- 1 cup all-purpose flour
- 3/4 cup + 2 tbsp granulated sugar
- 1/4 tsp kosher salt
- 1/2 cup very cold unsalted butter, cubed
- 1/3 cup ice-cold water
- 5 cups pitted, sliced stone fruit, such as peaches, nectarines, apricots, plums and cherries
- 4 tbsp chopped fresh lemon thyme
- 2 tbsp cornstarch
- 1 egg, beaten
- 3 tbsp sliced almonds
- 3 tbsp raw sugar
1 In a food processor, pulse the flour, 2 tablespoons of the sugar and the salt to combine. Add the butter and pulse to a coarse meal with a pea-sized texture. Add the water and pulse until just combined.
2 Scrape the pastry onto a clean surface and work it into a 1"-thick flattened disc. Wrap in plastic wrap and chill for an hour or up to overnight.
3 On a floured surface, roll the pastry into a 12" round. Transfer to a parchment paper-lined baking sheet.
4 In a large bowl, combine the sliced stone fruit, the remaining sugar, lemon thyme and cornstarch. Transfer the mixture onto the middle of the pastry round, leaving a 2" border all around.
5 Fold the edges of the pastry inward over the filling to create a free-form edge. Brush the edge with the egg and sprinkle with the almonds and raw sugar.
6 Bake in a preheated oven at 375oF on the centre rack for 50 minutes to 1 hour, until the crust is golden brown and the filling is bubbly.
Makes: One 12" galette