Blueberry and Raspberry Galette – Fustini's Oils & Vinegars

Ingredients

• 2 cups flour
• pinch salt
• 2 sticks butter, cold cut into pieces
• 1 teaspoon Fustini's Meyer Lemon olive oil
• 3-5 tablespoons cold Brandy
• 2 cups rhubarb, cut into bite-size pieces
• juice of 1/2 lemon
• 1 teaspoon Fustini's Sicilian Lemon Balsamic Vinegar
• 1/2 cup sugar (optional, depends on tartness taste)
• 1 tablespoon cornstarch
• 2 cups blueberries
• 1 tablespoon Fustini's West Michigan Blueberry Balsamic Vinegar
• 1/4 cup sugar
• 1 teaspoon cornstarch