Strawberry Rhubarb Galette
  • 1 sheet frozen all-butter puff pastry, thawed
  • 2 cups strawberries Sliced
  • 2 cups rhubarb chopped
  • 3/4 cup sugar
  • 1 tbsp minute tapioca OR 2 tbsp cornstarch I prefer tapioca but cornstarch works in a pinch!
  • 1 Egg
  • 1 tbsp Milk
  1. Preheat the oven 375 degrees F.
  2. Mix rhubarb, strawberries, sugar and tapioca together in a large bowl then set aside.
  3. Line a baking sheet with parchment paper.
  4. Gently roll each the pastry into roughly a 10” x 10” square and set into the centre of the baking sheet.
  5. Spoon the fruit mixture into the centre of the dough, leaving a 2-inch border.
  6. Fold the edges of the pastry up and partially over the filling, leaving the centre open.
  7. Mix together the egg and milk to create an egg-wash.
  8. Brush the top of the pastry with the egg-wash.
  9. Bake the galette 30 to 35 minutes, until puffed and golden.
  10. Remove from oven and set on a baking rack to cool.