Blueberry Strawberry Galettes
Prepare the pie crust; on a lightly floured surface roll each portion into a circle, measuring approximately 8 inches in diameter. Don't worry about getting them perfectly round - these are supposed to be rustic. Cover the pie crust rounds with plastic wrap and refrigerate until ready to assemble.
Combine the blueberries, strawberries, sugar, cornstarch, lemon juice, cinnamon and nutmeg in a saucepan. Bring to a simmer, stirring occasionally; increase heat to medium and bring to a boil, stirring constantly, for 1-2 minutes until the filling thickens enough to coat a spoon. Set aside to cool for 30 minutes.
Preheat the oven to 350. Line a baking sheet with parchment paper. Spoon 1/4 of the filling onto the center of one of the pie crust rounds. Fold the edges up, overlapping the dough to create a rustic edge. Repeat with the remaining crust and filling. Place the galettes on the baking sheet.
In a small bowl, whisk together the egg and water. Using a pastry brush, brush the egg wash over the crust, getting it in between all the folds, so that it sticks together and has a nice golden sheet after it bakes. Sprinkle with the Turbinado sugar.
Bake for 35-40 minutes, until the crust is golden brown. Cool completely on a wire rack. Enjoy!
Yields 4 servings.
Recipe from Curly Girl Kitchen