Step 1

In a food processor add flour and salt, blend until incorporated.

Step 2

Add cold butter cubes and pulse until butter resembles fine little crumbs.

Step 3

Add Crisco/shortening and pulse until mixture resembles fine little crumbs (don't overdo it).

Step 4

Slowly add your cold water and pulse until the dough forms into a ball, or gently shape into a ball by hand.

Step 5

Flatten dough into a disc, wrap in plastic and refrigerate for 15-30 minutes.

Step 6

Meanwhile prep your strawberries and rhubarb. In a large bowl add sugar, mix well to coat (note: if your fruit is really juicy add a little flour to thicken it - approx. 2 teaspoons).

Step 7

Let strawberries and rhubarb rest while the pastry is in the fridge.

Step 8

Preheat the oven to 400˚F.

Step 9

Roll out a large piece of parchment paper and tape the corners down, dust with flour. In the middle of the parchment paper roll out the dough into a circle to desired thickness.

Step 10

Pour fruit and juice into the middle of the circle leaving approx. 3-4 inches around the circle empty.

Step 11

Gently fold the edges of the pastry over the fruit, leaving the middle open.

Step 12

Brush the pastry edges with milk and sprinkle coarse sugar on top. Dollop butter over the top of the fruit.

Step 13

Slide your baking pan under the parchment paper and transfer the galette onto the baking pan.

Step 14

Bake for 30-40 minutes until edges are golden and the middle is set and bubbly (note: if the edges are browning too fast, cover with tin foil).

Step 15

Let the galette cool for approx. 10-15 minutes before serving.