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1
Position a rack in the lower third of the oven and preheat to 450 degrees F. Butter a baking sheet with 1 tablespoon butter.
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2
Unfold 1 sheet puff pastry on a floured surface.
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3
Beat the egg with 1 tablespoon water and brush over the dough.
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4
Unfold the other sheet of puff pastry and lay it on top; press the sheets together with a rolling pin, then roll out into a 14-inch square.
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5
Transfer to the prepared baking sheet and refrigerate until firm, about 30 minutes.
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6
(Refrigerate the leftover egg wash for brushing the galette.)
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7
Combine the sugar, allspice, vanilla, lemon zest and lemon juice in a large bowl; transfer 2 tablespoons of the mixture to a small bowl and set aside for sprinkling.
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8
Add the cherries, peaches and 3 tablespoons flour to the remaining sugar mixture and toss.
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9
Trim the edges of the pastry with a pizza wheel or sharp knife to make a 12-inch round.
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10
Spoon the cherry mixture in the center, leaving a 2-inch border.
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11
Cut the remaining 1 tablespoon butter into small pieces and scatter on top.
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12
Fold in the pastry edges over the filling, pleating as needed.
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13
Bake the galette until puffed and golden, about 20 minutes.
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14
Reduce the oven temperature to 350 degrees F. Remove the galette from the oven, brush the crust with the reserved egg wash and sprinkle with the reserved sugar mixture.
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15
Return the galette to the oven and bake until the juices thicken and the pastry is cooked through, 30 to 45 more minutes (depending on the juiciness of the cherries).
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16
Transfer to a rack and let cool at least 10 minutes so the filling sets.
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17
Photograph by Andrew Purcell
