Method
Rub, rest, fold
- Rub flour, 1 tbsp sugar, salt, and butter to pea-sized crumbs. Add ice water until it just holds; flatten to a disc, wrap, and chill 30 minutes.
- Toss peaches, blueberries, remaining sugar, lemon zest and juice, and cornflour. Rest 10 minutes so the juices start.
- Roll the pastry to a 35cm rough circle on baking paper. Pile the fruit in the middle, leaving a 5cm border, then fold the edges up and over.
- Chill the formed galette 15 minutes — cold pastry equals flaky layers. Heat the oven to 200°C (180°C fan).
- Brush the crust with egg wash, scatter with sugar, and bake 35–40 minutes until deeply golden and bubbling. Cool 20 minutes before slicing; serve with crème fraîche.
Chef's notes
A soggy bottom means wet fruit, not bad luck: the cornflour and the pre-bake chill are doing the real work. In winter, swap the stone fruit for apples and add a pinch of cinnamon — same method, same glory.
