There's no dessert that feels more summery and casual to me than a galette. It's really just a pie without the fuss. Or with more fuss, depending on how you look at it. I have been trying to devise a gluten-free version of this recipe but unfortunately I have not had enough success yet to share that recipe. So here is my typical galette that I have been making for ages. My best tip is to have short nails when you make it because the delicate dough is prone to nasty little pinch marks. 

Free from peanuts, nuts, dairy, egg, soy, fish and shellfish

Ingredients
2 cup all purpose flour
1/2 tsp salt
3/4 cup lard
2 tbsp. olive oil
1/2 cup cold water

2 large peaches
1 1/2 cups fresh blueberries
1 egg or 1/4 cup maple syrup

Prepare the pastry:
Add the flour and salt to a large mixing bowl and mix well. Cut the lard into the dough until it has formed small pea-sized balls throughout. drizzle the olive oil in and mix it around until it is well distributed throughout the dough. Make a well in the center and pour in the water. Begin to mix the dry ingredients into the well and get in there with your hands to bring it all together into a ball. Lay out a sheet of parchment paper and sprinkle some flour on it. Knead the dough about 10 times, to build up nice layers that will be flaky when baked. Let the dough chill for an hour before assembly.

Prepare the filling:
Slice the peaches to about 1 cm thickness and remove any little stems from the blueberries. You can toss the fruit lightly in cinnamon (1/4 tsp will be sufficient) for added flavor. 

Assemble: 
Lay out a new sheet of parchment paper and dust it with flour. Have a baking sheet nearby, and preheat the oven to 400F. Roll the dough out on the parchment to form a 10 inch round. Make a circular pattern in the center of the dough, using the peach slices as a base. This part will be visible so make sure it looks appealing. Pile the blueberries in the center. Then gently fold the sides of the dough up around the filling and fold them into place. Brush the outside with maple syrup. Transfer the whole thing to the baking sheet and bake for 3 - 35 minutes, or until the pastry is golden and crispy and the fruit is softened. If air bubbles start to form in the base just poke them down with a fork. 

Let it cool completely before slicing