A mix of sweet and tart flavors are abundant in this rustic Strawberry Rhubarb Fruit Galette. This dessert is easier to make than pie and you’re going to love the brightness in each slice.
Mix the flour, cold butter, water, egg yolks, salt, and sugar together in a food processor or cut the butter into the dry ingredients and eggs with a pastry cutter in a bowl. When finished, the dough should be pea-sized and resemble wet sand.
Transfer the dough from the food processor or bowl to a lightly floured surface or a piece of parchment paper. Use your hands to shape the dough into a disk shape. Wrap the disk in plastic wrap and chill in the fridge for 45 minutes to 1 hour.
To make the filling, combine all ingredients in a medium bowl and toss gently. Once everything is coated well, set aside.
Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll it out with a rolling pin into a 14-inch wide circle. Place the parchment paper with the dough on a baking sheet.
Add the filling to the center of the dough, leaving a 2-inch border. Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.
Whisk one egg yolk in a bowl. Using a pastry brush, brush the crust of the galette edges with the egg yolk. Add turbinado sugar on top of the edges.
Bake for about 30-40 minutes or when the dough is golden brown and crisp.
Remove the galette from the oven and let it cool for about 10 minutes on a cooling rack before cutting. Serve with ice cream or whipped cream, optional.