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1
Preheat the oven to 375 degrees. Prepare filling; combine the flour & nutmeg, lightly toss it together with the peaches and berries, then drizzle in and lightly toss the honey to incorporate - set aside until needed.
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2
Line a cookie sheet with parchment set aside until needed.
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3
In a medium bowl stir together flour, cornmeal, sugar, baking powder and salt. Cut in the butter to the size of small peas. Sprinkle 1 tablespoon of milk over the mixture and toss gently with a fork. Add 3-4 tablespoons more milk, 1 tablespoon at a time, until the dough is moistened. Dough will feel crumbly but hold together if pinched.
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4
Turn out onto a lightly floured surface and knead just until it clings together. Place on the parchment paper and form into a ball. Roll the ball into a 12-inch circle and mound the fruit filling in the center of the crust.
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5
Fold the border up over the filling and brush the top and sides of the crust with milk.
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6
Bake in the preheated oven for 40 minutes or until crust is golden and the filling is starting to bubble. Lightly cover with foil the last 10-15 minutes if the crust is getting to dark, however, that has never happened to me with this crust.
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7
Note: lately I have been baking my galette on a preheated pizza stone; it seems to me that the crust is a bit more golden brown and crispy.
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8
Slide the parchment onto a rack and cool 30 minutes or until the juices have settled, before slicing.
