Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Cardamom-Peach Galette with Toasted Hazelnuts

Scott Phillips

Yield: Serves 6 to 8

Servings: Makes one 9-1/2-inch galette

The distinctive herby, citrusy flavor of cardamom pairs beautifully with ripe peaches. A honey glaze and a sprinkling of chopped nuts make the galette feel even more special. Serve it dolloped with yogurt, if you like.


  • 1 recipe Galette Dough
  • 1 Tbs. plus 1 tsp. unbleached all-purpose flour; more for rolling the dough
  • All-purpose flour, as needed
  • 1 large egg
  • 1 tsp. heavy cream or whole milk
  • 2 Tbs. granulated sugar
  • 1/2 tsp. plus 1/4 tsp. ground cardamom
  • Kosher salt
  • 1-1/2 lb. ripe peaches (5 to 6 medium), peeled, sliced 1/3 inch thick
  • 1 Tbs. plus 1/4 tsp. fresh lemon juice
  • 1/2 tsp. pure vanilla extract
  • 2 tsp. turbinado sugar
  • 2 Tbs. honey
  • 2 Tbs. hazelnuts, toasted, skinned, and finely chopped
  • Plain Greek yogurt, for serving (optional)

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 60
  • Sodium (mg): 80
  • Carbohydrates (g): 37
  • Fiber (g): 2
  • Sugar (g): 16
  • Protein (g): 5


  • Position a rack in the center of the oven and heat the oven to 400°F. Let the dough sit at room temperature until pliable, 10 to 15 minutes.
  • Roll the dough between 2 sheets of lightly floured parchment paper into a 14-inch round, loosening the parchment from the dough occasionally and adding a bit more flour if it sticks. Transfer on the parchment to a large rimmed baking sheet; remove and discard the top sheet of parchment.
  • In a small bowl, whisk the egg and cream.
  • In a large bowl, whisk the flour, granulated sugar, 1/2 tsp. of the cardamom, and 1/8 tsp. salt. Add the peaches, 1 Tbs. of the lemon juice, and the vanilla; toss gently to combine.
  • Leaving a 2-inch border, spoon the peach mixture and any juice over the dough. Fold the edge of the dough up and over the filling. If the dough is sticking to the parchment, refrigerate it for 5 to 10 minutes, and then continue folding. Brush the folded dough with the egg wash and sprinkle the turbinado sugar all over the galette.
  • Bake, rotating the baking sheet once halfway through, until the crust is golden brown, 40 to 50 minutes. Let cool on a rack for 15 to 20 minutes.
  • Meanwhile, in a small saucepan, bring the honey, the remaining 1/4 tsp. lemon juice, the remaining 1/4 tsp. cardamom, and 1/8 tsp. salt to a simmer. Cook for 1 minute, and then remove from the heat. Let stand 1 minute. Sprinkle the warm galette with the hazelnuts, and drizzle with the warm honey. Serve warm or at room temperature with the yogurt, if using.


Rate or Review

Reviews (4 reviews)

  • NOVAcook | 07/13/2018

    Delicious! I followed the recipe exactly, and the flavors are wonderful.

  • fcar | 08/28/2016

    Thought was really good. The only thing I did different was to make the cornmeal crust for the peaches. I loved it. Can't figure out why the previous review states that it tastes like pickled peaches!

  • user-6214012 | 07/25/2016

    This was wonderful! The honey glaze really brought out the flavor of the freshness of the peaches. I will definitely make this again.

  • Bellairgirl | 07/14/2016

    Tasted like pickled peaches.The dough rolls out easily on floured board and transfers easily by rolling around pin and unrolling on ungreased pan.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial