Rhubarb-Strawberry Galette

Not only is this the season for both rhubarb and strawberry, these early summer fruits happen to make a great combo. In this recipe they are combined in a galette, which is basically a rustic pie designed for those lacking both sufficient pastry for two crusts, and a pie plate. 

Ingredients: 

• pastry for one large pie crust
• about 1 pound of rhubarb cut into 1 cm pieces
• about 10 large strawberries, sliced
• 1 tablespoon of flour
• 1/2 cup granulated sugar
• finely grated zest of one lemon 
• about a tablespoon of 35 % whipping cream

Methods: 
Preheat your oven to 350 degrees F.

Roll out the pastry dough as you would if making a pie, into a large round. Transfer to a parchment lined rimmed baking sheet. 

Combine the fruit, flour, sugar and zest in a bowl then pile the fruit mixture into the middle of the pastry leaving a 2 inch border all ‘round. Fold the dough up and over the filling. Brush the dough with the cream and place the galette in the oven for about an hour,  or until the filling is bubbling and the pastry is a golden brown.