Stone Fruit Galette

This was a mix of peaches, plums and handful of leftover cherries (which unfortunately turned out looking a bit like olives). A topping of french vanilla ice cream was a no brainer but I dared to cut the sweetness with a pinch of fresh thyme and a drizzle of balsamic vinegar.

For the crust

• 2 1/2 cups all-purpose flour

• 1 teaspoon salt or 2 teaspoons diamond crystal

• 1 teaspoon sugar

• 2 sticks unsalted butter, chilled and cut into small pieces

• 1/2 cup ice water

For the filling

• 1 tsp. cornstarch

• 1 tsp. salt or 2 teaspoons diamond crystal

• ⅓ cup sugar

• 2 lb. stone fruit cut into ¾"-thick wedges

• 1 egg, beaten

• 1 tbsp demerara sugar for sprinkling

• vanilla ice cream (for serving; optional)

• 2 tsp of fresh thyme leaves (for serving; optional)

• balsamic vinegar (for serving; optional)

Prepare the dough. Add flour, butter and salt to a food processor. Pulse until the butter is broken into pea sized balls. Empty dough into a large mixing bowl. Ad ice water and gently stir to combine. Dough should just come together. Divide the dough into two balls, wrap in plastic squish into a disc and place in the refrigerator.

Meanwhile prep the filling. Add cornstarch, sugar, salt into a large mixing bowl. Add fruit and gently combine.

Heat oven to 375. Roll out one dough disc onto a floured surface into a circle about 3/4 inch thick. Transfer the dough to a lined baking sheet.

Spread fruit into the middle of the dough leaving about 2 inches on the edge. Fold the edges in towards the middle overlapping the dough as necessary. Brush edges with egg and sprinkle with sugar.

Bake at 375 for about 45 minutes, until the crust is golden brown.

Top with thyme when it comes out of the oven and allow to cool for an hour. Serve with a scoop of ice cream and drizzle of balsamic vinegar.