Raspberry Peach Whole Wheat Galettes

Steps

1. Make the crust first: in a large bowl, whisk the whole wheat flour, all-purpose flour, salt and 10 g of the sugar.
2. Cut in the cold butter with a pastry cutter or your fingertips until the largest pieces are pea-sized.
3. Stir the cider vinegar into the ice-cold water. Drizzle it over the dry mixture a little at a time, tossing with a fork until the dough holds together when squeezed.
4. Divide the dough in half, flatten each into a disk, wrap and chill for at least 1 hour.
5. While the dough chills, preheat the oven to 400°F (200°C) and line two baking sheets with parchment.
6. Make the filling: in a bowl, mix 90 g of the sugar with the cornstarch, lemon zest and cardamom. Add the peach slices, raspberries and lemon juice and toss gently.
7. Roll each dough disk between two sheets of parchment into a 12-inch (30 cm) round, peel off the top sheet and slide each round, on its bottom sheet, onto a baking sheet.
8. Spoon half the filling into the center of each round, leaving a 2-inch (5 cm) border. Fold the border up over the fruit in loose pleats, leaving the center open.
9. Brush the folded crust edges with the beaten egg, then sprinkle them with the remaining 20 g of sugar.
10. Bake 40 to 45 minutes, until the crust is deep golden and the fruit juices bubble thickly in the center.
11. Cool the galettes on the baking sheets on a rack for at least 45 minutes so the filling sets, then cut each into 6 slices.