Seasonal Fruit Galette

Instructions

For the Pastry

• Sift together the flour, sugar, and salt in a medium bowl.
• Using your hands, massage the butter and flour mixture together until it resembles fine-ground crumbs.
• Add ice water, one tablespoon at a time, kneading until the dough just comes together.
• Shape the dough into a ball and flatten it into a thick, round circle.
• Wrap it in plastic wrap and refrigerate for 30 minutes to an hour to allow the dough to set.

For the Filling

• Mix mango and strawberries together in a large bowl.
• Add the sugar and coconut (or vanilla) extract, tossing well to completely coat fruit.
• Set aside to soak

Form the Gallete

• Preheat oven to 425°F.
• Line a large baking sheet with parchment paper and set aside.
• On a lightly floured surface, roll the dough into a rough 12-inch circle.
• Transfer dough circle to the prepared baking sheet.
• Using a fork or a slotted spoon, place the fruit into the center of the dough, leaving the residual juices in the bowl. Keep a 2 to 3 inch border of pastry around the fruit filling.
• Fold the edges of the dough over the fruit, overlapping the excess dough, and pressing gently but firmly to seal the edges.
• Pour 2 to 3 tablespoons of the residual juices left in the bowl over the fruit. (Careful not to over-hydrate the fruit, which will cause a soggy crust.)
• Brush the crust with the beaten egg and sprinkle with sugar, if desired.
• Bake for 25-35 minutes or until the crust is golden.
• Allow to cool before serving.