Add flour, sugar, and salt to the bowl of a food processor.* Pulse a few times to mix. Add butter cubes and pulse about 8 to 10 times until the mixture resembles coarse crumbs. Turn the machine on and add in water, one tablespoon at a time. The dough should come together and form a ball. Dump out the dough onto a clean work surface and form into a 4-inch disk.

Cover with plastic wrap tightly and chill in the fridge for at least 30 minutes, up to overnight.

When ready to bake, preheat oven to 375˚F. Line a rimmed baking sheet with parchment paper.

In a large bowl, combine sliced peaches, blueberries, lemon juice, sugars, flour and salt. Gently toss to coat the fruit evenly.

Roll out the galette dough into a 14” round. Place on prepared baking sheet in the center. Arrange the fruit in the center of the dough, leaving about a 1 to 2-inch edge of dough all the way around.

Fold the pastry edge up and over the filling, pleating the dough in evenly spaced folds, pressing to seal as you work your way around. Brush the pastry border and edges with the melted butter. Sprinkle the edges generously with turbinado sugar.

Bake for 35 to 45 minutes. Transfer the galette with the parchment paper onto a rack to cool for approximately 15 minutes before serving. Serve warm with vanilla gelato or ice cream.