Strawberry Rhubarb Puff Pastry Galette

Just living is not enough

one must have sunshine, freedom, 

and a little flower.

Hans Christian Anderson

Strawberry Rhubarb Puff Pastry Galette

Cook's Notes: Galette, a French name, refers to a free-form pie or pastry. Instead of being baked in a pie or tart pan, the edges of the dough are simply folded over the sweet or savory filling. Galettes have a more rustic presentation, can vary greatly in size, and are typically easier to prepare. Also known as a crostata (Italy).
This recipe has two parts, but only one that you actually have to make. To keep things super easy, the crust is made of store bought puff pastry! All you have to do is thaw it for a few minutes and it’s ready to roll… well, unroll actually. While the pastry thaws, you can assemble the fruit filling. It’s a simple step and shouldn’t take longer than 15 minutes.
Recipe serves 4 and was adapted from bakerbynature
Ingredients:

• 1 puff pastry sheet, thawed
• 1 large egg
• 1 tablespoon water
• 1 cup fresh strawberries, quartered
• 1 and 1/2 cups fresh rhubarb, chopped into 1/2 inch pieces
• 2 teaspoons fresh orange zest (optional but highly recommended)
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon Saigon cinnamon or 1-1/2 teaspoons ground cinnamon
• 1/8 teaspoon salt
• 2 tablespoons sugar mixed with a little cinnamon (for outside edges pastry crust) 

Directions:

• Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper; set aside.Thaw 1 sheet of puffed pastry; about 15-20 minutes at room temperature. Once thawed, gently unfold both sides. If it cracks, lightly wet your fingers then gently press the seams back together. Place puffed pastry on prepared baking sheet. Roll gently to crease out fold lines. 
• In a small bowl combine the egg and water; whisk until well combined and set aside.
• Slice strawberries and rhubarb. Using a few sheets of paper towels, blot the strawberries and rhubarb, pressing down to remove as much excess moisture as you can without crushing the fruit. 
• In a large bowl combine the chopped fruit, orange zest, and vanilla; toss to coat. Add in the flour, granulated sugar, cinnamon, and salt, mixing well to evenly combine.
• Spoon fruit mixture into the center of the puff pastry, leaving a 3-inch boarder on all sides.
  
  Fold pastry edge up and over fruit mixture, overlapping edges as required, but leaving the center uncovered.
  
• Brush pastry with egg wash, then sprinkle pastry with remaining cinnamon/sugar mixture. 
• Bake for 24 minutes, or until the fruit is bubbling and the pastry is golden brown. Allow the galette to rest 10 minutes before cutting with a serrated knife. Serve with ice cream or whipped cream. Galette is best eaten warm, the day it's made.