Blueberry-Peach Galette

For the pie crust:

In a food processor, combine the almond flour, coconut flour and xanthum gum. Process for a second or two until the flours are mixed Cube the butter and place in the food processor. Process until just crumbly and all the butter is no longer in large cubes

In a bowl, combine the egg, maple syrup and vinegar and then place into the food processor. Process for 3-5 seconds or until everything is just combined. You do not want the dough to form a ball. Stop the processor right before it starts to come together

Place the dough in a bowl, cover and place in the fridge for a minimum of one hour. The dough can sit in the fridge overnight with no problem

For the filling:

In a medium sized bowl, add the blueberries, sliced peaches, tapioca starch, lemon juice and maple syrup. Mix well

Preheat the oven to 350 degrees. Turn a baking tray upside down set aside

Remove the pie dough from the fridge and roll out into a circle to about 1/4 inch thick between two pieces of parchment paper. Place the parchment paper (with the dough in the middle)on the upside down baking sheet and gently roll back the top piece of parchment paper. You should end up with an upside down baking tray with parchment paper and the pie dough on top.

Gently place the blueberry mixture in the center of the dough. Working with the parchment paper, lift one side up and place over top of the blueberries. Continue all the way around until the blueberries are partially covered and there's an edge of about 1 inch

Place in the preheated oven and bake for about 45 minutes or until the edges are golden brown and the blueberry filling starts to bubble. remove from the oven and allow to cool before enjoying!