Rustic Peach & Berry Galettes - cooking recipe

Ingredients

Pastry
3 tablespoons buttermilk
1/3 cup ice water
1 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon sugar (I use splenda)
1/2 teaspoon salt
1/3 cup unsalted butter, cubed
Filling
3 cups peaches, peeled,pitted and sliced
1 cup blueberries or 1 cup cranberries
1/4 cup sugar (I use splenda)
2 tablespoons honey
2 tablespoons cold unsalted butter, cut into thin slices

Preparation

Pastry.
In a small bowl, whisk butttermilk and water.
In a large bowl, whisk flour, cornmeal, sugar and salt.
Using pastry blender or two knives, cut in butter.
Sprinkle pastry with buttermilk mixture; with a fork mix until just combined, you may not need all of the buttermilk mixture, save any left to brush on just before putting in oven.
Turn pastry onto lightly floured surface; divide into four pieces and press each into disc shape.
Wrap discs individually in plastic wrap; refrigerate two hours or overnight.
To prepare galettes.
In a large bowl, combine peaches, berries, sugar and honey.
On lightly floured surface, roll chilled pastry discs into 6 inch circle, about 1/8 inch thick; transfer rounds to parchment lined baking sheet and repeat with remaining dough.
(I did not use parchment, I sprayed a rimmed cookie sheet with veggie spray).
Arrange 1 cup of peach mixture in centre of each circle, leaving 1 1/2 inch edge; top with butter.
Fold dough over fruit, pleating and leaving centre uncovered; brush pastry with water, (I used left over buttermilk mixture), and sprinkle with remaining sugar.
Bake in the bottom third of a 400f degree oven 20 to 25 minutes or until pastry is golden and crisp, cool on rack.
Serve warm with vanilla ice cream.
Almost any combination of 4 cups of fruit can be used, I used more blueberries, less peaches, because that is what I had around.
I also made only two and cut each one in half when I served it; for smaller servings they could even be cut into 4 each.