Peach-Plum Galette

Preparation Preheat oven to 400°F. Combine cornstarch, lime zest, salt, and 1/3 cup sugar in a medium bowl. Toss with your hands to combine, then add fruit and toss to coat. Add lime juice, vanilla, and ginger (if using); toss gently. Arrange fruit mixture in the center of chilled dough (still on parchment on baking sheet) and spread out evenly, leaving a 3" border. Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal). Pour cream into a small bowl and brush all over dough. Sprinkle sugar evenly over dough. Place galette in oven and immediately reduce heat to 375°F. Bake, rotating halfway through, until crust is deep golden brown everywhere, fruit is softened, and juices are bubbling, 45–50 minutes. Let galette cool 2 hours before serving. Serve galette with whipped cream or ice cream if desired.

Preparation Preheat oven to 400°F. Combine cornstarch, lime zest, salt, and 1/3 cup sugar in a medium bowl. Toss with your hands to combine, then add fruit and toss to coat. Add lime juice, vanilla, and ginger (if using); toss gently. Arrange fruit mixture in the center of chilled dough (still on parchment on baking sheet) and spread out evenly, leaving a 3" border. Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal). Pour cream into a small bowl and brush all over dough. Sprinkle sugar evenly over dough. Place galette in oven and immediately reduce heat to 375°F. Bake, rotating halfway through, until crust is deep golden brown everywhere, fruit is softened, and juices are bubbling, 45–50 minutes. Let galette cool 2 hours before serving. Serve galette with whipped cream or ice cream if desired.