Peach Galette with Blueberry-Caramel Sauce - flour

Method

• To make the galette dough:
• In a stand mixer using the paddle attachment, combine the flour, cornmeal, salt, and 1 tablespoon sugar.
• Add the cold butter all at once.
• Mix on low speed until the mixture begins to resemble coarse cornmeal with some larger chunks.
• Using a fork or your fingertips, add the ice water 1 tablespoon at a time, tossing it with the dough.
• After the fourth tablespoon has been added, squeeze a small amount of dough in your hand.
• If the mixture does not stay together and looks dry, add another tablespoon of water.
• If necessary, add even more water, drop by drop, until the dough just holds together.
• Dump the dough onto a piece of plastic wrap and gather it up to form a flat, round disk.
• Wrap it well in the plastic wrap and refrigerate it for at least an hour.
• To make the filling:
• Combine all of the filling ingredients in a large bowl and toss gently to combine.
• To assemble and bake the dough:
• Heat the oven to 400F.
• Line a baking sheet with parchment paper.
• On a floured surface, roll out the dough into a 14- to 15-inch circle; trim any rough edges, if necessary, to maintain a round shape.
• Transfer the dough to the baking sheet, allowing any excess to hang over the sides.
• Pour the filling onto the dough, leaving a 2-inch edge of dough with no filling on it.
• Fold the dough over the fruit toward the center, pleating and overlapping as necessary.
• Brush the edges of the dough with the egg wash and sprinkle the galette with the 2 tablespoons sugar.
• Bake until the crust is golden brown and the filling is bubbling, 45 to 50 minutes.
• Remove from the oven and let cool a little before cutting.