I'd never made a galette (a/k/a "crostata") before. If only I'd known how srsly easy they were! If you're new to pie-baking, or trying out from-scratch dough-making for the first time, this might be a good place to start. (Imperfections welcome, nay, encouraged).
For the crust, I followed this recipe, but halved (1 1/4 cups flour, etc), and with the addition of some egg wash brushed, and some large grain raw sugar sprinkled, onto the final filled dough.
And for the filling:
3 ripe peaches, peeled, pitted, and sliced
4 methley plums, peeled, pitted, and sliced
2 large golden plums, peeled, pitted, and sliced
1/4 teaspoon vanilla
2 tablespoons sugar (more if your fruit isn't super sweet; mine was PEAK SEASON, friends)
2 tablespoons flour
dash of salt
Preheat the oven to 375 degrees F.
Toss the filling ingredients in a large bowl. Roll out the dough until it's about a 12 inch round. I rolled the dough on a piece of parchment paper, which made the transfer to the cookie sheet super simple. Fill the rolled-out dough with the fruit filling, then fold the sides of the dough up and not-totally-over the filling, leaving some of the lovely fruit exposed. Egg-wash and sugar-sprinkle the dough as I mention above. Set the galette on a baking sheet and bake for about 55 minutes, or until the crust is golden brown and the filling is bubbling. Cool, eat.
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