Blueberry & Peach Galette with vanilla glaze.
Dough: 1 1/2 cups flour, 3TB sugar, 1/2 cup cold butter cubed, dash of salt. Cut in butter then add 4TB ice cold water. Flatten into disk and refrigerate overnight.
Fruit: sprinkle blueberries with 2TB sugar and 1tsp corn starch. Slice peaches and sprinkle with 1/2TB sugar.
Roll out dough into circle, add fruit and fold up sides. Coat with egg wash and raw sugar. Bake at 425* for 30 mins.
Cool and drizzle on vanilla glaze (1 cup powdered sugar, splash vanilla extract and 3TB milk).