Galette with peaches and plums

Ingredients:

Dough

• 1 cup of premium flour + extra for working with the dough
• 1/3 cup whole wheat flour
• 2 tbsp. granulated sugar
• 0.5 tsp ground cinnamon
• 0.5 tsp salt
• 110 g chilled butter, cut into pieces
• 3 tbsp sour cream
• 1 large egg, lightly beaten
• Coarse sugar, for sprinkling

Filling

• 4 peaches, sliced
• 2 plums, cut into wedges
• 1/3 cup granulated sugar
• 1 tbsp cornstarch
• 2 tsp freshly squeezed lemon juice

Preparation:

1. Dough:
   
   In a large bowl, combine all the flour, granulated sugar, cinnamon, and salt. Beat in the butter until it forms pea-sized pieces. Mix the sour cream with 3 tablespoons of ice water, then fold it into the flour with a fork.
2. Place the dough on a piece of plastic wrap, form it into a disk, and wrap it. Refrigerate for 2 hours. On a floured work surface, roll the dough into a 30 cm (12 in) circle. Place it on a baking sheet and refrigerate for 30 minutes.
   
3. Preheat oven to 200°C.
4. Prepare the filling:
   
   Combine peaches and plums with granulated sugar, cornstarch, and lemon juice. Arrange the fruit in the center of the dough, leaving a 4 cm (1.5 in) space around the edges. Fold the edges of the dough over the filling, pleating them as needed.
   
5. Bake a galette:
   
   Brush the edges of the dough with beaten egg and sprinkle with coarse sugar. Bake until golden brown and bubbly, 45-50 minutes.