Blueberry Stone Fruit Galette

• 1 1/2 cups flour
• Pinch of salt
• 10 Tbsp cold, unsalted butter, cut into small pieces
• 3-4 Tbsp ice water, or more as needed
• 1 cup finely chopped pecans or almonds
• 1/3 cup white sugar + 1 Tbsp
• 1/4 tsp cinnamon
• 1 1/2 cups blueberries
• 4 nectarines or apricots, pitted and sliced into 1/2" slices
• 1 Tbsp water

Preheat oven to 375.

Mix flour and salt, cut butter in by hand or with a pastry blender. Add water and mix with fork until dough can be gathered in a ball, adding water as needed. Once dough forms refrigerate for one hour.

On parchment paper, roll dough into 12" circle and place on baking sheet.

Mix nuts and sugar together. Spread 1/3 of mixture over dough to within 2" of edge. Mix blueberries and nectarines with 1/3 of mixture and cinnamon, spread over nut mixture on pastry. Artfully arrange remaining fruit mixture on top and sprinkle with remaining nut mixture.

Fold in two inch pastry border to cover edge of filling. Brush water around border and sprinkle with 1 tbsp sugar. Place in the oven and bake 45-50 minutes, filling should be bubbling.

Serve with ice cream or whipped cream, warm or at room temperature.