Blueberry Rhubarb Galette

1st Prize Blueberry Bake-Off
Janis Fang

Ingredients:

Pastry:

1 ½ cup flour
½ tsp salt
2 tbsp sugar
8 tspb butter
4 tbsp cold water (+ 2 tsps if needed)

Filling:
3 cups blueberries
2 cups rhubarb
1/ cup sugar
3 tbsp flour
3 tbsp freshly squeezed orange juice
1 tsp butter (cut into small pieces)

Directions:
Cut butter into flour mixture with pastry blender until it forms coarse crumbs.  Add water all at once and form dough into a ball (do not knead or work the dough).  Form the dough into a round patty between two pieces of parchment paper.  Roll dough into a 13”circle (edges can be uneven) on a parchment paper lined cookie sheet.  You fill it and bake it on the cookie sheet.

Cut rhubarb into ½’ cubes.  Combine the filling ingredients together and pour contents into the center of the pastry circle.  Fold the edges of pastry toward the center leaving the center of the filling exposed.  Brush cream or milk around the edges of the galette and sprinkle crust with coarse sugar.