Raspberry Blueberry Galettes with Ricotta Layer

Steps

1. Make the crust: whisk the flour, 20 g of the sugar and the salt in a large bowl. Add the butter and rub or cut it in until the pieces are pea-sized with some flat flakes.
2. Drizzle in the ice-cold water a little at a time, tossing with a fork, until the dough holds together when squeezed. Divide it into two equal discs, wrap, and chill for at least 1 hour.
3. While the dough chills, make the ricotta layer: stir the ricotta, 30 g of the sugar, the vanilla and half the lemon zest in a small bowl. Refrigerate until needed.
4. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment.
5. Make the berry filling just before rolling: in a large bowl gently toss the raspberries, blueberries, 70 g of the sugar, the cornstarch, the lemon juice and the remaining half of the lemon zest.
6. On a floured surface roll each disc into a 12-inch round and move each to a lined baking sheet.
7. Spread half the ricotta mixture over the center of each round, leaving a 2-inch border. Spoon half the berry filling over the ricotta on each round.
8. Fold the border up over the edge of the fruit, pleating as you go, leaving the center open. Chill the shaped galettes for 15 minutes.
9. Brush the folded crusts with the beaten egg and sprinkle them with the remaining 20 g of sugar.
10. Bake for 40 to 45 minutes, until the crust is deep golden and the berry juices bubble thickly in the center.
11. Cool the galettes on the sheets for at least 45 minutes so the filling sets, then cut each into 6 slices.