FOR THE CRUST:
FOR THE FILLING:
FOR THE EGG GLAZE:
For the galette crust: put the flour and baking powder in a bowl, add cream cheese and crumble with your hands. Then add cold butter and keep mixing, without kneading, just forming the dough. Add the vinegar, mix and refrigerate for 1 hour.
Meanwhile, prepare the galette’s filling. Put the cherries, peaches, sugar and cornstarch in a pot, stir and boil for 5 to 10 minutes, stirring carefully so as not to mash the fruit and to prevent it from burning. Remove from the heat and allow to cool.
To assemble the galette, roll out the dough on a floured countertop using a rolling pin in every direction. Put the dough over a Silpat or baking sheet. On the base, in the middle, put the ground cookies and scatter the fruit mixture on top, then close the edges, leaving the center of the filling visible.
Mix the egg with granulated sugar, then brush the edges of the galette.
Heat in the oven, preheated to 360°F, for 20 minutes or until the dough looks brown. Take out and allow to cool.
Finally, melt the white chocolate in a bain-marie and make stripes over the galette to finish.
