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 Time: 20 minutesminutes
Cook Time: 45 minutesminutes
Chilling time: 30 minutesminutes
Total: 1 hourhour35 minutesminutes
Servings: 8servings
Ingredients
1recipe 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
2medium nectarines or peaches
3large apricots
4medium plums
⅓cup(70 g) organic granulated sugar, plus 2 teaspoons for sprinkling
1 ½tablespoons(10 g) cornstarch
½teaspoonground cardamom
squeeze of lemon juice
big pinch salt
2tablespoons(30 ml) honey, for drizzling
1egg, beaten (or 2 tablespoons heavy cream or milk)
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.
Notes
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. Firm-ripe fruit that smells fragrant but holds a shape when sliced will produce the best results.
Be sure to give yourself at least 2 hours of prep time to make the galette dough; most of this time is inactive. The dough can be made up to 3 days ahead and refrigerated airtight. I usually make a double batch and freeze half for later.
For a vegan galette, make the crust using a good vegan butter such as Miyoko's. Omit the egg and brush the crust with a little coconut cream, plant milk, or water.