Rustic Stone Fruit Galette

From the garden

• 1½ lb ripe stone fruit (peaches, nectarines, plums, apricots, or pitted cherries), pitted and sliced 1/2 inch thick · about 4 cups sliced; two kinds together beat one, and peach skins can stay on

From the pantry

• 1¼ cups all-purpose flour · plus 4–5 tablespoons ice water for the dough
• 8 tbsp butter, cold, cut in 1/2 inch cubes
• ½ cup granulated sugar · 1 tablespoon goes in the dough, most is tossed with the fruit, a pinch is sprinkled on the crust
• 2 tbsp cornstarch · use every bit of it for very juicy peaches
• 1 lemon, zested and juiced · the zest matters more than the juice with sweet fruit
• 1 egg, beaten · for brushing the pastry
• ½ tsp salt

1. Rub the flour, salt, and 1 tablespoon of the sugar together with the cold butter, flattening the cubes between your fingers until the biggest pieces are pea-sized flakes. Visible butter is what makes the crust flaky, so stop before it looks smooth.
2. Sprinkle in the ice water a tablespoon at a time, tossing with a fork, until the dough holds together when squeezed in your palm. Press it into a flat disc, wrap it, and chill at least 30 minutes.
3. Toss the sliced fruit with the remaining sugar, the cornstarch, and the lemon zest and juice. Let it sit while the oven heats to 400°F, then leave the pooled juice behind in the bowl when you fill the tart.
4. Roll the dough into a rough 13-inch round on parchment and slide it, paper and all, onto a sheet pan. Pile the fruit in the middle, leaving a 2-inch border, and fold that border up over the edge in loose overlapping pleats.
5. Brush the pastry with beaten egg, sprinkle it with a pinch of sugar, and bake 40–50 minutes, until the crust is deep brown underneath and the fruit bubbles slowly at the open center.
6. Cool on the pan at least 30 minutes before sliding the galette off the parchment. The filling sets as it cools, and a hot galette tears when it is moved.