Peach and Cherry Galette

Ingredients

Crust (from Smitten Kitchen)
• 1 1/4 cups flour
• 1/2 tablespoon sugar
• 1/2 teaspoon table salt
• 1 stick (4 ounces) unsalted butter, very cold
Filling
• 2 large or 4 small, not-overly-ripe yellow peaches (about 3/4 pound total), pitted, peeled, sliced into 1/4-inch to 1/2-inch slices
• 1 cup cherries, pitted and halved
• 3 Tbsp sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon butter
• 1 egg
• A sprinkling of coarse sugar

Instructions

For the Dough
1. Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside.
2. In a large bowl whisk together flour, sugar and salt. Dice butter into 1/2-inch pieces. Get out your pastry blender.
3. Sprinkle the butter cubes over the flour and begin working them in with the pastry blender, using it to scoop and redistribute the mixture as needed so all parts are worked evenly. When all of the butter pieces are the size of tiny peas, stop.
4. Start by drizzling 1/4 cup of the ice-cold water (but not the cubes, if there are any left!) over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together. You’ll probably need an additional 1/8 cup of cold water to bring it together, but add it a tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and get your hands in there. Gather the disparate damp clumps together into one mound, kneading them gently together.
5. Wrap dough in plastic wrap and refrigerate for at least 1 hour.
For the Galette
6. Preheat the oven with the rack in the middle position to 425°F.
7. In a small bowl, whisk the egg until smooth and set aside.
8. On a lightly floured, clean, smooth surface, roll out the dough to about a 12-inch diameter. Gently lift up the rolled out dough and place it on a rimmed baking sheet.
9. Arrange the peach slices in an overlapping pattern in a single layer in the center of the dough, forming about a 7 or 8-inch circle. Top with the cherries.

10. Sprinkle with sugar and vanilla extract. Dot with a little butter.
11. Fold the outer edges of the dough round over the filling, by about 2-inches all the way around, in an accordion fashion. Use a pastry brush to coat the exposed dough with an egg wash (you can cook up the leftover egg as a little scrambled egg, by the way), and sprinkle with coarse sugar if using.
12. Place in the oven and cook for about 15-20 minutes, until nicely browned. Remove from the oven and let cool on the baking sheet, over a rack, about 15 minutes.