Strawberry-Rhubarb Galette

Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 teaspoon kosher salt
• 1 1/4 sticks (5 ounces) cold unsalted butter, cut into 1-inch pieces
• 5 tablespoons ice water
• 1 pint strawberries, thickly sliced
• 1 pound very red fresh rhubarb stalks, cut crosswise 1/2 inch thick (see Note), or frozen sliced rhubarb
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 2 tablespoons whole milk
• 4 tablespoons cold unsalted butter, cut into small pieces

Steps

1. Make the pastry: Combine flour and salt in a medium bowl using a fork. Scatter the butter on top. Using a pastry blender or two knives, cut the butter into the flour until it is the size of small peas. Sprinkle on the water and toss with the fork.
2. Using your hands, press the flour mixture together to form a dough. Pat into a 6-inch disk, wrap it in plastic, and refrigerate for at least 30 minutes or overnight.
3. Make the galette: Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. On a lightly floured surface, roll the pastry out to a 16-inch round 1/8-inch thick. Transfer to the baking sheet; the pastry will hang over the edges. Refrigerate the pastry for 10 minutes.
4. In a large bowl, toss the strawberries with the rhubarb, sugar, flour, lemon juice, and vanilla. Spread on the pastry to within 2 inches of the edge. Fold the edge over the filling, pleating it at 2-inch intervals. Lightly brush the dough with the milk.
5. Dot the filling with the butter. Bake the galette in the center of the oven for 1 hour, or until the fruit is bubbling and the pastry is golden brown. Let the galette cool slightly before cutting into wedges.