Dough

1. Preheat your oven at 400 F (200 ºC);

2. Prepare a baking pan or cookie sheet with parchment paper or a silpat;

3. Mix all dry ingredients in a bowl and add the cold butter cubes;

4. With the help of a plastic bread scraper, cut the butter into the flour until obtaining a sand-like texture. This method is called Sablage. You can also use a food processor in this step;

5. Add spoons of call water and mix a little between spoons until the dough comes together. Move the dough to your working table and knead it a bit, not too much to avoid gluten to form;

6. Form a flat disk and cover it in plastic wrap. Leave it in the fridge for 30-45 mins or 15 mins in the freezer.

Filling

1. Cut the rhubarb in small pieces of 1.5 cm and put them in a bowl;

2. Cut the raspberries and blackberries in half; and also the strawberries in slices and combine with the rhubarb;

3. Add lime juice, sugar and honey and mix well. Put it in the refrigerator until the dough is cold enough to be baked.

Assemble

1. Take the dough from the refrigerator and give some warm with the hands until is malleable but not too soft;

2. Sprinkle flour in the table and in a rolling pin and roll the dough to 5mm thick in a circular shape;

3. Move the disk to the baking pan and add the filling in the center, leaving 5cm around the dough to be able to close the Galette;

4. Fold the edges over the filling and do an egg-wash over the crust;

5. Sprinkle lots of pearl sugar so it sticks in the crust and also add 1 or 2 spoons in the center of the galette covering the filling;

6. Put the galette in the fridge for about 10 min;

7. Before baking sprinkle the hazelnuts on top of the crust;

8. Bake at 400 F (200 ºC) until the crust has a golden color, approx 45-50 min;

9. Let the galette cool before cutting and serve with some vanilla or hazelnut ice-cream!