I wanted something light and summery, so I went with a peach and blackberry filling.
Peach & Blackberry Galette
2-3 ripe yellow peaches
3/4 of a 6oz container of blackberries
3 tbsp sugar
1 tbsp flour
1 tsp quick cooking/instant tapioca
pinch of nutmeg
1/2 tsp cinnamon
1 1/2 cups flour
1/2 cup vegetable shortening, like Crisco
1/2 tsp salt
1 tbsp sugar
1/2 cup cold water
large granule sugar, like "Sugar in the Raw"
Preheat the oven to 425 degrees.
Peel and thinly slice the peaches.
Cut the blackberries in half and add to the peaches.
Add in the sugar, flour, tapioca, nutmeg and cinnamon. Mix well.
Prepare the crust: In a large bowl, combine the flour, salt and sugar. Using a pastry cutter, blend in the shortening until it resembles coarse corn meal.
Add the cold water a little at a time until the dough forms a ball. It will be sticky.
Roll out the dough until it is ~ 1/8 inch thick.
Before adding the filling, place the rolled out dough onto a piece of parchment paper or directly onto a baking sheet.
Spoon out the filling into the middle of the dough.
Fold the dough up towards the center and move around the edges. Take care to not rip or tear the crust.
Once the you've folded up all the sides, brush the crust with an egg wash (egg whites) or milk. This will help the raw sugar to stick.
Sprinkle the crust edges with the raw sugar.
Bake in the preheated oven for 17-20 minutes or until the crust is golden.