Strawberry Rhubarb Galette

Make the dough: 

Lightly dampen your countertop with a wet towel or spray bottle, then lay down a sheet of Countertop Prep Paper. Whisk together flour, salt, and baking powder. Add butter and use your fingers to pinch it into the flour, working quickly so it stays cold. You’re looking for a shaggy mixture with some pea-sized pieces of butter. 

Stir in the sour cream until the dough just comes together. Lightly flour the prep paper, turn the dough out onto it, and bring it together with a few quick kneads. Pat into a rough rectangle.

Fold and fridge: 

Roll the dough into an 8x10-inch rectangle. Fold it in thirds like a letter. Rotate 90°, roll again into an 8x10-inch rectangle, and fold in thirds once more. Chill for at least 30 minutes.

Roll out the dough: 

Remove dough from the fridge and lightly flour the prep paper if needed. Roll directly on the paper into a rough 12-inch circle

Make the filling: 

In a bowl, toss strawberries and rhubarb with sugar, cornstarch, orange zest, orange juice, vanilla, and salt. Let sit 10–15 minutes, until the fruit starts to release its juices

Fill + fold: 

Transfer the dough onto a parchment paper lined baking sheet. Spoon the fruit into the center, leaving a 2-inch border and excess liquid behind to prevent sogginess. Fold the edges up and over the filling, pleating as you go. Remove and discard the Countertop Prep Paper to reveal your still-clean countertop.

Bake: 

Brush the crust with egg wash and sprinkle with coarse sugar. Bake at 400°F for 40–45 minutes, until the crust is deeply golden and the filling is bubbling.

Cool and Serve: 

Let cool for at least 15 minutes before slicing so the juices set