Strawb Rhubarb Galette

Directions

1. Crust: In a large mixing bowl, whisk together the dry ingredients. Combine the water, vinegar and ice in a measuring cup or other bowl. Cut the cold butter into the flour mixture using a pastry cutter or your hands until it resembles pea sized lumps. Drizzle over the wet mixture by the tablespoon, and use a spatula to stir together until a dough forms. Try not to add too much liquid (it really shouldn't need more than 1/4 cup or 4 tablespoons to come together). Use your hands to squeeze it all together and incorporate the liquid if needed. Wrap in plastic and chill for at least an hour or overnight.
2. Filling, assembly & bake: Preheat the oven to 400 degrees. Line a baking sheet with parchment. Combine the strawbs and rhubarb in a bowl. Add the sugar, cornstarch, lemon juice & vanilla bean paste. Toss to combine. Roll out the crust on a well floured surface into a circle or a rectangle about 1/16 inch thick. Transfer to your baking sheet and pour the filling on leaving a two inch border on all sides. Fold the sides over the filling, sort of crimping them over each other as you go. Keep it rustic! Brush the crust with egg wash and sprinkle with the turbinado sugar. Bake for 40-50 minutes, rotating halfway through, until the crust is a golden brown and the filling is bubbling. Allow to cool a bit before slicing and serving.