Peach & Blueberry Galette

Directions

1. In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Combine milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate for 1 hour or overnight.
2. Preheat oven to 350°. On a lightly floured surface, roll dough to a 13-in. circle. Transfer to a parchment-lined 14-in. pizza pan. Refrigerate, covered, while preparing filling.
3. For filling, combine peaches, blueberries, brown sugar, flour, cinnamon and salt. Arrange over crust to within 1-1/2 in. of edge. Fold crust edge over filling, pleating as you go and leaving an opening in the center. Brush beaten egg over folded crust; sprinkle with demerara sugar.
4. Bake until crust is golden and filling is bubbly, 50-55 minutes. Transfer tart to a wire rack to cool for 10 minutes before cutting. Serve warm, with ice cream, if desired.