​Most fruit galettes are relegated to the dessert table, but this one is ideal for a breakfast crowd. It is rolled out into a pretty dramatic 12” circle, can be filled with any ripe summer stone fruit that you happen to have on hand, and it’s not overly sweet.  
 
makes one 12” Galette  (can be baked on a pizza stone or on a parchment lined baking sheet)
 
For the dough-   (from Bill Yosses and Peter Kaminsky)
​2 cups all-purpose flour
¼ cup cornmeal, processed until fine in the food processor
pinch of salt
1 tablespoon + 1  1/2  teaspoons sugar
8 oz. (2 sticks) cold, unsalted butter, cut into ¼” pieces
1 tablespoon cold water
 
For the filling-
 
4 yellow or white nectarines, (ripe but not overly soft) rinsed, halved, and pitted
3 cups sweet red cherries, rinsed, stemmed, and pitted
2 tablespoons good quality maple syrup
1 tablespoon fresh orange juice
1 tablespoon all-purpose flour
 
Prepare the dough-
 
In a large bowl, whisk together the flour, finely processed cornmeal, salt, and sugar. Add the butter pieces, using your fingertips or a bench scraper to incorporate the butter into the dry ingredients. The mixture should resemble cornmeal with a few larger pieces of butter. Add the tablespoon of cold water and toss the mixture until it comes together, shaping it into a disc about ½” thick. Wrap in plastic wrap and refrigerate for 20 minutes.
 
Prepare the filling-
 
Slice the halved, pitted, nectarines into slices about ⅜” thick. Place them in a large bowl (you should have about 3½ cups of slices.) Add the cherries to the nectarines, and then the maple syrup, orange juice, and flour, tossing to combine. Place the fruit mixture in a heavy bottomed saucepan. Cook over medium heat for about 8 minutes, stirring occasionally so it doesn’t stick, just until the fruit softens a bit but doesn’t get mushy. Scrape the mixture into a bowl and cool it thoroughly, either in the fridge or set over a bowl of ice water.
 
To assemble-
 
Retrieve the dough from the fridge. Preheat the oven to 375 degrees F. On a lightly floured sheet of parchment paper, roll the dough into a circle, about 13” in diameter.
If you have a circular platter or plate or cake pan that measures 12”, use it to trace a circle out of the dough, then cut the circle using a small paring knife or a pastry cutter. I take the scraps, re-roll them slightly and cut them into thin strips which I add to the outside of the dough, creating a slightly higher edge. (This is not a typical galette with excess dough that you ruffle around the fruit.) Use your fingers to crimp the edge, (the way you would a pie) and place the dough back in the fridge to chill for about 15 minutes. (A 12” circle doesn’t quite fit on a rimmed baking sheet; a flat baking sheet works fine, lined with parchment paper. Because you have cooked the fruit first, it doesn’t bubble up and run all over the place. I’ve also rolled out the dough on a parchment sheet and transferred the dough (still on the parchment) to a large baking/pizza stone and that works fine, too.)
 
When the oven is hot, retrieve the chilled dough and cooled filling. You can simply spoon the fruit over the circle of dough, spreading it gently with an offset spatula, and being careful to reserve about half of the juices, which you will use to “glaze” the galette after it comes out of the oven. Or if you’re feeling crafty, you can arrange the fruit, alternating slices of nectarine with the cherries or piling the cherries in the center and creating a border or nectarines. Remember to reserve half of the juices for the “glaze.”
 
Place the galette on the bottom rack of the oven, and bake for 40-45 minutes, until the crust is golden brown and the fruit has softened. Carefully remove from the oven and place on a cooling rack or on top of your stovetop. Use a pastry brush to glaze the fruit with the reserved juices. Best served warm. Cover and refrigerate any leftovers.
 
 
 
 
 

makes one 14” x 4½” rectangular tart
 
For the Biscuit-
 
¾ cup all-purpose flour
½ cup cornmeal (I used old-fashioned yellow stone ground)
¼ cup granulated sugar
1½ teaspoons baking powder
¼ teaspoon salt
zest of 1 medium orange
4 tablespoons cold, unsalted butter, cut into ¼” pieces
½ cup heavy cream
 
Preheat oven to 375 degrees F.
 
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and zest.
Using your fingers or a bench scraper, cut the butter into the dry ingredients. Mix until the butter is incorporated with a few large pieces remaining. Add the heavy cream to the butter/flour mixture, using a fork to gently combine; the dough will be soft and a little sticky. Lightly flour a work surface. Turn the dough out onto the surface and gently pat the dough into a rectangular shape, about 15” x 6”. Use a floured bench scraper to carefully lift the biscuit dough into the tart pan. Don't worry if it's not perfect! Lightly flour your fingers and pat the dough evenly into the pan, easing it into the corners and along the sides. Try not to over work it; you don’t want it to become tough.
 
Place the tart pan on two half sheet pans (stacked together) and place on the middle rack of the oven. (I like to use two pans which helps prevent the bottom crust from overbrowning.) Bake for 18 minutes, rotating the pans once halfway through baking.  The biscuit should be golden but not dark. Carefully remove from the oven and set on a rack to cool completely before filling.
 
For the Rhubarb filling-
 
1 pound fresh rhubarb, rinsed, leaves removed, cut into ¾” pieces
½ cup granulated sugar + 2 tablespoons brown sugar
pinch of salt
zest of 1 medium orange
2 tablespoons unsalted butter
 
In a medium bowl, toss the rhubarb with the sugars, salt, and orange zest.
Melt the butter in a heavy-bottomed saucepan over medium heat. Add the rhubarb/sugar mixture and cook, without stirring, for a few minutes. Continue cooking the mixture, stirring occasionally to prevent sticking, just until the rhubarb is tender and the juices thicken, about 10-15 minutes. Try not to overcook the rhubarb- you don’t want it to be crunchy but you don’t want it to break down completely. Remove from the heat, transfer to a heatproof container and let cool. Cover and refrigerate until ready to use.
 
To assemble the tart-
 
1 quart of local strawberries, lightly rinsed, stems removed, dried on paper towels (depending on their size, I halve some of them, leaving the remainder whole)
 
Place the biscuit  (still in its pan) on a work surface. Retrieve the rhubarb filling from the fridge. Use an offset spatula to spread the filling over the biscuit crust. Dab any moisture from the strawberries with a paper towel. Carefully remove the sides of the tart pan and place the tart on a serving platter. (Leave the bottom on.) Place the strawberries on top of the rhubarb filling.  Use a serrated knife to slice the tart and serve with freshly whipped cream. Cover and refrigerate any leftovers.
 
For the Whipped Cream-
 
1 cup heavy cream
2 tablespoons confectioners’ sugar
½ teaspoon vanilla extract
1 teaspoon orange liqueur (optional)
 
Pour the heavy cream into a well-chilled bowl. Add the sugar, vanilla, and liqueur (optional) and use an electric hand mixer or a whisk to beat the cream until it thickens and holds soft peaks. Cover tightly with plastic wrap and refrigerate until just before using. Cover and refrigerate any leftover cream.  

makes 8 scones
adapted from Izy Hossack
 
8 oz. fresh sweet cherries, rinsed, stemmed, pitted, and halved
1½ cups all-purpose flour
1 cup dark rye flour
3 teaspoons baking powder
¼ teaspoon salt
3 tablespoons granulated sugar
3½ oz. cold, unsalted butter cut into ½” pieces
2 large eggs, room temperature
⅓ cup + 1 tablespoon plain yogurt
1 teaspoon cherry bitters
1 teaspoon vanilla extract
 *          *          *          *          *          *          *          *
1 or 2 tablespoons yogurt for brushing tops of scones
coarse sanding sugar for sprinkling
 
In a large bowl, combine the all-purpose and rye flours, baking powder, salt, and sugar. Whisk to combine. Using a bench scraper or your fingertips, add the butter to the dry mixture, cutting the butter into the flour mixture until it is the consistency of coarse cornmeal with some larger pieces of butter.  In a medium bowl, whisk together the eggs and yogurt until combined. Add the eggs/yogurt to the flour/butter mixture, tossing together gently with a fork, until you have formed a soft dough with a bit of the dry ingredients not completely incorporated. The idea is not to over mix the dough.
 
Sprinkle your clean countertop/work surface with all-purpose flour. Turn the dough out onto the counter and gently work it into a rectangle, about 15” long x 8” wide, incorporating the stray bits of dry flour from the mixing bowl. Use a bench scraper or an offset spatula to mark the dough into thirds. Place half of the cherries down the middle third of the dough. Fold the left third of the dough over the top of the cherries, covering them. Place the remaining cherries onto the flap of dough you used to cover the first layer. Take the right third of dough and cover the cherries. The “parcel” of scone dough alternates: dough/cherries/dough/cherries/dough.
 
Use a bench scraper to divide/cut the “parcel” into 8 equal rectangles. Place the scones on a parchment lined baking sheet, leaving some room between them. Brush the top of each scone with a little bit of yogurt, then sprinkle each scone with sanding sugar. Place the tray of scones in the freezer for 30 minutes before baking. This helps them hold their shape in the oven.   

Preheat the oven to 400 degrees F.
 
Place the frozen scones on the middle rack of the hot oven. Bake for 20-25 minutes, rotating the tray halfway through baking, until the scones are deeply golden brown. (Check the interior of one of the scones with a small paring knife to make sure the center of the scones are baked through; if not give them another few minutes.) Serve warm.