I like this gluten free crust made from ground nuts and oats. It's hearty, rustic and fairly easy to make. In a food processor, mix the nuts (pecans, almonds and walnuts) with quick oats and a bit of salt and sugar. Run the food processor until the mix is finely chopped and crumbly. Then, add enough water to bring it together in a soft dough. Since there's no gluten, it doesn't really need to rest. Place between two sheets of parchment and roll out.
Prep the stone fruit. I chose a mix of cherries, apricots, plums and peaches. Add to a bowl with fresh grated ginger, sugar, vanilla, cornstarch and a pinch of salt. Place the fruit on the dough and distribute evenly, leaving a generous border. Fold the dough inward to enclose the fruit. Place the galette on a parchment lined baking sheet and bake at 350F for 30-45 minutes.
I like to serve it with accents of fresh fruit and Swedish pearl sugar.