Cardamom Stone Fruit Galette

Cardamom Stone Fruit Galette

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Cardamom Stone Fruit Galette


Units Scale


  • 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


  • 2 tablespoon. flour
  • 1/2 tsp. salt
  • 1/4 cup honey or sugar
  • 11/2 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



  1. In a large bowl combine the flour, salt and sugar
  2. 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
  3. 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.
  4. Gather the dough with your hands and knead gently if necessary to get it to hold together.
  5. 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.


  1. Preheat the oven to 350 F and line a baking tray with parchment.
  2. Leave the dough at room temperature for about 10 minutes before rolling it out on a floured surface to about 1/2 inch thick.
  3. While waiting toss together the sliced stone fruit, honey, spices, salt, vanilla, and flour together in a bowl.
  4. 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.
  5. Fold the empty crust over the fruit, spread on the egg wash, and sprinkle with sugar.
  6. Bake for another 20-30 minutes or until the crust is golden brown and the fruit is bubbling.
  7. Top with ice cream, powdered sugar, or whipped cream

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