| Pâte Brisée |

1. Combine flours, sugar and salt in a bowl.  Whisk until uniform.
2. Add the lard pieces and Nutiva buttery coconut oil.  Using a fork or, ideally, pastry blender, cut in the fats until chickpea sized (at most!) and uniformly distributed/coated in flours.  DON’T OVER CUT the fats.  This causes the dough to get tough.
3. Slowly, add ~1/4 cup of the ice cold water and, fold into the dry ingredients with a spatula.  Continue to add water slowly slowly and fold with the spatula until a semi-dough-like ball forms in the bowl.  Quickly finish combining the dough with your hands (the less the heat of your hands touches the dough, the better).
4. Divide the dough into 4 equal pieces.  Place each dough ball on a piece of saran wrap.  Quickly flatten the dough balls into 1/4″ thick rounds (I used my finger tips dipped in flour and move quickly).
5. Finish wrapping the dough flats in saran wrap.  Place on a flat surface in your fridge for ~20 mins.  You don’t want the dough to get too hard or it will crumble when you roll it out.  It should have the texture of a well done steak when you press your finger into it; a bit squishy, but not too much give.

| Galette |

1. While the dough is chilling, combine your strawberries, rhubarb, sugars, arrowroot starch, vanilla, thyme, and lemon zest in a bowl, and stir until sugar and arrowroot starch are evenly distributed amongst the fruit.
2. Set fruity mix aside to macerate while you roll out the pie dough.
3. Preheat oven to 350° F.
4. On a lightly floured surface, roll individual galette dough pieces out until ~ 1/8″ thick.  If you flour your rolling pin as well as the top of the dough piece, your life will be MILES easier.  Also, if you have a marble rolling pin, use it.  You can even put it in the fridge when you chill your dough pieces to avoid melting the fat in the dough as you roll it out.
5. Using a long cake spatula, bench scraper, or any long flat implement, scrape dough piece onto a baking sheet.  Each baking sheet will hold 2 galettes.  Set aside while you repeat Steps 3 and 4 with the other pieces of dough.
6. Spoon the fruit filling into the middle of each of the galette dough pieces, leaving about an inch (or a bit more) around the edges.  Be careful to leave most of the fruity liquid in the bowl (for now).
7. Using a butter knife or your fingers, start folding the dough edges up and over the fruit filling.  Gently press overlapping pieces of dough together to form a bit of a seal.
8. Mix the agave syrup/honey and water in a bowl or ramekin, and brush on the dough.
9. Once all galettes have been folded and brushed, you can spoon a couple of tablespoons of the fruity liquid in the centre of the galettes.  You don’t have to use it all.
10. Place baking sheets in the oven and bake for 30-45 mins, or until the tops of the galettes are a nice golden brown.  It usually takes 45 mins in my oven, but I start checking them at the 30 minute mark.