Rhubarb Raspberry Galette
"This rustic tart is wonderful served warm with vanilla ice cream. To make individual galettes, roll the dough into four 8-inch circles and divide the filling between them...."
INGREDIENTS
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For the Dough:
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2 1/4 cups all-purpose flour
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1 teaspoon sugar
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1/4 teaspoon salt
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12 tablespoons unsalted butter, chilled and cut into small pieces
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1/2 cup ice water
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For the Filling:
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1 1/2 lb. rhubarb
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1 cup raspberries
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3 tablespoons flour
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1 to 1 1/4 cups sugar
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Melted butter for brushing
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sugar for sprinkling
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