About 2.5 cups peeled, sliced peaches and 1 cup blueberries (in this case frozen and thawing). Add a tablespoon or so of cornstarch and a pinch of nutmeg.
Make pastry for crusts. Each galette needs about half of what you'd use for a single pie shell. I used about 1/4 freshly ground spelt flour plus about half a cup of finely chopped cashews. Next time I'd add more cashews--couldn't taste them at all.
The filling made enough for six. Bake at 375-400 F until the pastry is lightly browned.