No Birthday Expectations Strawberry-Rhubarb Galette

Adapted from Food and Wine, April 2004
Galette Dough (see below) or store-bought refrigerated pie crust
1 pint strawberries, thickly sliced
1 pound very red fresh rhubarb stalks, cut crosswise 1/2 inch thick (Discard leaves-they are poisonous)
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

Preheat the oven to 400°. Line a large rimmed baking sheet with parchment paper. (This is important--the galette leaks and you
need the rimmed pan to catch juices or your oven will be a mess.) 

On a lightly floured surface, roll the dough 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.

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.

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.

1 1/4 cups all-purpose flour
3/4 teaspoon kosher salt
1 teaspoon sugar
10 Tablespoons (1 1/4 sticks) cold unsalted butter, cut into 1-inch pieces
5 tablespoons ice water

Place a large piece of plastic wrap on the kitchen counter.

In a bowl, using a fork, blend the flour, salt and sugar; scatter the butter on top. Using a pastry blender, cut the butter into the flour until it is the size of small peas. Sprinkle on the water and toss with the fork.  Dump contents onto plastic wrap.

OR in bowl of food processor, buzz flour, salt and sugar briefly just to mix.  Scatter butter on top and pulse a few times quickly until butter becomes the size of small peas.  Sprinkle the water, one Tablespoon at a time, pulsing briefly (like 2 seconds) after each Tablespoon.  You want the water to be incorporated but you don't want the dough to come together in a giant ball.  It should look like small clumps and you want to see the butter.  Dump contents onto plastic wrap.

Using your hands, press the flour mixture together to form a dough. Pat into a 6-inch disk, wrap it in the plastic and refrigerate for at least 30 minutes or overnight.