A galette is basically a pie for people who are pie-challenged or just want a break from the same ol’ traditional pie. A galette is a flat round cake of pastry or bread. Homemade galette is just about the most divine, simplest treat one can make, and the perfect way to use summer’s sweet fruit.
In a large bowl whisk together the flours and salt. Add the cold butter cubes. Cut the butter into the flour with your hands or a pastry cutter, until the flour and butter resembles coarse crumbs.
Add 1 TB of cold water at a time to the flour/butter mixture, stirring with a fork. After a couple of tablespoons of water, begin to knead the dough together with your hands. The dough should be "wet" and form into a ball. Add more water until the dough is fully formed into a moist ball.
Lay the pastry dough on parchment paper. Flatten with your hand. Starting at the center of the dough, slowly work the dough outward into a flat pie crust. Set aside.
In large bowl combine the peach slices, blueberries, sucanat, lemon juice, flour, and cinnamon. Gently toss the ingredients together.
Carefully pour the peach mixture into the center of the pastry. Scatter the filling to cover a majority of the pastry, leaving enough room on the edges to fold the pastry over the edge of the filling.
Fold the end of the pastry over the filling, leaving the top of the filling exposed.
Brush the folded pastry dough with egg white and sprinkle with extra sucanat.
Bake for 45-50 minutes until the pastry is golden and fruit is soft and juicy.
Allow to cool for at least fifteen minutes before cutting.