By Pastry Chef Samantha Miotke, Mayfield Bakery & Cafe
Yield: One 8-inch galette
2 ½ cups all-purpose flour (plus extra for rolling)
½ teaspoon salt
1 teaspoon sugar
8 ounces unsalted butter, cold and cut into ½-inch cubes
4-5 tablespoons cold water
1 ½ pounds peaches, apricots, or plums
1/3 cup sugar
1 teaspoon lemon zest
½ lemon, juiced
¼ teaspoon salt
1 tablespoon corn starch
1 egg, for wash (whisked together with 1 tablespoon of water)
In a large bowl, whisk together the flour, salt, and sugar. Add the butter and cut with a pastry cutter (or fork) until the mixture is flaky. There should be pea-sized pieces of butter in the mixture.
Add the cold water to the dry mixture 1 tablespoon at a time while gently tossing the mixture with your hands. It is OK for the mixture to be somewhat dry, as you do not want to add too much water.
Wrap the dough tightly in plastic wrap, then, using your hands, shape it into the form of a disk. Allow to chill in the refrigerator for at least 30 minutes. The dough can be made a day in advance.
Heat the oven to 375° F.
Lightly flour a hard surface and place the dough in the center. Using a rolling pin, roll the dough into a ¼- inch-thick circle, about 12 inches in diameter. It doesn’t need to be perfectly shaped, uneven edges add character.
Transfer the dough to a baking sheet lined with parchment paper or baking mat. Chill in the refrigerator until ready to use.
Pits removed, cut the fruit into ¼-inch slices and place in a large bowl. Add the sugar, lemon zest, lemon juice, salt, and cornstarch, and gently toss.
Immediately arrange the fruit mixture in the center of the piecrust, leaving a 1 ½-inch edge. Fold the edge over the fruit, leaving the fruit-filled center exposed. Brush the crust with egg wash and sprinkle with Demerara sugar.
Bake for about 1 hour, until the fruit mixture starts to bubble, and the crust is golden brown.
Let cool for at least 20 minutes before enjoying. I like to top mine with whipped cream or ice cream.