Stone Fruit Galette

Line a baking sheet with parchment paper.

In a large bowl, stir together all fruit, granulated sugar, cornstarch, salt, lemon zest, and ginger.

On a lightly floured surface, roll All-Butter Pie Dough into a 14-inch circle. Transfer to prepared pan. Using the back of a knife, lightly score a 9-inch circle in center of dough. Arrange fruit within circle as desired. Fold excess dough over fruit, pleating and folding as desired. Refrigerate until firm, about 20 minutes.

Preheat oven to 400°F (200°C).

In a small bowl, whisk together egg and 1 tablespoon (15 gram) water. Brush onto edges of dough. Sprinkle turbinado sugar onto dough and fruit. Transfer galette to oven.

Immediately reduce oven temperature to 375°F (190°C). Bake until fruit is soft and crust is golden brown, 40 to50 minutes, covering with foil during final 10 minutes of baking to prevent excess browning. Let cool on pan on a wire rack for 15 minutes. Remove from pan, and let cool completely on a wire rack. Refrigerate in an airtight container for up to 3 days.

In the work bowl of a food processor, pulse flour and salt until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea-size. With processor running, add ⅓ cup (80 grams) ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly but should be moist and hold together when pinched.)

Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Let stand at room temperature for 10 to 15 minutes before rolling out.