – it’s my boys’ favorite [and the one they can’t tell is dairy-free!].
Making recipes with locally sourced food is so dang rewarding!
A huge thank you to Drewry Farm and Orchards for making our trip memorable, and for making our Stone Fruit Galette so delicious! Be sure to take the scenic drive out to Dover!
Stone Fruit Galette
- 1 1/4 c flour
- 1 T sugar
- 1 t salt
- 4 oz vegan butter, cold
- 2-3 T ice water
- 1 T non-dairy milk for brushing pastry before baking
- 1 pinch cinnamon and sugar for texture on crust
Stone Fruit Filling
- 3-4 whole peaches, pitted and sliced
- 5-6 whole plums, pitted and sliced
- 1 1/2 T corn starch
- 3 T sugar
- 1 whole lemon, squeezed for juice
- Combine the flour with the salt and sugar and whisk to mix. On a flat surface, dump out the flour.
- Cut your butter into long thin slabs and lay it on the flour and coat to cover.
- Using a rolling pin, begin to roll the butter into the flour, scraping it up off the surface and re-rolling several times until the butter starts to get worked through.
- Then begin adding the ice water slowly, and re-rolling the dough until you get a firm, more cohesive texture.
- Once you have the texture you need for a pliable crust, roll the dough into a ball and wrap with plastic or foil. Put it in the fridge to cool for 30 minutes while you cut the fruit.
- After the dough has chilled, remove it from the fridge and place the ball on some parchment paper. Roll dough into a big circle, just like you would a pie crust and transfer it with the parchment paper to your baking sheet. Preheat your oven to 375.
For Stone Fruit Filling
- After you've pitted and sliced the peaches and plums, place them in a bowl and add the sugar and cornstarch, plus the lemon juice. Toss to combine.
- Then, depending on whether or not you want to arrange the fruit, begin laying the slices out in a pattern, or simply dump out the whole bowl into the center of the galette dough. If you decide to arrange the fruit, make sure to pour the leftover fruit juices into the center of the galette before you bake!
- Gently fold the edges of the dough up around the fruit, making pleats 5-6 times as you move around the circle. Once it's all folded and you have the fruit encased in dough, brush the dough with some non-dairy milk, the dust a little sugar and cinnamon on top.
- Place the galette in the oven for about 45 minutes, or until the crust is golden brown and the fruit is bubbling. Enjoy while warm if possible, and maybe add some non-dairy ice cream!