Ingredients
Method
- Remove chilled puff pastry from the refrigerator and let sit at room temperature for 5–10 minutes until pliable but still cool.
- In a large bowl, toss strawberries and rhubarb with granulated sugar. Let rest 10–15 minutes to draw out juices.
- Roll pastry into a 13-inch square about 1/4-inch thick on a lightly floured surface. Cut out four 6½–7 inch circles, re-rolling scraps to create a fifth round.
- Drain fruit mixture in a strainer set over a bowl. Reserve the juice for glaze.
- In a separate bowl, combine flour, brown sugar, and lemon zest. Toss with drained fruit until evenly coated.
- Brush a 1½-inch border of each pastry round with egg wash. Spoon 3/4–1 cup filling into the center, leaving border exposed.
- Fold edges inward, overlapping slightly, and pinch corners firmly to seal. Transfer to parchment-lined baking sheet.
- Refrigerate assembled galettes for at least 30 minutes to firm pastry.
- Preheat oven to 375°F (190°C). Brush exposed pastry with egg wash and sprinkle with coarse sugar.
- Bake for 30 minutes, rotating halfway through, until crust is deep golden and fruit is bubbling.
- Meanwhile, simmer reserved fruit juice with lemon juice in a small saucepan for 5–7 minutes until thickened to a glaze consistency.
- Brush warm glaze over fruit centers immediately after baking. Serve warm or at room temperature.
Notes
Frozen fruit can be used if fully thawed and drained. Adjust sugar based on fruit sweetness. Add a pinch of cinnamon or cardamom for warmth. For extra crunch, sprinkle a teaspoon of almond flour under the filling before adding fruit. Store loosely covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in a 300°F (150°C) oven for 8–10 minutes to restore crispness.