Rhubarb season is upon us and although technically a vegetable, Rhubarb is a great addition to a fruit gallette.
- 1/2 pound of Sliced Rhubarb
- 1/2 pound of Sliced Strawberries
- Frozen Puff Pastry
- 1/2 cup of Sugar
- 2 tablespoon of Cornstarch
- 1 teaspoon of Lemon Zest
- Coarse Sugar
Preheat your oven to 400 degrees. Roll out frozen puff pastry dough to 1/8th inch thickness. Cut out eight 4-inch approximate rounds and place on a parchment lined baking sheet. Mix together rhubarb, strawberries, sugar, cornstarch, lemon zest, and a pinch of salt.
Place a generous scoop of the mixture in the center of each square, leaving room to fold the edges in. Brush the folded edges with a beaten egg white and sprinkle with coarse sugar. Freeze until firm before baking. About 35 minutes or until golden brown. Dust with powdered sugar before serving.