Pastry Dough: Take a deep breath. Yes, pie dough can be a bit scary but you can do this! Place the flour, sugar, and salt in the bowl of a food processor fitted with the dough blade. Pulse a few times to combine. Add the butter and pulse 15 times, or until the butter is the size of peas. With the motor running, add all the ice water through the feed tube.
Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Not overworking the dough is key!
Turn the dough onto a well-floured board and form into a disk. This makes rolling out easier later on. Wrap with plastic and refrigerate for at least 1 hour.
Preheat the oven to 450 degrees F.
Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. You can eyeball it or bust out the ruler (or a dildo) to measure it exactly. No judgment. Transfer it to a baking sheet lined with parchment paper.
Peach & Blueberry Filling: Cut peaches in half to remove pits, then cut each half into wedges. Cut each wedge into chunks. Cover the tart dough with the peaches and blueberries leaving about a 2-inch border.
Combine the flour, sugar, salt, ginger in the bowl of a food processor fitted with a dough blade. Add the butter and pulse until the mixture is crumbly. Press the mixture with your fingers until it starts holding together.
Sprinkle evenly over the fruit.
Gently fold the border over the fruit to enclose the dough, pleating it to make a circle. Do this carefully and thoroughly to trap in any juices that may result from baking.
Bake the galette for 20 to 25 minutes, until the crust is golden and the peaches are tender.
Allow to cool, then serve warm or at room temperature. It's best with a scoop of vanilla ice cream.