– 5 ripe peaches, peeled and sliced – 6 ounces of blackberries (one small container) – 1 teaspoon cinnamon – ½ teaspoon nutmeg – 1 teaspoon vanilla extract – 2 tablespoons butter, cut into small piece – 1 tablespoon honey – 1 tablespoon raw sugar Whole wheat galette crust* – 1 ¼ cups whole wheat pastry flour or whole wheat flour – ½ teaspoon salt – 8 tablespoons cold unsalted butter, cubed – 4–6 tablespoons ice water – raw sugar, for dusting
The crust must be prepared first to chill in the fridge. Mix flour and salt in a large bowl. Cut cold butter with a pastry cutter or butter knife and hands until coarse crumbs form.
Add four tablespoons of ice water and stir until it forms a dough. My dough only needed four tablespoons, but if it looks dry, add one tablespoon at a time until it's moist.
Roll the dough into a disc, cover it tightly with plastic wrap, and put it in the fridge for an hour. So that the crust is flaky when it's baked, the butter needs to be cold.
Mix all filling ingredients in a bowl. Preheat the oven to 400 F after refrigerating the dough for nearly an hour. Parchment a baking sheet or large jelly roll pan to catch juices while the galette cooks.
Place the dough disc on a lightly floured surface. Roll the dough into a 12-inch circle. Don't stretch it too far—you don't want holes or thin spots. Roll dough and place on baking pan.
Put the filling in the galette's centre with your hands. Lay out the berries and peaches in a pleasing pattern, leaving two inches of crust. Pleating around the filling, fold the edge over from one end.
Don't worry if the galette doesn't look exactly the same. That's the point. You can brush the crust with a pastry brush or sprinkle it with cold water. Add a little bit of raw sugar to the galette all over.
Bake 35–45 minutes until crust is lightly golden. (The original recipe called for 25–35 minutes, but my galette took longer.) Cool slightly before cutting and serving.