Recipe: Strawberry Rhubarb Galette

Ingredients:       

For the Crust:

- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
- 1/4 cup ice water

For the Filling:

- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, sliced
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- Juice of 1/2 lemon
- 1 egg, beaten (for egg wash)
- 1 tablespoon maldon salt 

Instructions:

Make the Crust:

1. Mix Dry Ingredients: In a large bowl, combine the flour, salt, and sugar.
2. Cut in Butter: Add the chilled butter pieces to the flour mixture. Use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Add Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.
4. Chill Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Make the Filling:

1. Combine Ingredients: In a large bowl, mix the strawberries, rhubarb, sugar, cornstarch, and lemon juice. Toss to coat the fruit evenly.

Assemble the Galette:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll Out Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.
3. Add Filling: Spoon the strawberry-rhubarb mixture onto the center of the dough, leaving a 2-inch border around the edges.
4. Fold Edges: Fold the edges of the dough over the filling, pleating as you go, to create a rustic edge. The center will remain exposed.
5. Brush with Egg Wash: Brush the folded edges of the dough with the beaten egg. If desired, sprinkle the edges with maldon salt. 

Bake the Galette:

1. Bake: Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
2. Cool: Allow the galette to cool for at least 15 minutes before serving.

About the Chef
Brushland Eating House, a forty-seat restaurant in the northwestern Catskills Mountains, was built on the pillarof celebrating the ordinary: every day, every plate of food, is worth throwing a party for. Situated in the rambling, bucolic hamlet of Bovina, Sara & Sohail Zandi serve thoughtful, memory-provoking food, share delicious wine & host warmly, to the tune of a good time. Their supper club format - revelrous and bountiful - harnesses the energy of sharing a meal, while menus that change weekly, honor the seasons. Monthly, during the full moon, they host Persian Feasts, replete with the colorful, unctuous dishes of Sohail’s childhood: Tahdig and kebab and Ghormeh Sabzi, seasoned with the edge of a New Jersey upbringing. On any given evening you’ll find Sohail reigning in the kitchen, Brenton Wood crooning over the speakers and glasses full to the brim, for another round of cheers-ing. Life is far too short to simply eat - indulge, instead. 

Pair this recipe with another dish from Sara & Sohail Zandi: Cast Iron Chicken with White Wine, Potatoes and Scapes.