Rhubarb and Strawberry Galette

I was looking into a hoax email about acid rain in the San Francisco Chronicle when I found this beautiful recipe for a strawberry and rhubarb galette. I think it will be delicious but I need to go find some parchment paper:

"San Francisco's Destination Baking Co. makes a strawberry galette for Mission Pie but declined to share the recipe. This rhubarb and strawberry galette is a variation on the theme, inspired by the Rhubarb and Strawberry Pie in "Chez Panisse Desserts,'' by Lindsey Remolif Shere (Random House, 1985). Note that you need parchment paper for rolling out the dough."


Ingredients:
* The Dough:
* 2 cups all-purpose flour 3/4 teaspoons kosher salt
* 15 tablespoons chilled unsalted butter, in small pieces
* 1/4 cup ice water
* The Filling:
* Approximately 1 1/4 pounds rhubarb
* 1 pint strawberries
* 1 cup sugar
* 2 1/2 tablespoons all-purpose flour
* 1 egg yolk whisked with 1 teaspoon water
* Coarse decorating sugar


Instructions:


1. To make the dough: Put the flour and salt in a food processor and pulse to blend. Add the butter and pulse just until all the butter pieces are coated with flour and are about the size of large peas. Do not overblend.
2. Transfer to a bowl and stir in the water with a fork, mixing until the dough just begins to come together. With one hand, knead it briefly, just until you can collect the dough in a single shaggy mass. Resist the temptation to add more water. Wrap the dough in plastic wrap and press it into the shape of a large round hamburger patty. Refrigerate at least 2 hours.
3. Preheat the oven to 425 degrees. If you have a baking stone, put it on a rack in the lower third of the oven and preheat for 30 minutes.
4. Remove the galette dough from the refrigerator and let it soften for about 15 minutes so it will be easier to roll.
5. To make the filling: While the galette dough softens, trim the ends of the rhubarb stalks, then cut the stalks into 1/3-inch-wide slices. You should have about 3 3/4 cups. Hull the strawberries and chop medium-fine. In a large bowl, toss the rhubarb, strawberries, sugar and flour until well blended.
6. Roll the galette dough into a 15-inch circle between two large sheets of parchment paper. If the dough threatens to stick to the paper, lift off the paper and dust the dough lightly with flour. Replace the paper, flip the dough over and continue rolling.
7. Transfer the dough, still between sheets of parchment paper, to a pizza peel or rimless baking sheet. Remove the top sheet of paper. Top the dough with the filling, spreading it evenly but keeping it about 2 inches from the edge. Working quickly, slide a palette knife (the type used for frosting cakes) or a chef's knife under the edge of the dough and fold it over the filling to make a wide border all around. Be fastidious about patching any cracks in the dough or the filling will leak out.
8. Brush the rim of the dough with the egg wash (you may not need it all) and sprinkle the rim generously with coarse sugar. With scissors, trim away excess parchment paper. (It's OK if a little paper is exposed; it won't burn.)
9. If you are using a baking stone, slide the galette, still on parchment paper, directly onto the baking stone. If you are not using a baking stone, bake the galette on a rimless baking sheet.
10. Bake until the crust is well browned and the filling is bubbling, about 50 minutes. Slide the galette onto a rack to cool. Let cool for at least 30 minutes before slicing.


Nutrition Information:


* Per serving: 355 calories, 4 g protein, 45 g carbohydrate, 18 g fat (11 g saturated), 68 mg cholesterol, 166 mg sodium, 2 g fiber.