I love going to the farmers' market this time of year and can't resist the stone fruit. In particular, the peaches this year are amazing. And let's don't forget the blueberries! I look forward to fresh peach pie all year long and this peach and blueberry galette will make a baker out of you.
Preheat the oven to 425F.
Slice peaches and place in large bowl with the blueberries. Sprinkle with the cinnamon, salt, flour, and sugar and mix until the fruit is well coated. Let the peaches macerate for 30 minutes or so. Peaches are so juicy, you'll be amazed at how much juice comes out!
Put all of that lovely juice into a saucepan and cook over medium heat for about 5 minutes or so until it thickens up. Depending upon how much you have, you can add some of it back into the fruit. The rest you can use in the morning to spread on toast!
Once the fruit is ready, you'll need to prepare your pastry. I like to make my own, but use whatever makes you happy. If I'm making a pie, I prefer a rich crust made with butter. For a galette, I will often make grandma's shortening crust. It's a little sturdier.
Roll out the pastry into a large round and place the pastry onto a cookie sheet covered in parchment paper to catch any juice that might escape. Pour the fruit into the middle and dot with the 2 tablespoons of butter. If you forget the butter not to worry. It'll still be delicious!
Roughly fold the sides of the pastry up around on the edge. You want it to have a rustic look! Sprinkle the pastry with the remaining 2 T of sugar and bake for about 30-45 minutes, or until the pastry is golden.
Your friends will be amazed.