Strawberry Rhubarb Galette for 6 Servings

Instructions:

1. Whisk flour, sugar, and salt in a bowl.
2. Add cold butter cubes. Use a pastry cutter or forks to mash the butter into the flour until it looks like coarse crumbs with some pea-sized lumps remaining.
3. Drizzle in ice water one tablespoon at a time, stirring with a fork until the dough just begins to clump together.
4. Form the dough into a disc, wrap in plastic, and refrigerate for at least 1 hour.
5. In a medium bowl, toss the sliced strawberries and rhubarb with sugar, cornstarch, lemon juice, vanilla, and cinnamon.
6. Let the fruit mixture sit for 10-15 minutes to macerate.
7. Place the chilled dough on a piece of parchment paper and roll into a rough 12-inch circle.
8. Pile the fruit mixture into the center of the dough, leaving a border around the edges.
9. Fold the edges of the dough over the fruit to create a rustic crust.
10. Brush the crust edges with beaten egg and sprinkle with coarse turbinado sugar.
11. Bake on a flat sheet for 35 minutes until the crust is golden brown.