Stone Fruit and Berry Galette

Description

FOR DOUGH

• 1 3/4 c. all-purpose flour, plus more for dusting
• 1/4 c. fine yellow stone-ground cornmeal
• 1/4 c. sugar
• 1 tsp. kosher salt
• 13 tbsp. cold unsalted butter, cubed
• 1/3 c. ice water

FOR FILLING AND TOPPING

• 1/2 c. sugar, plus more for sprinkling
• 1/4 c. apricot jam
• 2 tbsp. cornstarch
• 1 tbsp. fresh lemon juice
• 1 lb. peaches or nectarines, cut into thin wedges
• 1 c. mixed berries (blueberries, blackberries, raspberries, and small strawberries, halved)
• 1 tbsp. unsalted butter, cut into pieces
• 1 large egg, at room temperature

• Vanilla ice cream, for serving

1. STEP 1
2. Make dough: In food processor, pulse flour, cornmeal, sugar, and salt to combine. Add butter and pulse until mixture resembles coarse crumbs with a few pea-size pieces remaining. Add ice water and pulse until large clumps form.
3. STEP 2
4. Transfer dough to sheet of plastic wrap and shape into large mound. Remove one-eighth of dough and shape into ½-inch-thick disk. Shape remaining mound into 1-inch-thick disk. Wrap each disk tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 2 days.
5. STEP 3
6. Heat oven to 350°F with rack in lowest position. Unwrap large disk of dough and place on floured parchment paper. Using floured rolling pin, roll dough into 14-inch round. Slide dough with parchment onto rimless baking sheet and refrigerate.
7. STEP 4
8. Meanwhile, make filling: In large bowl, whisk together sugar, jam, cornstarch, and lemon juice until smooth. Add fruit and toss to coat completely.
9. STEP 5
10. Spoon fruit mixture evenly over dough round, leaving 1½-inch border. Fold up dough rim, pleating to enclose filling. Dot top with butter pieces.
11. STEP 6
12. In small bowl, whisk egg with 1 tablespoon water and brush over dough rim, reserving some egg wash for stars. Sprinkle rim evenly with sugar.
13. STEP 7
14. Bake galette on lowest oven rack and place rimmed baking sheet on oven floor to catch any drips. Bake until fruit mixture is bubbling and crust is golden brown, 50 to 55 minutes.
15. STEP 8
16. Meanwhile, on floured surface using floured rolling pin, roll remaining disk of dough to ¼ inch thick. Using floured star cookie cutters, cut out stars and transfer to parchment-lined baking sheet. Gather scraps, reroll, and cut. Freeze stars until firm, then brush with egg wash and sprinkle with sugar.
17. STEP 9
18. Let galette cool on pan on wire rack. Meanwhile, bake stars until golden brown, 10 to 12 minutes.
19. STEP 10
20. Carefully slide galette off parchment onto flat serving platter. Arrange stars on top. Serve warm or at room temp, with ice cream if desired.