This recipe is from my book, Making Dough (Quirk Books, 2015).

Plum Cherry Galette

Ingredients
1 pound pie dough, recipe below
2 pounds plums, cut into 8 wedges each
1 pound cherries, pitted and halved
1⁄2 ounce oat flour
1⁄4 ounce all-purpose flour
1⁄2 ounce granulated sugar
1 tablespoon orange zest
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon salt
1 egg, beaten (egg wash)

Instructions
1. Place a baking stone in the very bottom of the oven. Preheat oven to 425°F. Roll dough into a circle about 15 inches in diameter and place it on a lightly floured parchment paper on top of a pizza peel or baking sheet.
2. Mix flours and sugar in small bowl. Sprinkle mixture of dough, leaving 3 inches bare around the edge. Arrange the plums and cherries on top. Fold edges of dough over fruit, overlapping it onto itself every couple of inches as necessary.
3. Carefully slide galette and parchment paper off the pizza peel onto the hot baking stone in the oven. Bake for 20 minutes . Reduce temperature to 375°F and bake for another 25 to 35 minutes, until crust is golden brown. Use the pizza peel to transfer galette and parchment paper from baking stone to a wire rack, and let cool before serving.

Classic Pie Dough

Ingredients
6 ounces bread flour
2 ounces cake flour
1 teaspoon salt
7 ounces (14 tablespoons) unsalted butter, cold
1⁄4 cup water

Instructions
Hand Method
1. Mix flours and salt in a large bowl. Chop butter into 1⁄2-inch chunks and add to flour mixture. Pinch or cut butter into flour using your fingers or a pastry cutter, breaking it into pieces about the size of large peas. If using your hands, work quickly to keep butter from melting.
2. Pour water into flour mixture. Mix dough with your hands or about 10 to 15 turns of a wooden spoon, until it just starts to come together. The dough will be very tough and should remain in a few large chunks.
3. Place dough on a lightly floured surface and push chunks together. Knead 4 to 5 times, just until it holds together. Flatten dough into a disk about 1 inch thick. Wrap tightly in parchment paper and let rest in the refrigerator for at least 1 hour.
Food Processor Method
1. Pulse flours and salt in the bowl of a food processor 2 or 3 times to combine. Chop butter into 1⁄2-inch cubes and add to flour mixture. Pulse for 1 second about 8 times, until butter is in pieces about the size of large peas. Add water and pulse 3 to 4 times, until dough begins to come together. It may remain in a few large chunks.
2. Place dough on a lightly floured surface and push chunks together. Knead 4 to 5 times, until it holds its shape. Flatten dough into a disk about 1 inch thick. Wrap tightly in parchment paper and let rest in the refrigerator for at least 1 hour.