Strawberry-Rhubarb Galette

1. 1

   Preheat the oven to 400.

2. 2

   Line a large rimmed baking sheet with parchment paper.

3. 3

   On a lightly floured surface, roll the Tender-Flaky Pastry out to a 16-inch round 1/8 inch thick.

4. 4

   Transfer to the baking sheet; the pastry will hang over the edges.

5. 5

   Refrigerate the pastry for 10 minutes.

6. 6

   In a large bowl, toss the strawberries with the rhubarb, sugar, flour, lemon juice and vanilla.

7. 7

   Spread on the pastry to within 2 inches of the edge.

8. 8

   Fold the edge over the filling, pleating it at 2 inch intervals.

9. 9

   Lightly brush the dough with the milk.

10. 10

    Dot the filling with the butter.

11. 11

    Bake the galette in the center of the oven for 1 hour, or until the fruit is bubbling and the pastry is golden brown.

12. 12

    Let the galette cool slightly before cutting into wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.