Stone Fruit Galette

Preparation

1. In medium bowl, stir together flour, 2 tablespoons granulated sugar, the baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in buttermilk until dough comes together. Knead 5 to 10 times or until dough is smooth. Shape dough into flattened round; wrap in plastic wrap. Refrigerate about 45 minutes or until dough is firm and cold.
2. Meanwhile, heat oven to 425°F. In medium bowl, stir nectarines, plums, 1/3 cup granulated sugar, the cornstarch and ginger until well coated; set aside.
3. Line large cookie sheet with cooking parchment paper. Using floured rolling pin, roll chilled dough on lightly floured surface to 14-inch circle. Roll up one side of dough onto rolling pin, and carefully place dough on cookie sheet. Spread fruit mixture on top of rolled-out dough, leaving border. Fold 2-inch edge of dough up over filling, pleating crust as necessary.
4. In small bowl, stir egg and milk until well blended. Brush edge of pastry with egg wash; sprinkle 1 tablespoon sparkling sugar over pastry. Bake 35 to 40 minutes or until crust is golden brown and juices are bubbling. Cool on cooling rack at least 2 hours before serving. Cut into wedges.

Tips

• Galette is French for a free-form tart. It can have savory or sweet filling.
• Try topping galette slices with sweetened whipped cream or vanilla ice cream.
• Use a melon baller or small spoon to easily remove plum pits.
• For extra ginger flavor, try sprinkling 1 tablespoon chopped crystallized ginger on top of fruit!

Nutrition Information