Strawberry Rhubarb Galette

A local farm stand was selling freshly picked strawberries and huge stalks of rhubarb last Friday.  I spotted the sign and knew right away what I'd be making for dessert for the weekend!  Both my son and husband love strawberry rhubarb pie, so I knew that they would also love the galette version of it as well.  Next stop was the store for some vanilla ice cream.  Oh yeah, my boys were going to love me this weekend!

This galette was the perfect way to kick off summer.  All the favors of summer in one simple dessert.  Ahhh.....happy summer everyone!

Strawberry Rhubarb Galette

2 cups strawberries, cut in half or quartered
2  cups rhubarb, chopped
1/2 cup sugar
1 tbsp minute tapioca
1 tbsp flour
1/4 tsp lemon juice
dash of cinnamon
dash of nutmeg
1 tbsp butter
1, 9" pie crust (click here for recipe) - I put the other half in the freezer for a later date
1 egg yolk
1 tbsp cream or 1/2 & 1/2
Turbinado sugar
 
Preheat oven to 350. In a large bowl toss the strawberries and rhubarb together with the sugar, tapioca and flour.  Add the lemon juice, a dash of cinnamon & nutmeg and stir to combine.  Spray a cookie sheet with cooking spray.  Roll out the dough and gently place it on the cookie sheet.  Pour the filling into the middle of the pie dough, then gently fold each side up and over the filling - it doesn't need to be completely enclosed, just about halfway to the center. Break up the butter and place evenly on top of the filling. 

In a small bowl add the egg yolk and cream and stir to combine.  With a pastry brush spread the egg mixture evenly over the crust.  Sprinkle the Turbinado sugar all over the top.  Bake for about 45 minutes or until bubbly and golden brown.  Make sure to let it cool completely before cutting in to it.   Best served with vanilla ice cream! ☺