Stone Fruit Galette

Yields 6 servings

Galette Dough

1 ½  cups flour
½  teaspoon salt
1 teaspoon sugar
½ cup plus 2 tablespoons cold unsalted butter, diced
2-3 tablespoons ice water

Combine the flour, salt and sugar in a medium-sized bowl and mix well. Using a pastry blender or 2 forks cut in the butter into the flour until the mixture is the size of small peas. Sprinkle in the ice water and mix lightly until the dough comes together. Press the dough into a disk, wrap with plastic wrap and chill for at least 30 minutes.

Roll out the dough into a circle on a lightly floured surface into an 18-inch circle. You can refrigerate the rolled-out dough while making the filling.

Stone Fruit Filling

2 pounds stone fruit-apricots, peaches, nectarines or plums or a combination of each.
½ cup sugar or less depending on the sweetness of the fruit-apricots will need more
4 tablespoons cornstarch
1 teaspoon vanilla or almond extract
sliced toasted almonds-optional
juice and zest of 1 lemon
2 tablespoons butter, melted
demerara sugar or plain sugar
1 egg-beaten

Blanch stone fruit in rapidly boiling water for 10-15 seconds and transfer immediately to a large bowl filled with ice water. Peel fruit, remove pit and cut fruit into slices about 1/3-inch thick.

Preheat oven to 400°.

Combine the sugar and cornstarch, mix well and add to the sliced fruit. Add the lemon juice and zest, vanilla or almond extract and mix well. Brush some of the egg wash on the dough. Pile the fruit in the center of the rolled out dough leaving a 1½ - 2-inch border. Pour the melted butter over the fruit. Add the toasted almonds if using. Fold the exposed border over on itself, crimping to make a narrow pastry rim around the fruit.

Brush the rim with the beaten egg and sprinkle the rim with demerara or plain sugar.

Bake on a sheet pan lined with parchment paper or a Silpat at 400° for 45-50 minutes until the fruit is tender, the juices are bubbling and the crust is browned well.

Let the galette cool before serving.