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Combine 1 ½ cups flour, 1 tablespoon granulated sugar, and ½ teaspoon sea salt in a stand mixer fitted with a paddle attachment at low speed. Add butter. Mix 1 to 2 minutes, until flour is no longer white and holds together when clumped with your fingers. If there are still lumps of butter larger than a pea, break up with your fingers.
In small bowl, beat egg yolk and milk, and add to flour mixture. Mix 15 seconds on low speed, just until dough comes together; dough will be somewhat soft. Press into a flat disk, wrap, and let rest in refrigerator 15 to 20 minutes before rolling out.
Meanwhile, position rack in center of oven and heat oven to 350 degrees.
In medium bowl, toss peaches and blueberries with brown sugar, 2 tablespoons flour, and a pinch sea salt.
Lightly flour large work surface and roll out dough to a 12- to 13-inch round. Transfer to baking sheet. Arrange fruit in center of dough, leaving 1-1/2 inches of space around edge. Fold outside edge of dough over fruit, making occasional pleats. Brush crust with beaten egg.
Bake galette 50 minutes, until crust turns light brown and filling bubbles. Let cool 10 minutes; then cut into wedges and serve warm.