Rhubarb Galette

for the dough

• 1½ cups spelt, whole wheat, or all purpose flour
• 2 teaspoons coconut sugar
• pinch sea salt
• 3 tablespoons soft coconut oil or olive oil
• ½ cup + 2 tablespoons hot water

for the filling

• 1 cup Pecans (finely chopped)
• 1 cup Coconut Sugar
• 2 cups Rhubarb (in 1-inch pieces)
• 2 tablespoons melted coconut oil or butter

to make the dough

1. Put the flour, sugar, and salt in a large bowl, mix to combine.
2. Add the oil and start mixing it in with a fork. Slowly stream in the hot water while continuing to mix.
3. Once the dough comes together, knead it with you hands, until you have a smooth, soft dough.
4. Add more water, 1 teaspoon at a time, if the dough appears too dry. Take care not to add too much water, giving the flour a chance to absorb the initial amount of water first.
5. Divide the dough in half. Flatten each piece into a round disc, wrap them in plastic wrap or place into a floured bowl and cover with a damp kitchen towel. Let rest at room temperature for 30 minutes.

to make the filling

• Flatten out dough to 1/4 inch thick and set on a baking sheet.
• Mix the pecans and sugar together. Sprinkle one-third of this mixture over the pastry, to within an inch of the edge. Toss the rhubarb with one-third of the pecan mixture and spread them over the pecan mixture already on the pastry. Sprinkle with the remaining third of the pecan mixture and drizzle with melted coconut oil or butter.
• Fold in the one-inch border of the pastry, partially covering the edge of the filling.
• Bake 40 minutes, until the pastry is golden brown and the filling is bubbling. Serve warm or cooled, with ice cream if desired.