To make the crust, add flour, salt and butter to a food processor and pulse until the butter is the size of peas. Sprinkle over 3 tablespoons cold water and pulse until incorporated. Drizzle in a little water and pulse until larger clumps start to form. You'll see the dough start moving away from the blade and up the sides of the processor, then falling back into the center. The mixture will look crumbly, but it should hold together when you pinch some between your fingers.

Turn the dough out on to a floured work surface and form into a flat disc. Do not over work here. You want to see small bits of butter throughout your dough. This is the key to a perfectly flaky crust. Wrap the disc in plastic wrap and let rest in the refrigerator for 15 minutes.

While the dough is resting, prepare the filling. Pit and slice all stone fruit. I cut the cherries in half, and others into even slices. Add sliced fruit to a medium bowl with sugar and lemon juice, gently tossing to combine. Let sit for 10 minutes. Add ginger, vanilla and flour, gently stirring until combined. Set aside.

Preheat the oven to 425°F and place a rack in the middle position. Line a rimmed baking sheet with parchment paper or a silpat and set aside.

Return the disc to a floured work surface and roll out to a 12" diameter. This doesn't have to be perfect. Carefully transfer the dough to the prepared baking sheet. Spoon all fruit and juices into the center of the dough, forming a 7 to 8-inch circle.

Fold the dough up around the filling. Start by folding one edge across the filling. Fold an adjacent edge the same way. There will be a pleat between the two edges. Repeat this process around the entire galette. Dot the top of the filling with butter bits. Brush egg-water mixture lightly over the exposed dough (egg wash). Sprinkle everything with turbinado sugar.

Bake galette for 18 - 20 minutes, until the crust is golden brown. Let cool for 15 minutes, then slice and serve with a scoop of vanilla ice cream.