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1
Pastry.
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2
In a small bowl, whisk butttermilk and water.
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3
In a large bowl, whisk flour, cornmeal, sugar and salt.
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4
Using pastry blender or two knives, cut in butter.
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5
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.
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6
Turn pastry onto lightly floured surface; divide into four pieces and press each into disc shape.
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7
Wrap discs individually in plastic wrap; refrigerate two hours or overnight.
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8
To prepare galettes.
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9
In a large bowl, combine peaches, berries, sugar and honey.
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10
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.
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11
(I did not use parchment, I sprayed a rimmed cookie sheet with veggie spray).
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12
Arrange 1 cup of peach mixture in centre of each circle, leaving 1 1/2 inch edge; top with butter.
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13
Fold dough over fruit, pleating and leaving centre uncovered; brush pastry with water, (I used left over buttermilk mixture), and sprinkle with remaining sugar.
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14
Bake in the bottom third of a 400f degree oven 20 to 25 minutes or until pastry is golden and crisp, cool on rack.
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15
Serve warm with vanilla ice cream.
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16
Almost any combination of 4 cups of fruit can be used, I used more blueberries, less peaches, because that is what I had around.
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17
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.
