For the galettes: Preheat the oven to 425 degrees F.
Roll out the dough and cut it into six 6- to 8-inch rounds.
Combine the sugar and lemon juice in a large mixing bowl. In a small bowl, stir 2 teaspoons water into the cornstarch to make a slurry; add to the lemon sugar.
Thinly slice the nectarines and plums; add to the mixing bowl and toss to coat.
Spoon the fruit into the center of the dough rounds, then fold up the edges to partially cover the fruit.
Transfer the galettes to baking sheets and bake until golden brown, 20 minutes.
For the blood orange syrup: Bring the blood orange juice to a simmer in a saucepan. Reduce until syrupy, 6 to 9 minutes.
For the whipped topping: Whip the cream, sugar and vanilla in a stand mixer with the whisk attachment until soft peaks form. Add the blood orange juice and whip again.
To plate: Drizzle blood orange syrup over the galettes. Top with whipped topping.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
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