Peach and Blueberry Galette

Steps

1. Mix flour, salt, and butter with your fingers or in a food processor until crumbly with pea-size butter bits.
2. Add ice water one tablespoon at a time, mixing just until the dough comes together into a rough ball. Avoid overmixing.
3. Wrap the dough in plastic wrap and chill for 20 minutes.
4. Preheat the oven to 400°F (205°C) with a rack in the middle. Line a baking sheet with parchment paper.
5. In a small bowl, combine the 3 tbsp all-purpose flour with the 3 tbsp ground almonds. Set aside.
6. Cut each peach half into 6 slices. Combine peach slices with blueberries, sugar, and vanilla extract in a bowl. Toss gently to coat.
7. Roll out the chilled dough on a floured surface into a 16-inch circle, about 1/6 inch thick.
8. Transfer the dough to the prepared baking sheet.
9. Spread the flour-almond mixture over the dough, leaving a 2-inch border.
10. Arrange the peach and blueberry mixture on top of the dough.
11. Fold the dough edges up and over the fruit to form a 1.5 to 2-inch border.
12. Brush the folded edges with beaten egg yolk.
13. Bake for 50 minutes to 1 hour, until the crust edges are golden and dry.
14. Optional: Warm the peach jam briefly and strain if needed. Brush over the baked fruit for a glossy finish.
15. Let the galette cool for 30 minutes before transferring to a cooling rack. Serve warm or chilled.