1-Getting started with Strawberry Rhubarb Galettes: begins with simple preparation steps that lead to a tasty result. First, prepare your ingredients by washing and slicing the strawberries and chopping the rhubarb, then preheat your oven to 375ºF as per the detailed recipe directions. This sets the stage for smooth baking ahead.

2-Next, dive into the dough preparation by combining 2 cups all-purpose flour (9 oz, 255 grams), 2 teaspoons granulated sugar, and 1 teaspoon fine sea salt in a large bowl. Incorporate 8 tablespoons unsalted butter (4 oz, 113 grams) and 1/4 cup vegetable shortening (1.76 oz, 50 grams) until the mixture forms a coarse meal with no large lumps. Slowly add 6-7 tablespoons ice cold water, mixing gently until the dough holds together, then form it into a ball, wrap, and chill for 2-4 hours.

3-Move on to the filling by mixing 3 cups rhubarb sliced into 1/2 inch pieces, 3 cups strawberries quartered, 1/2 cup brown sugar (3.5 oz, 100 grams), 1/3 cup granulated sugar (2.33 oz, 66 grams), 2 tablespoons lemon juice, and 1/4 cup cornstarch in a bowl. For assembly, cut the chilled dough into 4 pieces and roll each to about 1/4 inch thick, then cut 8-inch circles. Place the filling in the center, fold and crimp the edges, brush with a mixture of 1 egg yolk and 1 teaspoon water, and bake for 25-30 minutes until golden and bubbly.

4-Check on your galettes at the 15-minute mark to rotate the pans if needed, ensuring even cooking. Once baked, let them cool for at least 15 minutes before serving warm, perhaps alongside a simple no-churn ice cream recipe for added creaminess. This step-by-step approach, including the exact measurements and times, makes the process straightforward and enjoyable.