Summer Fruit Galette

For the pastry (makes 2)

2 cups all-purpose flour

¼ cup granulated sugar

½  tsp kosher salt

½  lb (2 sticks) cold unsalted butter, diced

6 tbsp (3 ounces) ice water

For the filling (makes 1):

4 cups fresh fruit (any combination of berries and/or stone fruit)

3 tbsp granulated sugar

1 tbsp cornstarch

1 tbsp fresh orange juice

1 tsp grated orange zest

Egg wash (1 large egg beaten with 1 tbsp milk)

Turbinado sugar for sprinkling on the crust

Instructions for the pastry:

Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly with a spatula to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough the other disk of dough can be frozen.

While the pastry is chilling, prepare the filling:

Mix the fruit, sugar, cornstarch, orange juice and zest together in a large bowl. Cover tightly and refrigerate until the dough is ready.

When the pastry is ready:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Roll the pastry into a 12-inch circle on a lightly floured surface. Transfer it to the baking sheet. Spoon the berries (not the juices) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the fruit. Press gently to seal the edges. Brush the edges with egg wash and sprinkle with coarse sugar. Bake for 20 to 25 minutes, until the crust is golden and the fruit is tender. Serve warm or at room temp with a scoop of vanilla ice cream or a dollop of whipped cream.