For the dough
1 cup all-purpose flour
6 Tbsp (3/4 stick, or 3 oz) unsalted butter, cubed
1/2 tsp sugar
a pinch of salt
1/4 cup ice water
For the filling
3 Tbsp all-purpose flour
4 Tbsp sugar, separated
1 pint strawberries, washed and sliced
1 pint raspberries, washed
1 beaten egg, optional
1 Tbsp sanding sugar, optional
Combine flour, butter, sugar, and salt in a large bowl. Work the dough until it’s crumbly and coarse; the butter should be about the size of peas. Pour in your 1/4 cup of very cold water and mix until the dough starts to come together. Do not mix past this point.
Take your dough out of the bowl and pat it down into a round disc. Wrap it up and pop it into the fridge for an hour.
Once it’s chilled, roll it out on a light floured surface. You want it to be about 1/8th of an inch thick. As you roll, keep flour handy and apply it as needed. Cut your dough into circles, trimming the outsides to form even, round edges. Cover your dough with parchment paper and pop it into the fridge until you’re ready to make the filling.
Preheat your oven to 400 degrees Fahrenheit.
Remove your dough from the fridge. Combine your flour with 2 tablespoons of sugar. Spread this mixture into the center of each dough circle, leaving about 1 1/2 inches around the edges empty.
Combine your sliced strawberries and raspberries in a medium sized bowl and sprinkle it with 2 Tbsp of sugar.
Spread the berries into each circle of dough.
For each mini galette, fold the edges of the dough over the center. Each fold should overlap slightly.
To give your galettes a darker, golden shine on your crust, beat an egg and brush it over the edges of the dough.
You can also sprinkle your dough with sanding sugar!
Bake for 40-45 minutes, or until your crust is golden brown. Allow it to cool completely, and enjoy!