Summer Fruit Galette

Tart Dough

• 1-½ cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1 stick butter, cold, diced
• 1/3 to ½ cup cold water
• Egg,  to brush pastry before cooking

In a food processor, combine all dry ingredients. Add butter in small chunks. Pulse blend until the butter is in small, pea size pieces. Slowly add cold water until the dough just comes together with your hands. Shape in a ball and flatten into a disk. Wrap the dough in plastic and chill until firm (about 1 hour).

When ready to use, divide dough into 4 equal portions. Shape each portion into a ball and flatten into a disk. Keep the dough that you’re not using refrigerated between uses.

Filling

• 1 cup fresh peach slices
• 1 cup fresh nectarine or apricot slices
• 1 cup fresh cherries
• ¼ cup sugar
• ¼ cup butter, cold, in small dice
• 1/8 cup all-purpose flour

Toss all ingredients together. Lay all 4 round disks on a lightly-oiled cookie sheet. Top with fruit mixture. Carefully fold sides of dough up and toward the center, overlapping as you go. When you are finished, you should have a small hole in the center. Brush pastry with egg and sprinkle with sugar if you like. Bake at 375° for 20 to 25 minutes or until golden brown.