Stone Fruit Galette

This glorious galette, or rustic pie, will accommodate just about any fruit, but its open top makes a particularly pretty frame for the jeweled hues of summer’s stone fruits and berries; my favorites are apricot/blueberry for the beginning of summer, and peach/blackberry for the Fourth of July. Fig/raspberry, though not stone fruit, is great in the late summer and early fall. You could trim the dough into a neat round, but I prefer the rustic look of jaggedy edges—and leaving it untrimmed ensures that not a bit of the buttery dough goes to waste. Serve with plenty of fresh whipped cream or vanilla ice cream.