Rustic 4th of July Galettes

Whole Wheat Flaky Pie Crust with Candied Ginger (makes about 8-10 mini galettes)

2 sticks cold butter, cut into small cubes
2cups all purpose flour
2/3cup whole wheat pastry flour
1tbl sugar
1tbl brown sugar
3tbl candied ginger bits, or small pieces of crystallized ginger
8tablespoon chilled water

Filling
1cup fat free ricotta cheese
1egg yolk
1tbl sugar
1/4tsp vanilla
2cups blueberries, washed
2cups strawberries, washed and cut into small pieces
3tbl brown sugar

Glaze/Topping
1egg white
raw sugar

• To make the pastry you can use either food processor or you can make it by hand
• I’ll be making it by hand
• In a bowl combine flours, sugars, stir together well
• To the flour mixture add butter bits, using a fork or pastry  blender work the butter into the flour until pieces of butter are evenly distributed in the flour and are about the size of small peas
• To the flour butter mixture add candied or crystallized ginger and stir gently
• Gradually start drizzling ice water onto the flour butter mixture, tossing the mixture with the fork, add more water until dough is evenly moist and begins to come together in a mass
• At this point you can shape the dough into a disk and cover it with plastic wrap and refrigerate for at least an hour
• In the meantime prepare your filling 
• In a small dish combine together ricotta cheese, sugar, vanilla and egg yolk, set aside
• Wash and cut the fruit, in a medium size dish combine fruit with brown sugar and set aside
• Prepare egg wash
• Whisk egg white until foamy, set aside
• Make the Mini Galettes
• Preheat oven to 400F
• Line the baking sheets with parchment paper
• Cut the chilled pie dough in half and roll it out between 2 pieces of wax paper. Dusting the wax paper with some flour will prevent sticking
• Roll it out fairly thin but not paper thin, into about 1/8 inch 
• Cut out 10 small stars from the dough, set them into the fridge to chill
• Using a large round cutter or you can use a small plate and cut it out that way if you wish, cut out as many rounds as you can. Re-roll the dough, but don’t knead it, just press the scraps together and roll it out again.
• Place the cut outs onto the baking sheets lined with parchment paper
• Spread about 1tbl of ricotta cheese filling in the center
• Mount blueberries and strawberries on top of the cheese, continue with remaining pie rounds
• Fold the pie dough inwards and press the dough slightly
• Now it is time to take out the star pieces and place them directly on top of the fruit
• Brush the galettes with egg white and sprinkle with raw sugar
• Bake in the preheated oven at 400F, for 15 -20 minutes, or until crust get golden brown
• Let cool on the baking sheet
• Enjoy the same day or these can also be refrigerated, bring to room temperature before serving

Rustic 4th of July Galettes

1. Strawberry
   Shortcake on a Stick, The Decorated Cookie
2. Patriotic
   Lace Cookies , My Little Bakery
3. Independence
   Day Parade Cookies, Jill FCS
4. Old
   Fashioned 4th of July, Vicki’s Sweet Treats
5. Light up
   the Fourth Cookies, The Partiologist
6. Declaration
   of Independence Cookie, Vanilla Bean Baker
7. Badge of Liberty
   Cookies, Lila Loa
8. Red, White
   & Blue Star Cookie Towers, Bake at 350
9. 4th of July
   Firecracker Cookies, Klickitat Street
10. Star Cut-out Cookies, Glorious Treats
11. Cookie
    “Pledge”, Lizy B Bakes
12. Star-Shaped
    Krispie Treats, Cookies and Cups
13. Easy
    Star Cupcake Toppers, Confessions of a Cookbook Queen
14. Rustic 4th of
    July Galettes, Haniela’s
15. Patriotic Cookie
    Wreath, Sweetopia
16. Patriotic
    River Rafter, Ali-Bee’s Bake Shop
17. Funny Fox
    Cookies, The Bearfoot Baker
18. Quilted Cookie
    Stars, Cookie Crazie
19. Gimme Your John Hancock
    Stars, Life’s a Batch
20. Patriotic
    Cookie Stir Sticks, The Cookie Artisan
21. Patriotic
    Floral Stars, SweetSugarBelle