1. In a medium-sized bowl, combine the flour and sugar – whisk to combine. Add the cold cubed Kerrygold Salted Butter. Using your clean fingers, or a pastry cutter, smoosh the cubes of butter into the flour, coating each cube with flour, until butter is the size of peas, and all of the butter is coated in flour.  
  2. Add the ice water, and stir gently to combine, until the dough just starts to come together, but you should still see pea-sized pieces of butter.
  3. Dump the dough out onto a large piece of plastic wrap, and use the plastic to push the dough together into a ball. Wrap tightly, and refrigerate for 30 minutes. 
  4. In a large bowl, add the sliced fruit or berries (or both), lemon zest, cornstarch, granulated sugar, vanilla extract, and kosher salt. Use a large spoon to combine. Set aside.  
  5. Preheat the oven to 425 degrees F. Lightly flour your work surface. Remove the pie crust from the fridge, place on the work surface, and lightly flour the top of the dough. Use a rolling pin to press down on the dough to begin. It’s ok if the dough initially cracks on the edges, these cracks can be patched. Rotate the dough 90 degrees to prevent it from sticking to the work surface.
  6. Roll the dough out to about 1/4 inch thickness. Lightly flour as you go, so that the dough never sticks to the rolling pin or the surface.
  7. Use a small bowl as a template to cut roughly 6-inch circles from the dough. Re roll your scraps, and you should get 6 circles. 
  8. Line a rimmed baking sheet with parchment paper. Place the circles of dough onto the parchment. Spoon the fruit filling into the center of each circle, leaving any fruit juices in the bowl.
  9. Fold the sides of the circles up to create a galette, with plenty of the fruit showing. You can also crimp the dough in a decorative way, but a rustic galette is a beautiful thing.
  10. Place the whole baking sheet into the fridge for 20 minutes while the oven finishes heating up. Chilling the crust once more helps the galettes retain their shapes in the oven. 
  11. Brust the crust of each galette with the beaten egg, and sprinkle generously with turbinado sugar.
  12. Bake for 25-30 minutes or until the crust is deeply golden brown, and the fruit is juicy. 

Recipe by Lions Bread