Mountain Blackberry & Peach Galette

Directions

1. Preheat the oven to 375 degrees. Prepare filling; combine the flour & nutmeg, lightly toss it together with the peaches and berries, then drizzle in and lightly toss the honey to incorporate - set aside until needed.
2. Line a cookie sheet with parchment set aside until needed.
3. In a medium bowl stir together flour, cornmeal, sugar, baking powder and salt. Cut in the butter to the size of small peas. Sprinkle 1 tablespoon of milk over the mixture and toss gently with a fork. Add 3-4 tablespoons more milk, 1 tablespoon at a time, until the dough is moistened. Dough will feel crumbly but hold together if pinched.
4. Turn out onto a lightly floured surface and knead just until it clings together. Place on the parchment paper and form into a ball. Roll the ball into a 12-inch circle and mound the fruit filling in the center of the crust.
5. Fold the border up over the filling and brush the top and sides of the crust with milk.
6. Bake in the preheated oven for 40 minutes or until crust is golden and the filling is starting to bubble. Lightly cover with foil the last 10-15 minutes if the crust is getting to dark, however, that has never happened to me with this crust.
7. Note: lately I have been baking my galette on a preheated pizza stone; it seems to me that the crust is a bit more golden brown and crispy.
8. Slide the parchment onto a rack and cool 30 minutes or until the juices have settled, before slicing.