Strawberry Rhubarb Galette

Strawberry and rhubarb are a match made in heaven! This classic sweet and tart galette is the essence of the of summer!

This recipe contains , flour (pastry), butter (unsalted), milk, salt, sugar, , strawberries, rhubarb, sugar, flour (all-purpose), vanilla extract, eggs, water

6 - 8 Servings

Prep time: 1 hr

Cook time: 30 min

Ingredients:

• Crust
• 10 oz. pastry flour or all-purpose flour
• 7 oz. unsalted butter, cold and cubed
• 3 fl.oz. cold milk
• 1 tsp. salt
• 1/2 oz. sugar
• For the Filling
• 2 1/2 cup(s) strawberries, halved or quartered
• 2 1/2 cup(s) rhubarb, 1/4in slices
• 1 1/2 cup(s) sugar plus extra for dusting
• 1/2 cup(s) all-purpose flour
• 2 tsp. vanilla extract
• 1 egg
• 1/4 cup(s) water

Instructions:

• 1. For the Crust:
• 2. In a food processor, combine flour, butter, salt and sugar. Pulse until cornmeal like consistency.
• 3. Add milk while processing until dough comes together, don't over process.
• 4. Divide in half, form into round, flat discs and wrap in plastic wrap. Place in the refrigerator and allow to rest and chill for at least 30 minutes.
• 5. For the Filling:
• 6. In a bowl, combine sliced strawberries, rhubarb, sugar, flour and vanilla extract (and any other flavoring of your choice) and mix till thoroughly.
• 7. Cover with plastic wrap and let stand in the refrigerator for 15-30 minutes. Preheat oven to 425 degrees while filling sits.
• 8. Roll the discs out to 12-inch rounds (it can be ragged). Place on a parchment or silicone mat lined baking sheet.
• 9. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine).
• 10. Whisk egg and water together and brush over crust. Sprinkle extra sugar on crust.
• 11. Bake for 25 to 35 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes. Serve warm or at room temperature.