Cut extra dough into stars for a galactic finish on this summer-ready galette. Perfect for the Fourth of July!
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all-purpose flour, plus more for dusting
fine yellow stone-ground cornmeal
cold unsalted butter, cubed
For filling and topping
sugar, plus more for sprinkling
fresh lemon juice
peaches or nectarines, cut into thin wedges
mixed berries (blueberries, blackberries, raspberries, and small strawberries, halved)
unsalted butter, cut into pieces
large egg, at room temperature
Vanilla ice cream, for serving
Step 1Make dough: In food processor, pulse flour, cornmeal, sugar, and salt to combine. Add butter and pulse until mixture resembles coarse crumbs with a few pea-size pieces remaining. Add ice water and pulse until large clumps form.
Step 2Transfer dough to sheet of plastic wrap and shape into large mound. Remove one-eighth of dough and shape into ½-inch-thick disk. Shape remaining mound into 1-inch-thick disk. Wrap each disk tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 2 days.
Step 3Heat oven to 350°F with rack in lowest position. Unwrap large disk of dough and place on floured parchment paper. Using floured rolling pin, roll dough into 14-inch round. Slide dough with parchment onto rimless baking sheet and refrigerate.
Step 4Meanwhile, make filling: In large bowl, whisk together sugar, jam, cornstarch, and lemon juice until smooth. Add fruit and toss to coat completely.
Step 5Spoon fruit mixture evenly over dough round, leaving 1½-inch border. Fold up dough rim, pleating to enclose filling. Dot top with butter pieces.
Step 6In small bowl, whisk egg with 1 tablespoon water and brush over dough rim, reserving some egg wash for stars. Sprinkle rim evenly with sugar.
Step 7Bake galette on lowest oven rack and place rimmed baking sheet on oven floor to catch any drips. Bake until fruit mixture is bubbling and crust is golden brown, 50 to 55 minutes.
Step 8Meanwhile, on floured surface using floured rolling pin, roll remaining disk of dough to ¼ inch thick. Using floured star cookie cutters, cut out stars and transfer to parchment-lined baking sheet. Gather scraps, reroll, and cut. Freeze stars until firm, then brush with egg wash and sprinkle with sugar.
Step 9Let galette cool on pan on wire rack. Meanwhile, bake stars until golden brown, 10 to 12 minutes.
Step 10Carefully slide galette off parchment onto flat serving platter. Arrange stars on top. Serve warm or at room temp, with ice cream if desired.
WD Test Kitchen Tip: For a nice hit of crunch, try sprinkling the stars with a coarser sugar, like turbinado, after brushing them with the egg wash.
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.