Blueberry Cherry Rye Galettes with Almond Crunch

Steps

1. Make the crust: in a large bowl whisk the rye flour, all-purpose flour, salt and 20 g of the sugar (one sixth of it).
2. Add the cold butter and rub or cut it in until most pieces are pea-sized with some flatter flakes.
3. Drizzle in the ice-cold water a little at a time, tossing with a fork, until the dough holds together when squeezed.
4. Divide the dough in half, press each into a flat disk, wrap and chill for at least 1 hour.
5. While the dough chills, line two baking sheets with parchment. About 20 minutes before rolling, preheat the oven to 400°F (200°C).
6. Make the filling: in a bowl toss the blueberries and cherries with 80 g of the sugar (four sixths of it), the cornstarch, lemon juice, lemon zest and cardamom; let stand 10 minutes.
7. Roll each dough disk on a floured surface into a 12-inch round and move one to each lined baking sheet.
8. Spoon half the filling into the center of each round, leaving a 2-inch border, and fold the border up over the fruit in pleats, leaving the center open.
9. Brush the folded crusts with the beaten egg, scatter half the sliced almonds over each galette's crust and fruit, and sprinkle the remaining 20 g of sugar (the last sixth) over both crusts.
10. Bake 40 to 45 minutes, until the crust is deep golden and the filling bubbles thickly in the center.
11. Cool the galettes on their sheets for at least 1 hour so the filling sets, then cut each into 6 slices.