Rhubarb And Strawberry Galette

1. 1

   In a salad bowl mix the flour, salt and butter to form a crumby mix.

2. 2

   Gradually add water and mix with your fingers to get a smooth ball of dough.

3. 3

   Flatten the dough with the palm of your hand.

4. 4

   Wrap with plastic wrap and store in the refrigerator for at least 2 hours.

5. 5

   Preheat oven to 220 degrees Celsius.

6. 6

   Line a baking sheet with parchment paper.

7. 7

   Remove the dough from the refrigerator and wait 6-7 minutes before using.

8. 8

   Roll out dough on a floured surface to a circle of 35/40 cm in diameter and 3 mm thickness.

9. 9

   Arrange the fruit in the center, leaving the outer 2 to 4 inches of tart dough free of any fruit filling.

10. 10

    Sprinkle fruit with half of the granulated sugar.

11. 11

    Fold the edges of the tart dough over the filling to form a thick edge.

12. 12

    Using a brush, glaze the edges of the tart with the egg yolk beaten with 1 teaspoon of water.

13. 13

    Sprinkle with remaining sugar.

14. 14

    Bake about 40 minutes until edges are golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.