Raspberry Strawberry Oat Galettes with Honey

Steps

1. Make the crust first: whisk the whole wheat flour, 120 g of the all-purpose flour, the ground oats, the salt and 20 g of the sugar in a large bowl.
2. Rub the cold butter into the whole wheat flour mixture with your fingertips until some pieces are pea-sized and some are flattened 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 into two equal halves, press each into a 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, heat the oven to 400°F (200°C).
6. Make the filling just before rolling: in a bowl, gently toss the raspberries, strawberries, honey, cornstarch, lemon juice, lemon zest and 55 g of the sugar.
7. Dust the work surface with the remaining 10 g of all-purpose flour, roll each dough disk into a round about 12 inches across and move each to a lined baking sheet.
8. Spoon half the berry filling into the center of each round, leaving a 2-inch border, then fold the border up over the fruit in loose pleats.
9. Brush the folded crust edges with the beaten egg and sprinkle the remaining 20 g of sugar over the crusts.
10. Bake for 40 to 45 minutes, until the crust is deep golden and the filling bubbles thickly in the center.
11. Cool the galettes on the sheets for at least 1 hour so the filling sets, then cut each into 6 slices.