Buttery Strawberry Rhubarb Galette with Flaky Cornmeal Crust - Recipe By Me

Ingredients

• 220 g all-purpose flour
• 67 g granulated sugar
• 35 g yellow cornmeal
• 1 g salt
• 115 g cold unsalted butter, cut into small pieces
• 80 ml buttermilk, plus up to 7 ml extra if needed
• 1 large egg, beaten (for egg wash)
• 5 ml heavy cream (for egg wash)
• 10 g turbinado sugar (for topping)
• 300 g fresh strawberries, sliced
• 170 g rhubarb, peeled and chopped
• 100 g granulated sugar
• 20 g quick-cooking tapioca
• 0.5 g ground cardamom
• Zest of 1 orange