Blue And Red Berry Ricotta Galette

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1 1/4 cups (160 grams) all-purpose flour

1/2 teaspoon table salt

1 1/2 teaspoons granulated sugar

Zest of half a lemon

8 tablespoons (4 ounces or 113 grams) cold unsalted butter, cut into pieces

1/4 cup ricotta, yogurt or sour cream

3 to 4 tablespoons cold water

2 cups berries or chopped fruit (I used raspberries and cherries on the red one, blueberries for on the blue)

3 to 4 tablespoons granulated sugar (use the lower amount if your fruit is especially sweet)

2 tablespoons cornstarch

Juice of half a lemon

Pinch of salt

1 egg yolk beaten with 1 teaspoon water

1 heaped teaspoon turbinado or coarse sugar for sprinkling

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