Strawberry and Rhubarb Galette


2 1/4 cups all-purpose flour (+ more as needed)
1/4 cup granulated sugar
1/2 teaspoon kosher salt
8 oz cold butter, cut into 1-inch cubes
1/4 cup water

3 1/2 cups rhubarb, cut into 1-inch pieces
1 1/2 cups strawberries, quartered
1/2 cup granulated sugar
1 teaspoon orange zest
2 tablespoons cornstarch

1 large egg
1 tablespoon water


Serves 10

Preheat oven to 375˚F.

Add flour, sugar and salt to bowl of food processor and pulse until well incorporated. Add butter just until incorporated making sure not to over mix. Add water until a dough ball starts to form, turn out onto a floured surface, knead to form a ball, then wrap and refrigerate until ready to use.

Place all ingredients in a medium mixing bowl and toss until combined.

Roll out dough on a floured surface until it becomes a 14-inch round. Transfer to a parchment-lined baking sheet. Place fruit filling in the
center of dough, leaving a 2–3-inch border around the edge. Fold dough up and over the fruit, pleating as necessary to create the edge, leaving the middle exposed. Mix the egg and water to create an egg wash. Brush the edge of the dough with the egg wash and bake 30–35 minutes or until filling is bubbling and the dough is golden brown. Let galette cool before removing from the parchment paper. Cut into 10 slices and serve with vanilla ice cream.