Rhubarb Galette

Homemade pie dough filled with rhubarb and sugar. This rhubarb galette is the perfect summer treat.

Mix the flour, sugar and salt together. Add cold butter in little pieces to the dough and mix it in your kitchen machine using the k-beater (Kenwood) or flat beater (Kitchen Aid) until resembles coarse crumbs.
Add the apple vinegar and water and mix until you have a smooth dough. Form into a disc, wrap in plastic foil and refrigerate for one hour in your fridge.
Preheat your oven to 200°C/400°F.
On a floured working surface, roll out your dough to 30cm/12inch.
Transfer on a with baking paper lined baking tray. Aline's Kitchen Hack: Roll your dough on to your rolling pin to transfer it.

Trim the ends, peel, and wash the rhubarb - You will end up with about 400g rhubarb. Cut into ~15cm/6inch sticks and then cut them lengthwise. Mix with the sugar and flour.

Place the rhubarb filling in the middle of the rolled out pie dough. Fold the remaining dough over the rhubarb and press slightly to seel it. Brush the dough with the beaten egg and sprinkle with one tablespoon of sugar.
Bake your rhubarb galette for 40 minutes at 200°C/400°F in your oven. In the last 5 minutes, bake it with the oven door ajar (stick a wooden spoon between the door and oven), this will make the dough super crispy.
Let it cool down on a cooling rack for 15 minutes before serving. Sprinkle with sugar if you have a very sweet tooth and it's too sour for your taste.