This peach blueberry galette combines peach slices and fresh blueberries in a sweet juicy sauce and then spreads it inside a doughy sugar-lined crust and bakes it all to golden perfection. This gluten-free tart is drizzled in a light lemon glaze and is the perfect summer snack!
Once the dough has chilled, remove the plastic wrap and roll out to a 12" round circle on a lined baking sheet.
Brush the outside edges of the dough with the egg wash and a sprinkling of sugar and bake for 22-26 minutes or until the edges of the crust are golden brown and the fruit juices are bubbling.
Remove from the oven and allow to cool. Combine all glaze ingredients in a small mixing bowl until well combined and drizzle over the cooled tart. Enjoy with DaVinci Pinot Grigio!