Peaches and plums are at the height of their season, and with this recipe, you don’t have to choose between the two. Enjoy both of these delicious fruits in this mouth-watering summertime galette; the perfect addition to any beach barbecue or picnic!

(serves 6-8)

1 ½ tsp sugar
¾ tsp salt
1 ½ sticks unsalted butter
1 ⅓ cups all-purpose flour 
4tbs ice water

1 tsp salt
⅓ cup sugar
2 tsp cornstarch
2-3 peaches, cut into ¾”-thick wedges 
2-3 plums, cut into ¾”-thick wedges
1 tbsp fresh lemon juice
1 tsp vanilla extract
1 tbsp heavy cream
A scoop of vanilla ice cream (for serving, optional) 

Prepare the crust: whisk flour, sugar and salt in a medium bowl. Add butter in tbsp pieces, toss onto work surface and roll into a workable dough. Once flour and butter are combined, gather mixture into a pile and drizzle 4 tbsp ice water over. Combine mixture with a fork until water is incorporated, then gather into a rectangular pile. 

Roll out dough into a long rectangle about 8″ wide, then fold dough into thirds. Repeat rolling and folding 3 times, flouring surface as needed. Wrap folded dough in plastic, and press into a disk about 1″ thick. Chill 1 hour. Roll out dough on a lightly floured surface to a 12″ circle about ⅛” thick. Move to a parchment-lined baking sheet and chill for 20 minutes. 

Preheat oven to 375F. Prepare the filling: By hand, combine cornstarch, salt, and sugar in a medium-sized bowl with peaches and plum wedges. Mix in vanilla and lemon juice. Place fruit mixture in the centre of chilled dough (still on parchment on baking sheet), leaving a 2″ border. Fold edges of dough up over fruit. Brush heavy cream over dough and sprinkle sugar evenly. Bake for 40-45 minutes, until crust is golden brown and the fruit is bubbling. Let cool before serving. Serve galette with ice cream, if desired.