SUMMER STONE FRUIT GALETTE
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.
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.
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