Cherry-Blueberry Rustic Rye Galette

• 1/2 cup rye flour
• 1/2 cup all-purpose flour
• 1/4 teaspoon sea salt
• 1 1/2 teaspoons sugar
• 6 tablespoons good butter (preferably Irish or European)
• 1/2 teaspoon apple cider vinegar
• 4 tablespoons ice water
• 2 teaspoons cornstarch
• 2 teaspoons lemon juice
• 1/2 teaspoon lemon zest
• 1/4 cup sugar, scant
• 1/4 teaspoon vanilla extract
• 2 cups mixed fresh blueberries and fresh, pitted cherries
• 1 egg, well beaten for egg wash
• Few pinches turbinado sugar for sprinkling

1. Make the pastry: Sift together the dry ingredients into a bowl. Cube butter. (I recommend setting the dry ingredients and the cubed butter into the freezer while you prep everything else.)
2. Next, add butter on top of dry mixture and work the butter into the flour by using your fingers or a pastry blender, so the dough forms pea-sized crumbs. Add the cider vinegar and the ice water to the center of your mixture. Working from the sides, gather the dough to center so it forms a ball. Transfer the dough to a piece of plastic wrap, shape and flatten it slightly into a disc, wrap tightly, and refrigerate for at least an hour.
3. Get out a rolling pin and lay out a piece of parchment paper or plastic wrap. Sprinkle it with flour, lay the dough disc on top, and sprinkle it with flour very lightly. Place plastic or parchment on top of the dough, if desired, and roll it into a rectangle.rnNow, fold the dough like a letter, putting the left side in and then the right on top of it. Wrap again and chill for 15 minutes.
4. Roll the dough out again into a rectangle, rotate clockwise, and fold like a letter again. (You are creating layers.) Do this whole process twice more (it will be four times total), then roll into a rectangle again.rnWrap in plastic and refrigerate again for at least an hour and up to three days, or freeze the dough for a few weeks and thaw in fridge for a day.
5. When you're ready to bake, remove the dough and roll it out between parchment, flouring if needed, making a rustic rectangular circle (I don't obsess!). Roll gently, with strokes from the center, so that your rectangle is about 12 inches long or 1/8-inch thick. Carefully transfer the rolled pastry to a baking sheet and place it in the fridge to chill.
6. Make the filling: In a bowl, mix the cornstarch, lemon juice, zest, sugar, and vanilla, then toss the fruit in, mixing gently to coat. Let it sit for a few minutes. Take the sheet pan from the fridge and using a slotted spoon, mound the berries into the center of the dough, leaving a 2-inch border. Leave the juices in the bowl. Fold up the edges of the pastry and place the pie pan in the freezer. rnPour the juices into a saucepan and heat for a few minutes, just so that they reduce and are slightly thick.
7. Bake the galette: Heat the oven to 400u0b0 F. Remove the pastry from the freezer, and spoon the thickened juice over the top of the berries, then paint an egg wash over the sides of it and sprinkle the sugar on top. Bake, rotating the sheet pan halfway through, for 45 to 60 minutes, until the pastry is golden and the fruit juices are bubbling. Allow to cool on a wire rack for at least 20 minutes before slicing.
8. **Note: You can also divide the rectangle of dough in half before rolling it out, and split the filling in half, to create two smaller tarts. In that case, bake them 30 to 40 minutes, rotating the trays halfway.

rye flour, allpurpose, salt, sugar, butter, apple cider vinegar, water, cornstarch, lemon juice, lemon zest, sugar, vanilla, blueberries, egg, turbinado sugar

Taken from food52.com/recipes/29923-cherry-blueberry-rustic-rye-galette (may not work)