Einkorn Stone Fruit Galette
Dough
- 2 cups 240g Einkorn All-Purpose Flour, plus more for dusting
- 2 Tbsp. sugar (plus more for dusting)
- 1/4 tsp. sea salt
- 10 Tbsp. 140g cold unsalted butter, cut into ¼-inch cubes
- 1/4 cup ice water
Filling
- 1 lb. ripe peaches (peeled, pitted & cut into ¼-inch slices)
- 1/2 lb. plums (unpeeled, pitted & cut into ¼-inch slices)
- 1/4 cup sugar
- 2 Tbsp. Einkorn All-Purpose Flour
- Zest ½ lemon
- Pinch grated nutmeg
- Pinch salt
- 1 large egg (separated, for brushing)
- Using a food processor, pulse together flour, sugar and salt. Add butter a few pieces at a time. Pulse until mixture is coarse and sandy. Slowly pour in water and pulse until dough holds together.
- Shape dough into 6-inch disc, wrap in plastic and refrigerate 1 hour.
- To make filling, toss together peaches, plums, sugar, flour, lemon zest, nutmeg and salt in medium bowl.
- Preheat oven with rimmed baking sheet to 375 degrees F.
- Dust parchment paper with flour, take chilled dough and roll to 12-inch round. Lift and turn while rolling.
- Brush dough with egg white, leaving a 3-inch border around.
- Arrange fruit on dough, alternating between peaches and plums, leaving a 3-inch border.
- Fold dough up with pleated sides to form a 2 ½-inch border that loosely wraps around fruit.
- Brush top crust with reserved egg yolk and sprinkle with sugar.
- Remove heated baking sheet from oven and gently transfer galette with parchment paper to sheet.
- Bake 45 minutes or until crust in golden-brown.
- Let cool on pan 30 minutes before serving.