We’ve espoused our love for galettes – the most relaxed version of from-scratch pie – in the past, in a local apple version laced with black pepper and honey, and we’re loving this summer update with succulent stone fruit and cardamom-spiced honey. Please don’t let the homemade pie dough scare you off: This one comes together in the food processor and requires nothing more than a brief chill before getting rolled out into a rustic circle-ish shape.
The stone fruit is where you want to make good choices: Pick up a big bag from your farmers market – you can politely ask if there are any cheaper “seconds,” that is, fruit too bruised or otherwise dinged up to sell as hand fruit, which are still perfectly suitable for baking purposes. Plums, peaches, apricots and the like grow abundantly in Pennsylvania: Frecon Farms (Boytertown, PA), Cherry Hill Orchards (Lancaster, PA) and Clarion River Organics (Sligo, PA) are producing some of our favs.
Honey Cardamom Stone Fruit Galette
|Prep Time||Cook Time||Total Time|
|20 min||40 min||60 min|
- 1 cup all-purpose flour, plus more for rolling
- 1 cup whole wheat flour
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3/4 cup chilled unsalted butter, cut into pieces
- 1 tablespoon apple cider vinegar
- 1/4 cup ice cold water
- 1/3 cup granulated sugar, plus 2 teaspoons for sprinkling
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon ground cardamom
- Juice of 1/2 lemon
- 1/8 teaspoon salt
- 6 pounds assorted firm, but ripe, PA stone fruit (nectarines, peaces, apricots, plums)
- 2 tablespoons honey
- 1 large egg, beaten
- 2 teaspoons raw sugar (can substitute granulated sugar if needed)
- Whipped cream, for serving
- Pulse all-purpose flour, whole wheat flour, salt and pepper in food processor until combined. Add butter and pulse until pea-sized pieces form. Add vinegar and ice water, 1 teaspoon at a time, and pulse until dough begins to come together and no dry spots remain.
- Transfer dough to flour-dusted work surface and gently knead until dough comes together. Shape into disk and cover tightly with plastic wrap. Chill at least 3 hours and up to 24 hours.
- Preheat oven to 400°F and position rack in bottom third of oven. Remove dough from plastic wrap and divide in half (or quarters for mini galettes). Coat parchment paper with flour and roll dough out, making a 1/8”-thick circle. Transfer parchment paper to baking sheet and refrigerate dough while you prepare the filling. Repeat with second half of dough.
- Combine sugar, cornstarch, cardamom, lemon juice and salt in large mixing bowl. Halve and pit stone fruit and cut each into thin wedges. Add sliced stone fruit to mixing bowl and toss to coat.
- Remove dough from refrigerator and, leaving a 2” border, arrange stone fruit wedges around dough. Fold border up over the fruit and brush with beaten egg. Sprinkle raw sugar over egg wash. Bake until crust is golden and crisp and fruit starts to caramelize, 35-40 minutes, rotating baking sheet halfway through.
- Remove from oven and let cool slightly. Drizzle with honey and serve warm, topped with whipped cream.
- Recipe and photos: Dish Works