CORNMEAL PIE DOUGH

1. Place flour, cornmeal, salt, and sugar into a large bowl. Mix to combine. Cut butter into chunks, and add to the flour. Toss lightly to coat.
2. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.
3. Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time, until you have a dough that holds together well, but is not too wet.
4. Squeeze together with your fingertips to make a homogenous dough. Shape the dough into a disc and wrap tightly in plastic wrap. Rest in the fridge for an hour. If desired, roll out and perform letter folds after an hour of resting (see notes - I do this every time now and it makes such a difference). Rest in the fridge for at least two hours, or preferably overnight.

ASSEMBLY

1. Cut the rhubarb into batons about 2.5” (6cm) long, and place into a bowl and toss with the sugar, vanilla, and salt.
2. Turn the dough out onto a lightly floured surface and roll into a circle approximately 12” or 13” in diameter, turning the dough often to keep it as circular as possible. Trim the edges if desired to make it a circular shape (this step is totally optional). Transfer to a sheet pan lined with parchment paper (it is ok if it sticks over the edge a little, remember you are going to fold the edges over
3. Arrange the rhubarb inside the crust, leaving about a 2” border around the edges which will be what you fold over. Sprinkle any excess sugar mixture over the rhubarb.
4. Fold the edges over the rhubarb to enclose it, folding the pie dough over onto itself. Secure with a little egg wash. Add pie stamps if desired.
5. Place the galette in the fridge to chill. Meanwhile, heat the oven to 400°f / 200°c.
6. Egg wash the galette crust, and sprinkle well with turbinado sugar. Bake the galette in the lower section of the oven for 35-40 minutes or until the crust is deeply golden brown.
7. Remove from the oven and allow to cool on the baking sheet before serving.

Store leftovers lightly covered with foil at room temperature.