Blueberry Peach Galette

By Simply Scratch

Ingredients

1 pâte sucrée (sweetened pastry dough) (see recipe notes for those with egg allergies)
2 to 3 ripe peaches (cut into ½-inch slices)
1 cup fresh blueberries
1 teaspoon pure vanilla extract
1/4 cup light brown sugar
2 tablespoons unbleached all-purpose flour
pinch kosher salt
1 tablespoon butter ( cut into pieces)
egg wash (see notes) (an egg mixed with 2 teaspoons water)
coarse sugar (or any white sugar you have on hand)

Prep Time45mins
Cook Time50mins
Servings6

Instructions

Preheat your oven to 425 (or 220).

On a lightly floured surface roll out the chilled pastry dough to about ¼-inch thick and about 14 to 15 inches in diameter

Transfer to a parchment lined large baking sheet and refrigerate while you make the filling.

In a large mixing bowl, add sliced peaches, blueberries, sugar, flour, a pinch of fine salt and vanilla extract. With a large spatula, toss until coated and all the ingredients are evenly distributed.

Place the filling in the center of the pie crust, then fold up the sides pleating every now and then. Dot the fruit filling with 1 tablespoon butter that has been cut into pieces. Lastly, brush the dough with with egg wash (or peach or apricot preserves) and sprinkle with sugar.

Place on the middle rack of your preheated oven to bake for 20 to 25 minutes or until golden brown.

Rotating the pan halfway through. Let cool for 15 minutes before slicing and serving.