Photo credit: Photographs by Eugenia Uhl from Kevin Belton's New Orleans Celebrations, reprinted by permission of Gibbs Smith.

STONE FRUIT GALETTE

DOUGH

1 1⁄2 cups all-purpose flour
1 ⁄4 cup finely ground white cornmeal
1 tablespoon sugar
1 ⁄4 teaspoon kosher salt
1 ⁄ 2 cup cold unsalted butter, cubed 1⁄4 cup ice water, divided

Serves 8

FRUIT FILLING

1 to 11⁄2 pounds stone fruit (plums, nectarines, or peaches), halved, pitted, and cut into 1 ⁄4- to 1 ⁄ 2-inch-thick slices
1 ⁄4 cup raw sugar, plus more for sprinkling
1 tablespoon all-purpose flour 1 teaspoon ground cinnamon
1 ⁄ 2 teaspoon freshly grated nutmeg
1 ⁄4 teaspoon kosher salt
1 tablespoon unsalted butter, cubed
1 large egg
1 tablespoon plus
1 teaspoon water, divided
1 tablespoon light-colored jam (such as peach, apple, or pear)

DOUGH Pulse the flour, cornmeal, sugar, and salt together in a food processor. Add the butter and pulse until the mixture looks like coarse crumbs, about 10 pulses. It’s okay if there are a few larger pieces of butter. Drizzle in 2 tablespoons of the water and pulse until dough is crumbly in texture but holds together when squeezed, about 4 pulses. If the mixture is dry, pulse in up to 2 more tablespoons water, 1 tablespoon at a time.

Turn the dough out onto a piece of plastic wrap. Flatten into a disk and wrap completely in the plastic wrap. Refrigerate for 30 minutes.

Preheat oven to 400 degrees.

Unwrap the dough and place it on a piece of parchment paper. Cover with a second piece of parchment. Roll the dough into a 12-inch round about 1⁄8 inch thick. Slide the parchment and the dough onto a baking sheet and remove the top layer of parchment.

FRUIT FILLING Place fruit, 1⁄4 cup sugar, flour, cinnamon, nutmeg, and salt in a large bowl and gently combine.

Pile the fruit mixture onto the dough, slightly mounding it in the center, and leaving a 2-inch border around the edge. Fold the rim of the dough up and over the edge of the filling, overlapping and pleating the dough as you go.

Evenly distribute the cubes of butter across the top of the fruit.

Beat the egg with 1 tablespoon water. Brush the crust with the egg wash and sprinkle with sugar.

Bake until the crust is a deep golden brown and the fruit is cooked, 30–35 minutes. Transfer the parchment with the galette on it to a wire rack and cool completely.

Dilute jam with 1 teaspoon of water. Brush the fruit with the glaze. Cut the galette into wedges and serve.

Note: Dough can be made up to 3 days in advance and stored in the refrigerator, or frozen for up to 3 months.