Peach and Blueberry Galette (V)

Dice the cold butter into ½" cubes.
Refrigerate until ready to use.
In a food processor, place the Flour, Salt and Sugar.
Pulse the ingredients incorporate.
Add the butter cubes to the processor.
Pulse to break down the butter into the flour.
Once the butter and flour look like cornmeal, add 2 tbsp of water to the processor. Drizzling in the water as it runs.
Stop the food processor and see if the texture of the dough holds together.
If not add the additional 1-2 tbsp of water as it runs until the dough comes together.
Remove the dough from the processor and place on 12" long plastic wrap.
Press the dough into a disk and wrap.
Place the dough in the refrigerator for at least 1 hour to overnight.

When ready to use the dough. Remove from the refrigerator and let soften for about 15 minutes.
Place the dough on a floured surface.
Using a rolling pin press grooves into the dough so it begins to spread out.
Turn the dough 1/4 turn and repeat. Turn again and repeat.
Each time you should be attempting to soften the dough to be able to roll easier.
Roll the dough into a round about 10-12" in diameter. Turning the dough as you roll to keep in a round shape. Dough should be about ¼" thick.
Roll onto the rolling pin and transfer onto a baking sheet lined with parchment or a baking mat.
Refrigerate until filling is ready

Remove the pit from the peaches and slice into ½" thick wedges.
In a bowl combine the ¼ cup Sugar, Cinnamon, Cardamom, Cornstarch.
Mix with a whisk to combine.
Add the blueberries and sliced peaches to the spice mix.
Mix with your hands to keep the peaches from breaking apart.
Tossing to coat the fruit with the spice mix.

Remove the dough on the sheet pan from the refrigerator.
Place on a flat surface.
Place the fruit filling in the center of the dough disk.
Flattening the filling and leaving 2-3 inches around the filling.
Make the egg wash and have next to the sheet pan.
Begin to fold up a section of the dough over the side of the filling.
You want to leave much of the fruit exposed in the center. About 8 inches across.
Before you pull the next section up, use some egg wash on the dough you first folded where the dough will overlap on the next fold.
The egg wash will help keep the formed dough together.
Repeat the process around the galette. Egg washing between folds to keep them together.
At this point, you can refrigerate and keep for a few hours or overnight until ready to bake.
Once the galette has been formed, brush the egg wash around the dough.
Sprinkle with the remaining sugar to give some top sweetness to the galette.
Bake at 375° for 45-50 minutes.
Serve warm or room temperature.
Serve with some Vanilla Ice Cream and Enjoy!