Rhubarb & Strawberry Galette

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The Dough:

2 cups all-purpose flour 3/4 teaspoons kosher salt

15 tablespoons chilled unsalted butter, in small pieces

1/4 cup ice water

The Filling:

Approximately 1 1/4 pounds rhubarb

1 pint strawberries

1 cup sugar

2 1/2 tablespoons all-purpose flour

1 egg yolk whisked with 1 teaspoon water

Coarse decorating sugar

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