Rhubarb Strawberry Crostata

In a food processor fitted with a steel blade, add flour, sugar, and salt into the bowl and mix. Add the cubed butter and pulse until the butter has broken down and is the size of peas.

With the motor running, add ice water through the feed tube. Pulse until the dough comes together and wraps itself around the blade.

Remove from the bowl and shape into a disk. Wrap in plastic wrap and refrigerate for about half an hour.

Chop the rhubarb into 1 inch pieces. Slice the strawberries into halves or quarters, depending on their size. Combine the rhubarb and strawberries in a bowl and add sugar, cornstarch and toss until well coated. Set aside.

Preheat oven to 400°F and cover a baking sheet with parchment paper. Remove the dough from the refrigerator and roll out on a floured surface into a 14 inch circle. Roll the dough around the rolling pin and unroll onto the prepared baking sheet.

Pour the rhubarb strawberry mixture in the centre of the dough, leaving a 1 1/2 inch border. Fold the border over the fruit, gently pleating it into a circular shape. Brush the dough with the beaten egg.

Bake for 30-35 minutes until the crust is golden and the fruit is bubbling. Transfer to a wire rack to cool completely before serving.