2 tablespoons butter, scale back into small gadgets
1 tablespoon honey
1 tablespoon raw sugar
Full wheat galette crust*
1¼ cups complete wheat pastry flour or full wheat flour
½ teaspoon salt
eight tablespoons chilly unsalted butter, cubed
4-6 tablespoons ice water
raw sugar, for dusting
Put collectively the crust first, because you’ll need to sit again it inside the fridge. Whisk collectively the flour and salt in an enormous bowl.
Use a pastry cutter (or a butter knife and your arms) to cut inside the chilly butter until the mixture has coarse crumbs.
Add four tablespoons of ice water, and mix with a spoon until it begins coming collectively proper right into a workable dough. four tablespoons was merely adequate for my dough, however when it nonetheless appears dry, add one tablespoon of water at a time until you attain the suitable consistency.
Variety the dough proper right into a disk, then wrap it tightly in plastic and refrigerate for one hour. You want the butter to be chilly so the baked crust appears flaky.
In a bowl, mix collectively the whole filling elements.
As quickly as your dough has been refrigerated for virtually an hour, preheat the oven to 4 hundred F. Line a baking sheet or an enormous jelly roll pan (the raised edges will catch escaping juices whereas the galette cooks) with parchment paper.
Place your dough disk on a evenly floured work flooring. Roll the dough out into roughly a 12-inch spherical. You don’t want any holes or further skinny spots, though, so don’t stretch it too far. Place the rolled dough onto your prepared baking pan.
Add your filling: using your palms, change the filling to the center of the galette. Arrange the berries and peaches into a stunning pattern, leaving about two inches of crust throughout the sides.
Start at one end and fold the sting over the filling, pleating as you go spherical. A galette is meant to be rustic, so don’t worry if it doesn’t look utterly uniform.
Use a pastry brush or sprinkle chilly water over the crust. Sprinkle a light-weight dusting of raw sugar over the entire galette.
Bake 35 to 45 minutes, until the crust is flippantly golden. (The distinctive recipe referred to as for 25 to 35 minutes, nevertheless my galette took longer than 35 minutes.) Allow to relax barely sooner than chopping and serving.