foolproofliving

0 To make the galette dough: Place flour and salt in the bowl of a food processor. Pulse for a few times to mix. Add in the cold butter cubes. Pulse 8-10 times until butter resembles small clumps.
2 Turn the machine on and add in 4 tablespoons of ice-cold water in one tablespoon increments.
4 At this point, it should start to come together and form into a ball. If not add in the rest of the water until it does. 
6 Transfer onto a lightly floured surface, form it into a 4-inch disk, and wrap with plastic. Place in the fridge for at least 1 hour or overnight.*
8 Take it out of the fridge 10 minutes before you are ready to roll it out.
10 To make the filling: Place peaches, plums, blueberries in a bowl. Sprinkle it with coconut sugar. Set it aside to macerate. 
12 Pre-heat the oven to 375 F degrees (190 C.) Prepare a sheet of parchment paper that will fit into the baking sheet.
14 To assemble: Lightly flour your working surface. Roll the dough into a large 12-inch circle. Transfer onto the parchment paper and then onto the baking sheet. 
16 If you are using, sprinkle it evenly with almond meal leaving a 2-inch border on the sides. 
18 Spread the fruit on top slightly mounting in the middle, again leaving a 2-inch border around the edges.
20 Roll the sides of the dough overlapping as you go around and pleating the dough.
29 Whisk egg with a tablespoon of water to make egg wash.
30 Brush the outer crust with egg wash and sprinkle with sliced almonds lightly pressing to make sure they stick.
31 Bake 50-55 minutes or the crust turns golden brown. Transfer the galette onto a wire rack to cool. 
32 If preferred, dilute honey with a tablespoon of water and lightly brush the top of the fruit.
33 Serve while it is still warm.