Author Notes: I lived in France for a while and learned a new appreciation for rustic, free-form pastries. The galette quickly became one of my favorites for its simplicity and versatility. —Cynthia Groseclose
For the crust
tablespoons chilled unsalted butter, cut into 1/2 inch cubes
tablespoons (or more) ice water
For the topping
- For Crust
- Whisk flour, sugar and salt in medium bowl to blend.
- Add butter and blend with fingertips until mixture resembles coarse crumble.
- Add 2 tablespoons ice water; stir until dough clumps together, adding additional ice water by the teaspoonfuls if dough is dry, being careful not to get to wet.
- Gather dough into ball and form into disk. Wrap in plastic wrap and chill at least two hours. (Can be made a day ahead)
- For topping
- Slice peaches in 1/2 inch thick slices, leaving skin on.
- Position oven rack to center and preheat to 350 F.
- Cover baking sheet with parchment.
- Sprinkle parchment with flour and roll out dough into 12-inch round.
- Fan peaches in a circle, leaving a 1-inch border.
- Gently fold border to envelope peaches.
- Top with blueberries.
- Brush fruit and pastry crust with melted apricot preserves.
- Sprinkle fruit and crust with sugar.
- Bake galette about 30 minutes or until bubbly. Let cool for 20 minutes.