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I went shopping yesterday at the Hollywood Farmers Market in search of the perfect variety of summer stone fruit for this galette.   My dear friend, Joyce, is an amazing hostess and invited me to one of her incredible dinner parties at her home in Laurel Canyon.   I feel so grateful to have her in my life and get excited and inspired each time she hosts a dinner party to cook or bake.  She truly lives in a magical canyon and built a beautiful modern zen oasis!   Here’s a peek at our wonderful evening.

Early Sunday morning I met Kris, longtime girlfriend, for a Barre class then we walked over to the farmers market to shop and have lunch.   We found a wonderful assortment of fresh ingredients for several dishes.   We took time to catch up and eat freshly shucked oysters, at one of the stands, before continuing with our shopping. This recipe is made with the Peaches and Bing Cherries from our haul!

The flaky pie dough is inspired by a wonderful pastry chef, Leslie Mackie, who owns Macrina Bakery in Seattle.  I visited the bakery a few years ago, immediately purchased her book, and have been baking from it ever since.   Thank you Leslie!  This flaky pie dough is indulgent and worth every bite!   I hope you try this recipe for the ones you love, they will thank you too!

  • 6 Med Yellow Peaches
  • 2 Cups of Bing Cherries pitted and halved
  • 3/4 Vegan Sugar (or pure granulated)
  • 1 Tbs Honey
  • 3 Tbs Unbleached all-purpose flour (King Arthur)
  • 1/2 Tbs Cinnamon
  • 1/4 Lemon Juice, freshly squeezed
  • 1 Tbs Pure Vanilla Extract
  • 1/2 Recipe of Pie Dough (recipe to follow)
  • 1 Egg for wash
  • 2 Tbs Raw Sugar

Preheat the oven to 375 degrees.   Cut the Peaches into thin slices (1/2 inch) and pit the cherries (2 cups) and place in a large mixing bowl.    Add sugar, flour, cinnamon, lemon juice, vanilla extract and honey mix together and refrigerate.   Then start the pie dough.


  • 5 1/2 Cups Unbleached All-Purpose Flour
  • 1 Tbs Salt
  • 12 Tbs (1 1/5 Sticks) Unsalted Butter, Chilled and cut into thin pieces
  • 1 3/4 Cups Solid Vegetable Shortening, Chilled
  • 1 Cup Ice Water

In a large mixing bowl combine flour, salt and add the butter (chilled) cut into thin slices.  Use a pastry cutter to break up the butter and cut into small pieces until crumbly.

Then add the shortening in small amounts while continuing mix with the pastry knife until it’s appearance is similar to the consistency below.  Should look very crumbly.

Now add one cup of ice water to the dough mixture.  Ice the water, then measure one cup to be sure you have an exact measurement without the ice cubes.

You can use a spoon or your hands to mix the dough and pour onto your work surface to continue working into a two separate balls.   You may need to flour the work surface if it’s too sticky.

I couldn’t resist – this is truly the picture definition of #foodporn!

Tightly cover each amount of dough and refrigerate for an hour before handing to continue making the galette.

Roll dough to a 14″ round – you can use a silicone mat that has the circles on it to help you guide or just eye-ball it.  I recently moved and lost my rolling pin dammit, so I had to improvise with my hands and used a can of pinto beans.   You can see my weirdo finger prints below – definitely got the job done but this is not a pizza and needs to be rolled out properly.  You get the idea of this step – get a rolling pin don’t be a jerk.

Place the dough on the pie plate, fill with the fruit and cover the sides.   Brush the top of the galette with the egg wash.   Just break and whisk one egg.   Then sprinkle the raw sugar on the top coating the outside of the galette.   Finally, decorate the top with fun little designs and bake.

** I recommend a pie plate to hold the galette to keep the juices from spilling out the sides in the oven or you can opt to fold the dough over the fruit on a cookie tray with sides.

Bake for 40 mins, check to make sure it’s browning evenly and continue to bake for 15 mins more.