Galette Of Strawberries and Rhubarb

• 1 1/4 cups flour
• Pinch of salt
• 6 tablespoons cold unsalted butter in small pieces
• 3 tablespoons ice water (approximately)
• 1 cup finely chopped pecans
• 1 cup light brown sugar
• 2 cups rhubarb, in 1-inch pieces
• 2 cups fresh strawberries, hulled and halved
• 2 tablespoons melted unsalted butter
• Whipped cream or vanilla ice cream

1. Preheat oven to 425 degrees.
2. Mix the flour and salt.
3. Work in the butter by hand, in a mixer or in a food processor until the mixture is crumbly.
4. Add just enough water so the dough can be gathered in a ball.
5. Roll dough in a circle 10 inches in diameter.
6. Set it on a baking sheet.
7. Mix the pecans and brown sugar together.
8. Sprinkle one-third of this mixture over the pastry, to within an inch of the edge.
9. Toss the rhubarb with one-third of the pecan mixture and spread them over the pecan mixture already on the pastry.
10. Arrange the strawberry halves on top, sprinkle with the remaining third of the pecan mixture and drizzle with melted butter.
11. Fold in the one-inch border of the pastry, partially covering the edge of the filling.
12. Bake 40 minutes, until the pastry is golden brown and the filling is bubbling.
13. Serve warm or cooled, with whipped cream or ice cream if desired.

flour, salt, cold unsalted butter, water, pecans, light brown sugar, rhubarb, fresh strawberries, butter, cream

Taken from cooking.nytimes.com/recipes/7219 (may not work)