Fruit Galette

Ingredients for the dough:
1 3/4 cups all purpose flour
1/3 cup granulated sugar
1/4 cup cornmeal, coarse
1/4 teaspoon salt
1/2 cup very cold butter, cut into small bits
1/3 cup buttermilk

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Ingredients for fruit filling:
stone fruits (cherries, peaches, plums, apricots, etc.), alone or in combination, enough that when pitted and thinly sliced, they equal about 4 cups
1/2 cup granulated sugar (vanilla sugar, if you have it on hand)
1/4 cup light brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
3 T cornstarch

Optional: freshly grated ginger (about 1 teaspoon)

heavy cream for brushing on dough
turbinado sugar for sprinkling over the top before baking
2 T unsalted butter, cut up into small bits

Preparing the dough:
Combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowly pour the buttermilk through the chute, processing until the dough forms a ball.

Wrap in plastic wrap and refrigerate for 30 minutes.

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Preparing the fruit filling:
Preheat the oven to 350 degrees F.

Combine all ingredients in a large bowl, and toss gently, making sure that the cornstarch is coating the fruit.

Remove the dough from the refrigerator and place on a sheet of parchment paper. Roll the dough into a 14- to 15-inch wide circle. Place the dough with parchment paper on a baking sheet. Add the fruit mixture to the center of the dough, leaving a 2-inch border all around. Sprinkle the chilled bits of butter over the top of the fruit.

Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds. Brush cream on the dough and sprinkle with turbinado sugar.

Bake for 1 hour, or until crust is golden brown and the filling is bubbling. Transfer the baking sheet to a wire rack to cool for at least 20 minutes.

Serve warm or at room temperature, alone or with excellent quality vanilla ice cream or lazy cream.