Using a food processor, pulse together flour, sugar and salt. Add butter a few pieces at a time. Pulse until mixture is coarse and sandy. Slowly pour in water and pulse until dough holds together.

Shape dough into 6-inch disc, wrap in plastic and refrigerate 1 hour.

To make filling, toss together peaches, plums, sugar, flour, lemon zest, nutmeg and salt in medium bowl.

Preheat oven with rimmed baking sheet to 375 degrees F.

Dust parchment paper with flour, take chilled dough and roll to 12-inch round. Lift and turn while rolling.

Brush dough with egg white, leaving a 3-inch border around.

Arrange fruit on dough, alternating between peaches and plums, leaving a 3-inch border.

Fold dough up with pleated sides to form a 2 ½-inch border that loosely wraps around fruit.

Brush top crust with reserved egg yolk and sprinkle with sugar.

Remove heated baking sheet from oven and gently transfer galette with parchment paper to sheet.

Bake 45 minutes or until crust in golden-brown.

Let cool on pan 30 minutes before serving.