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Combine your flour and salt in a large bowl. Add the butter and then use your fingers to break the butter into the flour until the mixture is the size of small peas.
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Add the buttermilk and mix with a spoon, drizzling in more if needed a little at a time, until dough just comes together--don't worry if there are a few dry spots.
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Knead the dough on a lightly floured surface until no dry spots remain. At this point you can cover the dough and place it in the fridge while you prepare the filling.
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In a bowl, toss together the stone fruit, brown sugar, ginger, bourbon or brandy (if using), cornstarch and lemon juice.
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Grab your dough from the fridge, flour your work surface again, and roll the dough to about 1/8-inch thick. Transfer to a baking sheet lined with parchment paper.
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Arrange the fruit on the dough in an even layer, leaving roughly an inch-wide border around the dough. Pour the remaining juices left in the bowl over the fruit. Fold the edges of the dough over the filling. Brush the crust with the beaten egg and sprinkle the coarse sugar over the dough.
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Place the galette in the fridge for 15 minutes or until ready to bake.
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Preheat the oven to 400 degrees F. Bake the galette for 40-45 minutes or until the crust is golden and the fruit is soft and caramelized. Allow your beautiful galette to cool for a few minutes. Serve warm or at room temperature, and with a large scoop of ice cream if your heart desire!