Strawberry Rhubarb Galette

If your pie making skills leave something to be desired, then try your hand at this galette. This free-form French pastry is perfect for the baker who is learning how to manipulate dough or for someone who is short on time. Plus, isn't the rustic look very in right now?

We used seasonal strawberries and local rhubarb for this creation, but you can use whatever fruit you have laying around. This is also delicious with tomatoes and goat cheese, later in the season when tomatoes are at their peak- just omit the sugar on the crust and opt for a little fleur de sel, oui?!

To make this the dough you will need:
2 1/2 cups flour
1 teaspoon salt
1 teaspoon sugar
1 cup cold butter, cut into 1-inch chunks
1/3 cup ice water

In a food processor, pulse the flour, salt and sugar 4-5 times until combined. Add the cold butter and pulse until pea-sized chunks form, being careful not to over mix. Add in ice water 1 tablespoon at a time until the dough just comes together. You may not need the entire 1/3 cup (and you may need a tablespoon or 2 extra). Flour a countertop and turn dough out. Form into a disk and cover in plastic wrap. Refrigerate for at least an hour or up to 2 days.

While the dough's a-chillin', make the fillin':
2 cups rhubarb, chopped
2 cups strawberries, sliced
1 tablespoon fresh ginger, chopped
1/2 cup sugar
1 tablespoon cornstarch

Toss all ingredients together in a medium bowl to macerate (get juicy) and refrigerate if making in several days.

Preheat oven to 400 degrees. On a floured countertop, roll crust into a 12-15 circle (or something resembling a circle). Carefully slide the dough onto a baking sheet covered in parchment paper. Pile filling in the center of the dough, leaving 3-4 inches around the edge. Fold the edges in around the filling, overlapping with each fold. Whisk together one egg yolk and 1 tablespoon of water and brush it along the edge of the crust. Sprinkle 2 tablespoons of sugar on top. Bake for 20 minutes, until the crust is golden and the juices are bubbly. Let cool and slice.