Blueberry and Peach Graham Galette

 This recipe was on the cover of Bon Appetit and I knew I had to make it! It's as delicious as it looks and super easy.

Dough:

4 graham crackers

1 cup flour

1 T. sugar

1/2 tsp kosher salt

10 T. chilled butter, cut into pieces

Ice water

Filling:

2 large peaches

2 cups blueberries (I have also made this with assorted berries. Whatever is available)

1 T. cornstarch

3/4 tsp grated lemon zest

1/4 tsp ground cinnamon

butter for dotting filling

Toss together until well coated.

Process graham crackers, flour, sugar, and salt in a food processor until crackers become crumbs and mixture is combined. Add butter; pulse until mixture resembles coarse sand with some larger pieces remaining. Add ice water by the tablespoonful, pulsing after each addition until evenly moistened ande dough holds together when squeezed (about 2 T.) Pat into 1 inch thick disk and wrap tightly in plastic wrap . Chill at least an hour. Dough can be made up to 3 days ahead. Keep chilled

Unwrap dough and roll out on lightly floured parchment paper to a 12 inch round. Arrange fruit on top. Lift dough edges up and over fruit, pleating as needed. Place parchment paper on cookies sheet. Chill 10 minutes. Brush dough edges with beaten egg and sprinkle with sugar and dot the fruit with butter.

Bake at 400 degrees for 40-50 minutes until crust is deep golden brown. (some juice may leak out!)

Serve warm with vanilla ice cream.