Strawberry Blueberry Galettes with Almond Crust

Steps

1. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment.
2. Make the crust: in a bowl, whisk the flour, ground almonds, salt and half of the sugar.
3. Stir in the melted butter and 40 g of the milk (most of it) until a crumbly, moist dough forms that holds together when pinched.
4. Divide the dough in half. Press each half onto a lined sheet into a 10-inch (25 cm) round about 1/4 inch thick, then press up a raised rim about 1 inch high around the edge so the filling stays in. Chill the crusts for 15 minutes.
5. Make the filling: in a large bowl, toss the strawberries and blueberries with the cornstarch, lemon juice, lemon zest, vanilla and one-third of the remaining sugar until evenly coated.
6. Spoon half of the berry filling into each chilled crust, leaving the top open, and scrape any juices from the bowl over the fruit.
7. Brush the crust rims with the remaining milk, then sprinkle the rims and fruit with the last of the sugar.
8. Bake for 40 to 45 minutes, until the crust edges are deep golden and the filling bubbles thickly in the center.
9. Cool the galettes on the sheets for at least 45 minutes so the juices set, then cut each into 6 slices.