Spelt Pear and Blueberry Galettes

Steps

1. Make the crust: whisk the whole spelt flour, about nine tenths of the all-purpose flour, the salt and one third of the sugar in a large bowl; set the remaining all-purpose flour aside for rolling.
2. Cut in the butter with a pastry cutter or your fingertips until pea-sized pieces remain.
3. Drizzle in the ice-cold water, tossing with a fork, until the dough holds together when squeezed.
4. Divide the dough in half, shape each into a flat disk, wrap and chill for 1 hour.
5. Make the filling while the dough chills: in a bowl, toss the pear, blueberries, cornstarch, lemon juice, lemon zest, ground ginger and half of the sugar.
6. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment.
7. Dust the work surface with the reserved all-purpose flour, roll each dough disk into a 12-inch round and move each to a lined baking sheet.
8. Pile half of the filling in the center of each round, leaving a 2-inch border, then fold the border up over the fruit, pleating as you go.
9. Brush the folded crust with the egg and sprinkle the remaining sugar (one sixth of the total) over the crust and fruit.
10. Bake for 40 to 45 minutes, until the crust is deep golden and the fruit juices bubble.
11. Cool the galettes on the sheets for at least 45 minutes so the juices set, then cut each into 6 slices.