Summer Peach and Blackberry Galette

Combine flour, 1 Tbsp sugar and 1/2 tsp salt in food processor. Pulse until well combined (approx 5 times)

Add chilled cubed butter. Pulse until mix resembles small peas (approx 12 times). Add 1/4 cup chilled water. Pulse until evenly moistened (approx 8 times). Mix should hold together if pinched, if not then add ice water 1 tsp at a time and pulsing between.

Turn mixture out into clean surface. Shape into a ball and flatten into a disk. Wrap tight in plastic wrap. Chill in fridge at least 2 hrs, up to 3 days.

Place unwrapped dough on lightly floured surface. Roll into 14in circle, approx 1/8in thick. Trim into 12in circle. Place on parchment lined baking sheet and chill approx 30 min. Preheat oven to 425 F.

Whisk together corn starch, 1/3 cup sugar and 1/4tsp salt in large bowl. Add peaches, blackberries, melted butter, thyme, lemon juice and zest. Toss to combine.

Arrange fruit in center of chilled circle, leaving 1/2in around edge. Fold dough edge over filling, pleating every 3in. Brush edges with beaten egg, sprinkle with 1 Tbsp sugar.

Bake 15min. Reduce temperature to 350 F and bake until crust is golden and fruit bubbles, approx 40-45min.

Remove from oven and place on rack to cool, approx 30min.

Microwave jelly/jam on a bowl until melted, approx 30-45 seconds, stirring every 15 seconds. Brush jelly over warm filling.

Serve warm or cool approx 1 hour to room temperature.