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Cardamom Stone Fruit Galette
Ingredients
Units
Scale
Dough
- 2 cups flour (whole-wheat, spelt, all-purpose, gluten-free)
- 3/4 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup plus 7 tablespoons unsalted butter, chilled, cut into small pieces
- 1/4 cup ice water
Filling
- 2 tablespoon. flour
- 1/2 tsp. salt
- 1/4 cup honey or sugar
- 1–1/2 to 2 cups sliced stone fruit
- 1/4 tsp. cardamom
- 1.4 tsp. cinnamon
- 1tsp. vanilla extract
- 1 large egg whisked with 1 teaspoon water, for egg wash
- 1 tablespoon sugar for sprinkling
Instructions
DOUGH
- In a large bowl combine the flour, salt and sugar
- using a pastry cutter or large fork, break up the butter into the flour mixture until the butter pieces are no large than the size of a pea
- Drizzle in the ice water while tossing with a fork, adding 1 tablespoon of water at a time, just until the mixture begins to come together.
- Gather the dough with your hands and knead gently if necessary to get it to hold together.
- Handling the dough as little as possible, shape it into a thick disk, then wrap it in plastic wrap and refrigerate until chilled, at least 2 hours or up to 1 day.
GALETTE
- Preheat the oven to 350 F and line a baking tray with parchment.
- Leave the dough at room temperature for about 10 minutes before rolling it out on a floured surface to about 1/2 inch thick.
- While waiting toss together the sliced stone fruit, honey, spices, salt, vanilla, and flour together in a bowl.
- Transfer the rolled-out dough to the baking sheet and begin to make rings out of the stone fruit slices leaving a 2-inch border.
- Fold the empty crust over the fruit, spread on the egg wash, and sprinkle with sugar.
- Bake for another 20-30 minutes or until the crust is golden brown and the fruit is bubbling.
- Top with ice cream, powdered sugar, or whipped cream
