Gingery Peach Berry Galette

• 1 sheet frozen puff pastry, thawed
• 1 12 lbs ripe peaches or 1 12 lbs ripe nectarines, pitted and cut into 1/2-inch wedges
• 1 cup fresh berries (raspberries or your favorite berry) or 1 cup frozen berries (raspberries or your favorite berry)
• 1 tablespoon sugar
• 2 12 tablespoons all-purpose flour
• 1 teaspoon finely grated fresh ginger
• 1 tablespoon unsalted butter, cut into bits
• 1 tablespoon unsalted butter, melted
• 1 tablespoon coarse sugar (such as turbinado or Sugar in the Raw)

1. Preheat oven to 400.
2. On a lightly floured counter, roll the pastry into a 15-inch square and cut out a 15-inch round; it doesn't have to be perfect.
3. Slide the round onto a baking sheet (it is fine if the edges hang over; you'll be folding them up).
4. In a bowl, toss the peaches and berries with the sugar, flour, and ginger; then pile the fruit onto the pastry round, leaving about a 2-inch border.
5. Fold the edges of the pastry over the fruit, pleating at even intervals as you go around.
6. Distribute the butter bits over the fruit.
7. Bake the galette until the crust is lightly golden brown and the fruit is beginning to bubble, about 20 minutes.
8. Brush the crust with the melted butter, sprinkle with the coarse sugar, and continue baking until the pastry is a rich golden brown--including the underside of the galette--and the fruit is hot and bubbly, 15-20 minutes (depending on how juicy your fruit is).
9. If the crust is browning too fast, turn down the oven to 350; let cool for about 10 minutes before serving.

pastry, peaches, fresh berries, sugar, flour, ginger, unsalted butter, unsalted butter, coarse sugar

Taken from www.food.com/recipe/gingery-peach-berry-galette-439108 (may not work)