I very minimally adapted two recipes for this galette, but thought both of them had something so special that I want to share it here. The pastry crust, from Cooking Light, uses cornmeal which gives it a pleasant crunch. The filling, from Laura Calder/Cooking Channel uses an entirely genius technique to keep the juices in the crust without tossing the fruit with copious amounts of flour. Read on for the secret.

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