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1
To make the galette dough:
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2
In a stand mixer using the paddle attachment, combine the flour, cornmeal, salt, and 1 tablespoon sugar.
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3
Add the cold butter all at once.
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4
Mix on low speed until the mixture begins to resemble coarse cornmeal with some larger chunks.
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5
Using a fork or your fingertips, add the ice water 1 tablespoon at a time, tossing it with the dough.
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6
After the fourth tablespoon has been added, squeeze a small amount of dough in your hand.
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7
If the mixture does not stay together and looks dry, add another tablespoon of water.
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8
If necessary, add even more water, drop by drop, until the dough just holds together.
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9
Dump the dough onto a piece of plastic wrap and gather it up to form a flat, round disk.
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10
Wrap it well in the plastic wrap and refrigerate it for at least an hour.
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11
To make the filling:
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12
Combine all of the filling ingredients in a large bowl and toss gently to combine.
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13
To assemble and bake the dough:
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14
Heat the oven to 400F.
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15
Line a baking sheet with parchment paper.
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16
On a floured surface, roll out the dough into a 14- to 15-inch circle; trim any rough edges, if necessary, to maintain a round shape.
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17
Transfer the dough to the baking sheet, allowing any excess to hang over the sides.
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18
Pour the filling onto the dough, leaving a 2-inch edge of dough with no filling on it.
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19
Fold the dough over the fruit toward the center, pleating and overlapping as necessary.
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20
Brush the edges of the dough with the egg wash and sprinkle the galette with the 2 tablespoons sugar.
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21
Bake until the crust is golden brown and the filling is bubbling, 45 to 50 minutes.
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22
Remove from the oven and let cool a little before cutting.
