Blueberry Peach Apple & Nectarine Galette!

Nothing says Summer quite like a fruit galette. The sweet and juicy fruit filling combined with a buttery and flaky cinnamon sugar crust is a summertime dessert dream!

Recipe:

Crust

-1 1/2 cups sifted all-purpose flour

- 3 tablespoons granulated sugar

- 1 teaspoon cinnamon

-1/2 cup cold unsalted butter, cut into pieces

- 1/4 teaspoon salt

- 1/4 cup ice cold water

- egg wash: 1 egg beaten with 1 tablespoon milk

- 1/4 cup granulated sugar and 1/2 teaspoon cinnamon for sprinkling

Filling

- 1 cup blueberries

- 2 peaches, thinly sliced

- 1 nectarine, thinly sliced

- 1 apple, thinly sliced

- 2 tablespoons sugar

- 2 tablespoons cornstarch

- 1/4 teaspoon salt

- 1 tablespoon lemon juice

Instructions

Dough

1. Add flour, cinnamon, sugar and salt to a food processor and pulse until it is just combined. In a small bowl, mix together lemon juice, egg, and water. Add the cold butter pieces into the food processor and pulse until there are small coarse crumbs. Mix the water and egg mixture over the flour and pulse until the dough comes together.

2. Remove dough from food processor and wrap in plastic. Refrigerate for about 30 minutes.

3. After 30 mins, preheat oven to 400 degrees F.

Filling

1. Combine fruit in a large bowl. Stir together the sugar, lemon juice, cornstarch and salt. Pour over the fruit and and toss well.

2. Remove dough from the fridge and roll into a big circle, about 1/4 inch thick. Place the dough on a parchment paper lined baking sheet.

3. Layer the fruit in the centre leaving about a two inch border of crust. Once fruit is placed, fold the crust over the top of it. Brush the crust with the egg wash.

4. Sprinkle cinnamon sugar mixture over dough.

6. Bake for about 30 minutes or until the crust is golden brown. Let cool and serve with vanilla ice cream.