Blueberry Peach Galette

For the crust:

• 1¼ cups all-purpose flour
• 1 tbsp sugar
• ½ tsp salt
• ½ cup (1 stick) unsalted butter, cold and cubed
• 3–4 tbsp ice water

For the filling:

• 2 medium peaches, thinly sliced
• 1 cup fresh or frozen blueberries
• 2 tbsp sugar (plus more for sprinkling)
• 1 tbsp cornstarch
• 1 tsp lemon juice
• ½ tsp vanilla extract
• 1 egg (for egg wash)
• Optional: turbinado sugar for crust, whipped cream or ice cream for serving

Make the crust:

In a bowl, whisk together flour, sugar, and salt. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time, mixing just until dough holds together. Shape into a disk, wrap in plastic, and chill for 30 minutes.

Prepare the filling:

In a bowl, combine sliced peaches and blueberries. Add sugar, cornstarch, lemon juice, and vanilla. Toss gently to coat. Set aside.

Assemble the galette:

Preheat oven to 400°F (200°C). Roll out dough on a floured surface into a 10–12 inch circle. Transfer to a parchment-lined baking sheet. Spoon fruit filling into the center, leaving a 2-inch border. Fold edges of dough over the fruit, pleating as needed.

Finish and bake:

Beat the egg and brush over the crust edges. Sprinkle with extra sugar if desired. Bake for 35–40 minutes until the crust is golden and the filling is bubbling

Cool and serve:

Let the galette cool slightly before slicing. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.