French Fruit Galette

Cut the butter into small, thin pieces and freeze for at least 1 hour.

In a mixing bowl, combine flour, sugar, and salt.

Add the frozen butter, coating each piece with flour, and flatten it into thin pieces with your fingers.

Once the butter is evenly mixed, add ice water gradually, stirring until the dough just begins to come together.

Transfer the dough onto plastic wrap, gently press and fold it two to three times, shape it into a thick disk, and freeze for 20 minutes.

Preheat the oven to 220°C (430°F).

Wash, dry, and hull the strawberries, then slice them thickly.

In a bowl, combine strawberries, blueberries, sugar, and corn starch. Add the zest from half a lemon and a bit of lemon juice; mix well.

Dust the work surface with flour and roll the chilled dough to a 4 mm thickness.

Cut the dough into a round shape.

Pile the fruit filling in the center, leaving a 3–4 cm border, then fold the dough edges over the filling.

Brush the crust with the beaten egg and sprinkle with coarse sugar.

Bake for 25 minutes or until the crust is golden brown.

Cool completely in the pan to let the filling set, then enjoy.