5extra large strawberries or about 12 regular strawberrieschopped
6ouncesraspberries
6ounceswild blueberries
½cupsugar
3stalks of rhubarbchopped
1tablespooncornstarch
1egg
2tablespoonsturbinado sugar
Instructions
Preheat the oven to 300 degrees. Line a baking sheet with parchment paper
Mix the ingredients for the granola together in a bowl, then lay the mixture in a single layer on the baking sheet. Bake for 15 minutes. Set aside to cool and harden.
In a medium to large bowl, mix the flour, salt and sugar together Use a pastry cutter or your food processor to cut in the butter. The mixture should resemble large crumbs.
Add the ice water and mix until the mixture is moist. Transfer the dough to plastic wrap and squeeze the dough until it combines to a ball. Flatten the ball to form a disc. Move to the refrigerator to chill for 30 minutes or up to 2 days. Preheat the oven to 400 degrees.
In a medium bowl, mix the berries, rhubarb, sugar, cornstarch and salt together.
Take out the dough and cut in four equal pieces. Form each into a ball and flatten them to form discs and roll out each disc until they are about 8 inches in diameter.
Divide the filling and place in the center of each disc, leaving the edges clear. Fold up the edges of the dough.
In a small bowl, beat the egg with tablespoon of water and brush the egg mixture over the dough of the galette. Sprinkle the turbinado sugar over the dough.
Bake the galette for about 20 minutes, then sprinkle the granola over the galettes. Bake for an additional 5 minutes, or until the galettes are golden brown.
Notes
Best eaten the same day. If serving the next day, skip the granola.
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