Name: Galette
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8 servings
Ingredients: 1-1/2 cups all-purpose flour; 1 tablespoon sugar; 1/2 teaspoon salt; 10 tablespoons cold unsalted butter; 4 tablespoons 2% milk; 1 large egg yolk, room temperature; FILLING:; 1 pound medium peaches, peeled and cut into 1/2-inch slices (about 3 cups); 2 cups fresh or frozen blueberries; 1/4 cup packed light brown sugar; 2 tablespoons all-purpose flour; 1/4 teaspoon ground cinnamon; 1/8 teaspoon salt; 1 large egg, beaten; 2 tablespoons demerara sugar; Blueberry ice cream, optional

Experience the delightful simplicity of a rustic French galette with our peach and blueberry version. Its flaky, buttery crust and juicy fruit filling that's as sophisticated as it is easy to make.

Ingredients

1-1/2 cups all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

10 tablespoons cold unsalted butter

4 tablespoons 2% milk

1 large egg yolk, room temperature

FILLING:

1 pound medium peaches, peeled and cut into 1/2-inch slices (about 3 cups)

2 cups fresh or frozen blueberries

1/4 cup packed light brown sugar

2 tablespoons all-purpose flour

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1 large egg, beaten

2 tablespoons demerara sugar

Blueberry ice cream, optional

Instructions

1 In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Combine milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate for 1 hour or overnight.

2 Preheat oven to 350°. On a lightly floured surface, roll dough to a 13-in. circle. Transfer to a parchment-lined 14-in. pizza pan. Refrigerate, covered, while preparing filling.

3 For filling, combine peaches, blueberries, brown sugar, flour, cinnamon and salt. Arrange over crust to within 1-1/2 in. of edge. Fold crust edge over filling, pleating as you go and leaving an opening in the center. Brush beaten egg over folded crust; sprinkle with demerara sugar.

4 Bake until crust is golden and filling is bubbly, 50-55 minutes. Transfer tart to a wire rack to cool for 10 minutes before cutting. Serve warm, with ice cream, if desired.