Instructions: This is a delicious way to present summer fruits - if you are in a hurry you can use purchased pie shells. Keep them cold, roll them gently on a floured board, and to patch the dough, wet the edges and press together. The trick to good pastry is to keep it cold!

1 + 2/3 cups all-purpose flour
1 tsp. salt
1 tsp. sugar
8 Tbs. cold unsalted butter, cut into 1/2 inch dice 1/2 cup cold water
2/3 cup plus 1 tsp. sugar
3 Tbs. cornstarch
3 lbs. ripe but firm peaches (or nectarines), peeled and sliced 1/2 inch thick (6 cups)

1 cup blueberries, picked over

To make the dough, place the flour, salt, and sugar in a bowl, cut in the cold butter with a pastry cutter. When the mixture looks like breadcrumbs or oatmeal flakes, add the water and mix with the fingers of one hand to bring into a ball. Knead lightly to get the mixture to come together. Place in wax paper in the fridge to chill for at least 20 minutes.

To make the filling, in a large bowl whisk 2/3 cup of the sugar with the cornstarch. Gently toss in the peaches. Let sit for 15 minutes, tossing occasionally. Stir in the blueberries. Roll out the dough on a lightly floured surface to about 14 inches around. Or, cut 2, 6 inch rough circles. Transfer the rounds to a parchment-lined or non-stick baking sheet. Mound the filling into the center of the large or smaller rounds, brush the edges with water, and fold the sides up around the fruit leaving a large opening in the middle. Brush water on the top edges, sprinkle with the remaining sugar. Bake the galettes on the lower rack of a preheated 400 degree oven for about 35 minutes. Let cool for 5 minutes and remove from baking sheet.

Serves 6.

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