Sweet Fig and Blueberry Galette

For The Pastry:

• 1 cup all purpose flour
• 1/2 teaspoon kosher salt
• 2 sticks unsalted butter cut into cubes
• 2 1/2 tablespoons iced water

For The Filling:

• 1 pound ripe figs (cut in half)
• 1 pound blueberries
• 3/4 cup dark brown sugar
• 3 tablespoons cornstarch
• The zest of one large orange
• 1 egg beaten
• Cornmeal for dusting the baking sheet

1. Preheat the oven to 400 degrees F.
2. In a food processor combine the flour, salt and butter cubes until the mixture becomes like a crumble.
3. Add the iced water and pulse just until the dough comes together.
4. Dump onto a floured surface and pat into a disk shape. Wrap in plastic wrap and place into the fridge for at least 10 minutes.
5. I another bowl mix figs, blueberries, sugar and zest. Toss until well combined.
6. Once the dough has been chilled sufficiently, roll it out to about 15 x 15 square making sure to use lots of flour to prevent the dough sticking. Work fast before the butter starts to melt.
7. Once the dough is the correct size, roll it up in the rolling pin and unroll it onto a baking sheet dusted with some cornmeal. The dough will be too big for the baking sheet but remember, you'll be folding in the edges so it'll fit after that.
8. Place the fig and blueberries in the center of the dough and turn up the edges of the dough toward the center of the galette.
9. Beat the egg and using a pastry brush glaze the turned up edges of the galette.
10. Place in the oven and bake for 30 minutes and the galette is a nice golden brown color.