1. Make the Vodka Pie Dough:

• In a small measuring cup, combine the 4 tbsp of cold vodka and 4 tbsp of ice-cold water. Place this in the fridge or freezer to keep it very cold.
• In a large mixing bowl, whisk together the all-purpose flour, white sugar, and salt.
• Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, quickly cut the butter into the flour until the mixture is crumbly and the largest pieces of butter are about the size of peas.
• Slowly drizzle in the chilled vodka-water mixture while simultaneously tossing the flour with a fork to combine. Add the liquid gradually until a shaggy dough forms that just holds together when you pinch it. If it seems too dry, add more ice water, one teaspoon at a time. Do not overwork the dough.
• Gently press the shaggy dough together into a ball, then flatten it into a disk. Wrap the dough disk tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days) to chill thoroughly.

2. Prepare Filling & Roll Out Dough:

• Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
• Make Filling: In a medium bowl, combine all the filling ingredients: quartered strawberries, chopped rhubarb, ½ cup white sugar, elderflower liqueur, orange zest, and cornstarch. Toss well until the fruit is evenly coated.
• Roll Dough: Remove the chilled dough from the fridge. Let it sit on the counter for about 5 minutes to become slightly more pliable. Place the dough on a well-floured work surface.
• Roll the dough out into a large circle, about 13-14 inches in diameter and about ⅛ to ¼-inch thick. Don’t worry if the shape is not a perfect circle – that’s the rustic charm of a galette!
• Carefully transfer the rolled-out dough onto the parchment-lined baking sheet.

3. Assemble the Galette:

• Spoon the prepared strawberry rhubarb filling onto the center of the rolled-out pie dough.
• Spread the filling out, leaving a clean 2-inch border of dough around the edges.
• Gently fold the bare edge of the dough up and over the filling, working your way around the circle. Overlap the dough slightly as you fold to create pleated, rustic edges. Press gently to seal the folds if needed.

4. Finish and Bake:

• In a small dish, whisk together the egg and 1 teaspoon of water until frothy and combined.
• Using a pastry brush, brush this egg wash across the folded edges of the galette crust.
• Sprinkle the egg-washed crust generously with turbinado sugar.
• Place the galette into the preheated oven. Bake for 35 minutes, or until the fruit filling is bubbly and thick, and the crust is a beautiful golden brown. (Note: User recipe bake time seems short for a galette this size. A more typical time might be 40-50 mins. I will stick to the provided 35 mins but add a note about checking for doneness).

5. Cool and Serve:

• Let the Strawberry Rhubarb Galette cool on the baking sheet on a wire rack for at least 20-30 minutes before slicing. This allows the hot, bubbly filling to set up properly.
• Serve warm, perhaps with a generous scoop of vanilla ice cream. Enjoy this beautiful homemade tart!