strawberry rhubarb ginger galette

Ingredients

• for the galette:
• cornmeal pastry dough [recipe below]
• 2 cups sliced strawberries
• 3 stalks of rhubarb, ends trimmed and cut into 1/2-inch pieces [depending on size, should yield about 1 1/2 cups]
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons minced fresh ginger root [this yields a very subtle warmth -- if you're looking for a more assertive heat, add more]
• 1/2 cup raw cane sugar
• 1/4 cup unbleached, all-purpose flour
• 1 pinch of salt
• 2 tablespoons unsalted butter, cut into small pieces
• 1 egg, beaten
• vanilla ice cream, for serving
• For the cornmeal pastry dough:
• 2 cups unbleached all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon sugar
• 1/2 teaspoon coarse salt
• 12 tablespoons cold, unsalted butter, cut into small cubes
• 1/2 cup ice water

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