It was a dreadfully rainy day so I thought that called for stone fruit galettes. Peach and cherry almond that obviously won’t last long.

I followed the recipe on Food 52 for the crust but substituted Earth Balance vegan butter sticks, I used 2 sticks with 2 ½ cups of flour. Once the crust was prepared I lightly layered in almond meal and nothing but just fresh fruit. I then brushed on melted Earth Balance to the crust and sprinkled everything with sugar and baked until it was golden, about 45 minutes at 400.