Apple and Berry Galettes

For the crust:
In a large bowl mix together the flour, sugar, and salt. Add the cubed butter, and either with your hands or in a food processor (not with your hands in the food processor—haha), work the butter into the flour mixture until it resembles coarse crumbs.

Mix in the buttermilk 1 or 2 tablespoons at a time, adding just enough so that the dough comes together. It should be very crumbly.

Gather the dough together and cover with plastic wrap. Refrigerate for at least one hour, or overnight.

In one bowl mix together the apples and half of the flour, sugar and lemon juice amounts; then mix in all of the cinnamon. In another bowl, mix together the berries, and the other half of the flour, lemon juice and sugar.

Divide the dough into 4 equal pieces. Place one piece of the dough between two pieces of wax paper or plastic wrap. Roll the dough into about a 10-inch circle.

Take off the top piece of wax paper, and lay the circle on a greased baking sheet. Peel off the other piece of paper. Arrange about ¼ of the apple slices on top of the dough. Add about ¼ cup of berries. Fold the dough around the fruit leaving some of the fruit in the center exposed. Repeat for the other 3 pieces of dough.

Refrigerate the galettes for at least 30 minutes before baking.

Preheat the oven to 375 F.

Whisk together the egg and buttermilk in a small bowl and brush the mixture over the crust of the galettes. Sprinkle with raw sugar.

Bake at 375 F for 15 minutes, then lower the heat to 350 F and bake for another 15-20 minutes, until the crust is golden brown. Remove them from the oven. Let them cool and enjoy!

Crust adapted from The Candid Appetite.