Ingredients
5peaches,ripe, peeled and sliced
6ozblackberries,one small container
1tspcinnamon
½tspnutmeg
1tspvanilla extract
2tbspbutter,cut into small pieces
1tbsphoney
1tbspraw sugar
1¼cupswhole wheat pastry flour,or whole wheat flour
½tspsalt
8tbspunsalted butter,cold, cubed
6tbspice water
raw sugar,for dusting
Preparation
Prepare the crust first, as it needs to be chilled in the refrigerator.
Whisk together the flour and salt in a large bowl. Use a pastry cutter or a butter knife and hands to cut in the cold butter until the mixture has coarse crumbs.
Add 4 tablespoons of ice water, and mix with a spoon until it starts coming together into a workable dough. If it still looks dry, add 1 tablespoon of water at a time until the right consistency is reached.
Form the dough into a disk, then wrap it tightly in plastic and refrigerate for one hour. Ensure the butter is cold for a flaky crust.
In a bowl, mix together all of the filling ingredients.
Once the dough has been refrigerated for nearly an hour, preheat the oven to 400 degrees F. Line with parchment paper a baking sheet or a large jelly roll pan with the raised edges to catch escaping juices.
Place the dough disk on a lightly floured work surface. Roll the dough out into approximately a 12-inch round, making sure to not stretch too far to prevent holes or extra thin spots.
Place the rolled dough onto the prepared baking pan.
Using hands, transfer the filling to the center of the galette. Arrange the berries and peaches into a pleasing pattern, leaving about two inches of crust around the edges.
Start at one end and fold the edge over the filling, pleating while going around. Use a pastry brush or sprinkle cold water over the crust. Sprinkle a light dusting of raw sugar over the entire galette.
Bake for 35 to 45 minutes until the crust is lightly golden. Allow to cool slightly before cutting and serving.
