end-of-summer Peach and Raspberry Galette

     There are still fresh peaches in the grocery stores.  Go buy several and make this galette.  It's the best dessert I've baked this summer...

Peach Raspberry Galette

   recipe from Martha Stewart

• 1 disk Galette Dough (recipe below)
• 2 tablespoons unbleached all-purpose flour, plus more for parchment
• 2 1/2 pounds peaches (about 5), halved, pitted and cut into 1/2-inch wedges
• 1 teaspoon fresh lemon juice
• Pinch of coarse salt
• 3/4 cup plus 1-2 tablespoon granulated sugar, divided
• 6 ounces fresh raspberries
• 1 tablespoon unsalted butter, cut into small pieces
• 1 large egg, lightly beaten
• 1/4 cup sliced almonds
• 2 tablespoons turbinado sugar
• 1 cup plain yogurt or full-fat sour cream
1.  Roll the galette dough to an 18-inch round on lightly floured parchment.
2.  Combine peaches, lemon juice, flour, salt, and 3/4 cup granulated sugar.  Gently stir in the raspberries and mound the mixture in the middle of the pastry, leaving a 3-inch border.  Dot the top of the fruit mixture with butter.  Pleat the edges of the pastry around the fruit filling and brush pastry with eggs wash.  Sprinkle with almond and turbinado sugar.  Slide the galette and parchment onto a rimmed baking sheet.  Refrigerate until dough is firm, about 30 minutes.
3.  Meanwhile, preheat oven to 425 degrees.  Bake galette 30 minutes.  Reduce heat to 375 degrees and bake until pastry is golden and juices are bubbling, another 30 minutes (or more, depending on your oven).  Let cool completely on a wire rack, about 2 hours.
4.  Stir together yogurt or sour cream and remaining 1-2 tablespoons granulated sugar, for serving.
NOTE:  If there is a hole or crack in the dough, you will have seepage of juices.  Using a spoon, occasionally scoop up juices and drizzle over the fruit while baking.

GALETTE DOUGH
•  2 sticks cold unsalted butter, cut into small pieces
•  2 1/2 cups unbleached all-purpose flour
• 1 teaspoon coarse salt
• 1 teaspoon sugar
• 1/2 cup ice water
1.  Place about 3/4 of the butter onto a parchment-lined baking sheet and freeze until hard (about 30 minutes).  Meanwhile, refrigerate remaining butter.
2.  Combine flour, salt, and sugar in a food processor.  Add refrigerated butter and pulse to combine.  Add frozen butter and pulse until mixture is coarse with some pea-size pieces. 
3.  Slowly, add ice water while pulsing.  You may not need all of the water.  Squeeze a small amount of dough to make sure it holds together.  Add more water and pulse a few more times, if necessary.
4.  Transfer dough to a piece of plastic wrap.  Bring edges of plastic together and gather dough, pressing into a mass.  Form the dough into a 1/2-inch disk, wrap in the plastic and refrigerate at least 45 minutes (and up to 2 days). 

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