Peach & Strawberry Galette

Crust

½ tsp Salt

2 tsp Sugar

1 ¼ cup Flour

Pinch of Cinnamon and Nutmeg

1 stick of Butter, chilled, and cubed

5-6 tbsp of Water, iced

1 egg

Turbinado Sugar

Fruit Filling

2 large Peaches, sliced to ¼ inch slices

10-12 Strawberries, thinly sliced

2 TBSP Sugar

1 tsp Cinnamon

1 tbsp flour or cornstarch

Dab of butter for the top

Directions

In a food processor, pulse the flour, sugar, salt, cinnamon and nutmeg until mixed. Add the cubed butter and pulse. The butter should be about the size of a pea. Add in the iced water a tablespoon at a time, pulsing until the dough starts to clump. Form into a disc and chill in the fridge for at least an hour or longer.

When ready to bake, pre-heat the oven to 425. Toss the peaches, strawberries, sugar, cinnamon and flour. Toss gently until fruit is coated. In a separate bowl, whisk egg and set aside.

Roll out dough on a lightly floured surface. Dough should be about a 12 inch diameter. Lift dough onto a rimmed baking sheet. Arrange the peach and strawberry filling in the center of the dough. Dot the a dab or two of butter.

Fold the dough over the filling – by about 2 inches all the way around. Should look rustic!

Brush the dough with the egg wash and sprinkle with Turbinado sugar.

Bake for 15-18 minutes.