Jersey Peach and Raspberry Galette

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, and salt.

Add the cold Jersey butter and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Alternatively use a food processor and pulse until the mixture resembles coarse crumbs.

Stir in the mashed Jersey Royal potato.

Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.

Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.

While the dough chills, prepare the filling. In a bowl, gently toss the sliced peaches and raspberries with the sugar and lemon juice.

On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.

Arrange the peach and raspberry mixture in the center of the dough, leaving a 2-inch border.

Fold the edges of the dough over the filling, pleating as needed. Brush the crust with Jersey milk and sprinkle with turbinado sugar.

Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

Let cool slightly before serving. Serve warm or at room temperature, optionally with a scoop of Jersey dairy vanilla ice cream.