Rustic Honey Peach and Blueberry Galette is like a flat pie without the pie plate, made with a flaky crust on a cookie sheet, topped with a peach and blueberry filling, baked and then drizzled with Aunt Sue's Raw & Unfiltered Honey.
Preheat oven to 425°F. Line a half sheet pan with parchment paper. Set aside.
Place sliced peaches and blueberries in a large bowl. Stir in sugar and cornstarch until completely combined.
Unroll pie crusts onto a lightly floured surface. Use a rolling pin to flatten the pie crusts. Place one of them on the prepared pan. Pour filling into the middle, then fold the edges up over the filling (there will be exposed fruit in the middle). Cut leaves out of the remaining pie crust. Use a sharp knife to cut the dough into the shape of leaves of different sizes (small, medium and large). With a butter knife, create lines in the leaves to make them look more realistic. Place leaves around the edge of the galette.
LIghtly brush beaten egg all over the pie crust before baking. Don't brush it on too thick. You'll definitely have extra egg leftover which you can scramble and eat as a snack while your galette bakes.
Bake for 20-30 minutes or until golden brown and bubbly in the middle. Let it cool slightly, then drizzle honey on top. Serve with vanilla ice cream, if desired.