Rustic Strawberry Galette with Seeded Rye Crust

Make the Crust:

1. Toast the rye flour in a skillet over medium-low heat, stirring until golden, about 5 minutes. Cool.
2. In a food processor, add both the flours, salt, sugar, poppy seeds and pulse to mix. Add the butter and pulse until it is granular and like coarse sand. Turn the food processor on and add the cold water a little at a time,  until the dough just comes together and forms a shaggy ball.  Do not over-mix.
3. On a piece of floured parchment, shape the dough into a log about 2 inches in diameter. Wrap the log up in the parchment or refrigerate for at least 1 hour or up to 3 days.

Preheat oven to 375 F

Make the Filling: Mix all the strawberries, flour, sugar, pinch salt, lemon juice or zest and optional rosemary in a bowl.

Assemble: Slice the log of dough into 8 equal pieces, and roll out each one in-between two sheets of parchment to 1/4 inch thick and 5 inches in diameter. You could use a bowl, or lid of a pot as a guide. Do not roll too thin or the dough will be hard to handle.

Place these rounds directly on a floured, parchment-lined baking sheet, assembling them on the baking sheet, because they are difficult to move once assembled.

Place a tablespoon or so of strawberry jam or preserves in the middle of the dough to coat the base, then a few Tablespoons of fresh strawberry filling. Gently fold up the edges, creasing in places. Do not worry about trying to make these look perfect, they are meant to look rustic.

One thing that does help though is to arrange some of the strawberries, skin side up on the top of the tart, for nice color.

You could give the crust a quick egg wash or milk wash and sprinkle with coarse sugar if you like.

Bake in a preheated 375 F oven for 30-35 mins or until crust is golden, crispy, but still tender. Let cool 20 minutes before serving. If not eating right away, store on a wire rack so the crust doesn’t get soggy.

Serve with ice cream or fresh whipped cream.