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Stone Fruit Galette with Honey & Cardamom {gluten-free}

Apricots, plums, peaches, nectarines – whatever summer fruit you've got will love being nestled in a flaky gluten-free pie crust, softly spiced, drizzled with honey, and served up with drippy ice cream in this summery stone fruit galette. 
Prep: 20 minutes
Cook: 35 minutes
Chilling time: 30 minutes
Total: 55 minutes
Servings: 8 servings
Author: The Bojon Gourmet


  • 1 recipe Flaky Gluten-Free All-Butter Pie Dough, preferably the buttermilk variation made in the food processor and given two turns, chilled (or your favorite pie dough recipe for one 9-inch crust)
  • GF oat flour, for rolling the dough
  • 2 medium nectarines or peaches
  • 3 large apricots
  • 4 medium plums
  • 1/3 cup (70 g) organic granulated sugar, plus 2 teaspoons for sprinkling
  • 1 1/2 tablespoons (10 g) cornstarch
  • ½ teaspoon ground cardamom
  • squeeze of lemon juice
  • big pinch salt
  • ~ 2 tablespoons (30 ml) honey, for drizzling
  • 1 egg, beaten (or 2 tablespoons heavy cream or milk)
  • vanilla ice cream, for serving


  • Let the dough soften at room temperature if it’s very cold, 5 minutes or so, until malleable. Roll the dough between two large sheets of parchment paper, dusting it with oat flour and flipping the whole thing over as needed to prevent sticking, to make a 14-inch round that is roughly ¼-inch thick. If the dough cracks or tears, just squish it back together; it can take quite a lot of abuse. Trim the edges into a clean round, then slide the parchment and dough onto a large, unrimmed baking sheet and chill until firm, 30 minutes.
  • Position a rack in the lower third of the oven and preheat to 400ºF.
  • Halve and pit the stone fruit (or cut the flesh off the core if they aren’t freestones) and slice thinly, about 1/8” thick. You should have about 4 cups of fruit. In a large bowl, stir together the 1/3 cup sugar, cornstarch, and cardamom. Gently toss in the fruit, lemon juice, and salt, until the fruit is coated evenly.
  • When the dough has chilled, remove from the refrigerator and, leaving a 2-inch overhang, place the fruit in concentric circles, starting with the outside and working in, overlapping the slices slightly. (If you’re pressed for time, you can just dump the fruit over the crust for a more rustic looking dessert – no judgement.) Fold the edge of the dough up over the fruit to form a crust, pleating it as you go. Brush the edge of the dough with the egg wash (or cream or milk) and sprinkle with the sugar.
  • Bake the galette until the crust is golden and the fruit is bubbling, 35-45 minutes, rotating halfway through for even baking. Remove from the oven and let cool to warm, then drizzle all over with honey. Cut into wedges and serve warm or at room temperature with ice cream.
  • The galette is best the day of baking while the crust is crisp, but extras will keep, refrigerated airtight, for up to 3 days.


Use any combination of stone fruit you like here, and vary the amounts based on the size of your fruit – you’ll want about 4 cups once it’s all sliced up. Plums, pluots, apriums, apricots, white or yellow nectarines or peaches – all work well here. Dial the sugar up or down based on how sweet or tart your fruit is, and add a little extra cornstarch if using a larger quantity of plums or pluots, which have a higher water content.
Be sure to give yourself time to make the dough, give it two turns, and let it chill; a few hours total, most of which is inactive. The dough can be made up to 3 days ahead and refrigerated airtight.
If gluten isn’t an issue, feel free to make this with your preferred pie dough; you’ll need enough for one single-crust 9-inch pie.
Nutritional values are based on one of eight servings.


Calories: 240kcal | Carbohydrates: 37g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 202mg | Potassium: 165mg | Fiber: 2g | Sugar: 22g | Vitamin A: 520IU | Vitamin C: 7.2mg | Calcium: 9mg | Iron: 0.3mg
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