STONE FRUIT GALETTES
Steps:
- For the galettes: Preheat the oven to 425 degrees F.
- Roll out the dough and cut it into six 6- to 8-inch rounds.
- Combine the sugar and lemon juice in a large mixing bowl. In a small bowl, stir 2 teaspoons water into the cornstarch to make a slurry; add to the lemon sugar.
- Thinly slice the nectarines and plums; add to the mixing bowl and toss to coat.
- Spoon the fruit into the center of the dough rounds, then fold up the edges to partially cover the fruit.
- Transfer the galettes to baking sheets and bake until golden brown, 20 minutes.
- For the blood orange syrup: Bring the blood orange juice to a simmer in a saucepan. Reduce until syrupy, 6 to 9 minutes.
- For the whipped topping: Whip the cream, sugar and vanilla in a stand mixer with the whisk attachment until soft peaks form. Add the blood orange juice and whip again.
- To plate: Drizzle blood orange syrup over the galettes. Top with whipped topping.
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