STRAWBERRY-RHUBARB GALETTE

FOR THE GALETTE DOUGH -- CHILLED:
1 3/4 cup all-purpose flour
1/4 cup corn flour (masa)
1 teaspoon granulated sugar
1/2 teaspoon sea salt
3/4 cup very cold unsalted butter -- (1 1/2 sticks) cut
--into 1/2-inch pieces
1/2 cup ice water -- divided (1/2 to 3/4)
FOR THE FILLING:
1 1/4 cups granulated sugar
1/4 cup cornstarch -- sifted
1/2 teaspoon salt
1/2 cup water
4 cups rhubarb -- cut into 1/2-inch
dice
3/4 cup dried cherries
1 tablespoon unsalted butter
4 cups sliced fresh strawberries
1 egg yolk -- beaten
1 Large crystal sugar for sprinkling

To make the dough: Position a rack in the lower third of the oven and preheat the oven to 400 degrees.

Line a baking sheet with parchment paper.

In a large mixing bowl, combine the flour, masa, sugar and salt. Add half the butter to the flour mixture and work it with your fingertips until the dough has the texture of coarse oatmeal.

Add the remaining butter, quickly working it into the flour until the largest pieces are about the size of large lima beans.

Add about 1/2 cup of the ice water in several stages, tossing and mixing between additions. Don't try to dampen all the dough evenly. Stop adding water while there are still a few bits of dry flour remaining in the bowl.

Gather dough into a ball and wrap tightly with plastic wrap, pressing down to shape the dough.

Roll the dough on a lightly floured surface into a 16-inch circle that is about 1/8 inch thick. Lift often, using enough flour to keep from sticking. Gently fold the dough in half, then in quarters. Center the folded tip on the prepared baking sheet and open.

Place in the refrigerator and keep chilled until filling is ready.

To make the filling: In a medium saucepan, combine the sugar, cornstarch and salt. Whisk in the water and continue whisking until sugar has dissolved. Add the rhubarb and dried cherries and allow to sit for 15 minutes.

Place the saucepan over medium-high heat and bring to a slow boil, stirring often. Simmer for 1 minute, stirring constantly. Remove from heat, add butter and stir until melted. Remove filling from the pan to a dish and allow to cool.

Add the strawberries to the cooled filling. Spread the filling in the center of the dough, leaving a 3-inch border. Fold the edges over toward the fruit, overlapping as you go.

Brush the top surfaces of the dough with the beaten egg yolk, being careful to avoid the filling. Generously sprinkle the large crystal sugar on the dough.

Place in oven and bake until golden brown, 30 to 40 minutes.

Transfer the baking sheet to a cooling rack and let the galette rest on the sheet for 10 minutes. Using a wide spatula, slide the galette to a cooling rack.

Serve warm or at room temperature with creme fraiche, whipped cream or vanilla ice cream.

Makes 8 servings
Source: Atlanta Journal-Constitution 5/25/00
From: Nancy,.SanFran