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