Blueberry Peach Ginger Galette

Make a crust by combining 1 1/2 cups flour with 1/4 teaspoon salt in a bowl or food processor. Cut in or pulse in 1 1/2 sticks butter (12 tablespoons). Stir in 1/3 cup ice water with a fork just until the dough comes together. Turn the dough out on a lightly floured surface and roll out into an oval roughly 16 by 18 inches. Carefully move the crust to a heavy baking sheet lined with parchment paper. Chill for at least 20 minutes.

Preheat the oven to 400 degrees. Make a filling by combining 1/4 cup sugar with 3 tablespoons of ground almonds, 2 tablespoons minced candied ginger and 3 tablespoons flour. Spread the filling over the dough, leaving a 2 inch border at the edge.

Peel and cut 3 medium peaches in 1/2 inch wedges. Arrange them on top of the filling and then surround with 1 1/2 cups blueberries. Dot the fruit with 3 tablespoons of unsalted butter cut into small pieces and then sprinkle 1/3 cup sugar over the fruit. Fold the edges of the dough over the fruit to create a 2 inch border and sprinkle with sugar. Bake in the center of the oven for about 1 hour until the fruit is soft and the crust is brown.