This time of year, Farmscape’s orchards are bursting with fresh, juicy stone fruit like peaches and nectarines. We love to eat them right off the tree or in delicious, intentional dishes that showcase their peak-summer flavors.

Farmscape Community Farmer, MaryKate, not only loves growing these delicious fruits but also showcasing them in her kitchen. “I like to show people that locally and intentionally grown food not only tastes better but makes you feel better too. The more you grow and play with your food the more you learn to appreciate and enjoy it.”

In this recipe, she brought together ripe stone fruit and another seasonal favorite, heirloom gem corn, which is finely ground then added to the frangipane to create more texture and depth. (You could omit the cornmeal frangipane, but once you try it, it’s hard to go back!) This bright, beautiful galette screams summer and is sure to be the star of your next gathering. Enjoy!

Mixed Stone Fruit Galette with a Cornmeal Frangipane

INGREDIENTS

Dough:
1 ½ cups all purpose flour (I personally love using Einkorn Flour)½ teaspoon salt
10 tablespoons cold butter, cubed
4 tablespoons ice water

Cornmeal Frangipane:
¼ cup butter
¼ cup granulated sugar
½ cup almond flour
2 tablespoons of fine ground cornmeal
1 large egg
½ teaspoon vanilla extract

Stone Fruit Filling:
3 medium size stone fruits (my go-to’s are peaches and nectarines, but you can use whatever you find at the market!)
Zest of a small lemon
Juice of ½ of the lemon
2 tablespoons of sugar

Crust Topping:
1 egg
1 tablespoons demerara sugar
1 tablespoon sesame seeds (optional)

INSTRUCTIONS

Prepare the Dough:

Place flour and salt in a food processor and pulse until mixed, roughly 4-5 times. Then add the small cubes of butter and pulse again until the mixture becomes small clumps.
Turn the food processor on low and add the ice cold water into the mixture one tablespoon at a time. Once the dough starts to form, you are good to take it out and place it on a lightly floured surface.
Using your hands form a 4 inch disk with the dough,wrap it with cling wrap and place in the fridge to chill while making the fillings.
Preheat the oven to 400 degrees Fahrenheit.

Prepare the Frangipane:

In your food processor (no need to wash from the last step!) cream together the softened butter and sugar until light and fluffy.
Gradually add the almond flour, fine cornmeal and a pinch of salt into the food processor. Mix until well combined.
Beat in the egg until fully incorporated and then add your vanilla extract and blend until evenly distributed

Prepare the Fruit Filling:

Wash and pit your stone fruits, then cut in slices to your desired thickness and transfer to a bowl.
Zest your lemon and then cut in half and juice one of the halves into the bowl.
Add your sugar and stir to coat all the fruit slices. Allow to sit and marinate while you assemble the dough.

Assemble the Galette:

Pull the dough out of the fridge; if it needs to thaw in order to be worked, give it about 10 minutes.
Place the dough on a lightly floured surface (I like to use parchment paper underneath for easy transfer onto a pan) and begin to roll out the dough, alternating which side/angle you are rolling from. Ideally the dough will be semi-rectangular or oval in order to fit on the pan. (Note: I like to use all of my dough and often don’t cut any excess off because it can all be used!)
Next, transfer dough to a sheet pan and start scooping your frangipane in dollops onto the center of the dough.
Working gently, spread the frangipane outward from the center, making sure to leave a 2 inch perimeter of dough for the crust.
Now add your stone fruit mixture, arranged in a pattern or simply placed on top.
Fold over the edge of the galette dough starting on one side and working your way around occasionally overlapping edges to create a firm border. (Using a fork I like to secure the crossed-over edges by pressing the fork prongs into the overlap.)
Finally, whisk an egg and brush over the edge of the dough. Then sprinkle it with demerara sugar and sesame seeds.
Place in the oven and bake for 35-40 minutes. Allow to cool and serve with ice cream or whipped cream!