Rustic Fruit Galettes with Rough Puff Pastry

Cut cold butter into roughly ¾-inch cubes and freeze for 30 minutes.

Put the metal paddle attachment and water in the freezer for 30 minutes as well.

Toss flour and salt together in your mixer bowl, then refrigerate for 30 minutes.

Add the frozen butter cubes. Using the cold paddle attachment on low speed, break up the butter just enough so it's still in fairly large pieces throughout the flour—about a minute or so.

Pour in ice-cold water in a thin stream and mix for about 1 minute until you have a shaggy, uneven dough that doesn't come together into a ball.

Dump this crumbly mixture onto your work surface—somewhere cool if you can manage it.

Gently gather the crumbs together without really mixing them. Dust lightly with flour and loosely flatten into a rough rectangle, then fold it over on itself 2 or 3 times.

Fold the dough in thirds again, keeping it intentionally rough and rustic.

Work quickly here—the butter needs to stay cold and the dough shouldn't warm up.

Wrap the folded dough rectangle in plastic and refrigerate overnight.

Slice your nectarines (or whatever fruit or berries you're using) into thin slices.

Preheat your oven to 450°F with the convection fan on.

Divide the dough into 4 pieces. Work with one piece at a time, keeping the others chilled.

Roll each piece into a rough circle about ⅛ to ⅙ inch thick. Chill each rolled piece as you finish it.

Pile fruit in the center of each circle, then sprinkle generously with both brown and white sugar. Fold the edges up and over toward the center.

Brush the pastry edges with egg yolk mixed with milk and sprinkle with sugar.