Rhubarb-raspberry Galette

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 1 recipe galette pastry dough (see galette dough)
• 1 1/2 lbs rhubarb
• 1 cup raspberries
• 3 tablespoons flour
• 1 cup sugar
• 1 pinch kosher salt
• 2 tablespoons unsalted butter, melted
• 2 tablespoons sugar

Recipe

• 1 oven to 400°f.
• 2 prepare a sheet pan lined with parchment.
• 3 roll out the galette dough to a 15 inch round.
• 4 fold in half, then in half again, transfer to the parchment, unfold, refrigerate.
• 5 trim the rhubarb.
• 6 if the stems are more than 1 inch thick, slice them in half lengthwise.
• 7 cut the stalks into 1-inch pieces.
• 8 in a large bowl, toss the rhubarb with the raspberries, sugar, flour, and salt.
• 9 let stand 10 minutes.
• 10 spread the filling over the center of the dough, leaving 2" rim all the way around.
• 11 fold the margin over the fruit, pleating as you go or just folding it in neatly- it should look rustic.
• 12 brush the edge with melted butter, then sprinkle the entire galette with sugar.
• 13 bake until the pastry is golden brown and the fruit is bubbling, about 45-55 minutes.
• 14 let cool 10 minutes, then transfer to a rack to finish cooling.
• 15 serve with unsweetened whipped cream or vanilla ice cream.