Stoned Fruit Galette

It's stone(d) fruit season! It's only appropriate for them to get baked. I made mine extra special with a spoonful of Flour Child's blackberry hash jam. 

Stoned Fruit & Lemon Verbena Galette 
Serves 3-4

Dough Ingredients
• 1 1/3 cups all-purpose flour
• 1 Tbsp sugar
• 1/2 tsp sea salt
• 1 large egg
• 8 Tbsp canna-butter - cubed
• 2 tsp Meyer lemon juice
• 1/2 tsp Meyer lemon zest
• Dash of heavy whipping cream

Filling Ingredients
• 3 cups sliced stone fruit (I used white nectarines) 
• 2 Tbsp lemon verbena - chiffonade
• 1/4 cup sugar
• 1 tsp Meyer lemon juice
• 3 Tbsp blackberry jam (I used Flour Child's Blackberry Hash)
• 2 Tbsp cornstarch

Directions for the crust
1. In a large bowl, mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
2. Add canna-butter to flour mixture and use your fingers to break up the butter. The goal is to get chickpea-size chunks of butter in the flour mixture. Slowly drizzle 1/4 cup of the egg mixture over the dough and stir until it just starts to come together but is still mostly large chunks. Mix in lemon juice and zest. Save the rest of the egg mixture for baking the crust.
3. Put the galette dough on lightly floured countertop and break into three balls. Flatten them into disks, wrap in plastic and chill for 2 hours.
4. Pre-heat the oven to 400ºF. Roll the dough disks out into a ragged circle. Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.

Directions for the galette
1. Set your sous vide water bath to 80ºC (176ºF). In a freezer-safe gallon sized zip bag, seal the stone fruit, sugar, lemon juice, and lemon verbena. Seal using the water displacement method. Sous vide for 20 minutes.
2. Remove infused fruit from the sous vide water bath and toss with cornstarch. 
3. Smear a tablespoon of blackberry jam on each chilled dough circle.
4. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. 
5. Bake for 30-40 minutes, until the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.

Sweetening the Pot

Spicy Fish Sauce Carrots with Herbs