This rustic galette has flavors that are reminiscent of an Old-Fashioned cocktail. To really amp up the connection, you can top it with a dollop of bourbon-spiked sweetened whipped cream. Note: We did try this with thawed frozen cherries but even after draining them at multiple points in the recipe, they still exuded a lot of liquid—it's best made with fresh.

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.

To prepare crust:  Whisk all-purpose flour, whole-wheat flour and 1/4 teaspoon salt in the bowl of a stand mixer. Add butter and toss to coat. Refrigerate for 30 minutes. 

Return the bowl to the mixer and, using the paddle attachment, mix until almond-size lumps form, 2 to 3 minutes. Add oil and mix for 15 seconds. Add 5 tablespoons water and mix until the dough just comes together. If it seems dry, add additional water. You want to see flecks or streaks of butter in your dough to ensure a flaky crust. (Alternatively, combine the flours and salt in a food processor; pulse several times. Add butter and refrigerate for 30 minutes. Pulse until almond-size lumps form. Add oil and pulse several times. With the motor running, gradually add just enough water until the dough comes together.) Shape the dough into a 5-inch-diameter disk. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days. 

If the dough has been refrigerated for more than 1 hour, let it stand at room temperature for 20 minutes. Roll the dough into a 12 1/2-inch round on a lightly floured surface. Carefully transfer to the prepared baking sheet.

To prepare filling: Toss cherries, blueberries, sugar, cornstarch, bourbon, lemon juice, orange zest, vanilla and salt in a large bowl. Mound the fruit mixture in the center of the crust, leaving a 2-inch border. Brush the border with 1 teaspoon milk. Fold the edges over the filling, overlapping slightly. Brush the edges with the remaining 2 teaspoons milk and sprinkle with turbinado sugar.

Bake until the crust is golden on the edges and the filling is bubbling, about 45 minutes. Let cool for 10 minutes before serving.

Prepare crust (Steps 2-3) and refrigerate for up to 2 days.