Ingredients
Scale
- 1 ½ cups flour, plus more for rolling
- 1 tablespoon sugar
- ¼ teaspoon salt
- 11 tablespoons cold butter, cut into ½ tablespoon pieces, I used Land o' Lakes
- 1 egg yolk (reserved white to glaze dough)
- 3 tablespoons milk
- 2 cups peeled and sliced fresh peaches (about 1 pound)
- ½ cup fresh blueberries
- ¼ cup sugar
- 2 tablespoons flour
- Pinch of salt
- 1 egg white, beaten
- 2 tablespoons sugar (coarse sugar preferred but granulated is fine)
Instructions
- To make the dough, combine the flour, sugar, and salt in a food processor and pulse to combine. Add the butter to the flour and pulse till the butter is broken into small pieces and the mixture resembles cornmeal.
- Mix together the egg yolk and milk and add to the dough. Pulse till the dough comes together. Pour onto a piece of plastic wrap and press into a flat disk. Wrap and chill for 30 minutes.
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.
- Carefully toss the peaches and blueberries with the sugar, flour, and salt.
- Roll out the dough to a 12-inch round on a lightly floured surface. Carefully move the dough to the baking sheet. Arrange the fruit in the center of the dough, leaving about an inch of the perimeter uncovered.
- Fold the outside edge of the dough over the fruit, pleating as needed. Brush egg white over the exposed crust. Sprinkle the coarse sugar over the dough and fruit.
- Bake the galette until the crust turns a light brown and the filling bubbles, about 50 minutes. Let cool for 10 minutes then cut and serve warm with whipped cream or vanilla ice cream, if desired.