Galettes are like a rustic pie with only the bottom crust. One folds the bottom crust around the edges to create the look pictured below. They were "invented" to make amateur bakers feel like pros. Ok so not really but they truly are super easy to make and they do present beautifully, travel well, and are scrumptious. Tip... the less perfect they are, the cooler they look. There's no need to trim, no crimping of crust, AND no soggy bottom, especially if you bake them on a pizza tray or in a cast iron skillet. Galettes are a super versatile creation and this strawberry rhubarb recipe is perfect for a patriotic summer holiday such as Memorial Day Weekend. Enjoy!..

 Use your favorite crust recipe for pie dough OR buy a premade roll out crust from your local market. If you’re making from scratch, you can half your recipe since you only need a single crust OR make the normal recipe and prepare two galettes (doubling the filling ingredients below if you do so)!

1 lb. rhubarb, cut into half inch pieces
8 oz. strawberries, hulled, thin sliced
1 Tbsp. cornstarch
1/4 cup sugar
1 tsp. vanilla 

Preheat oven to 400 degrees. Roll out dough on a well-floured surface to a rough 10 to 14 inch round. Transfer dough to a large parchment-lined rimmed baking sheet (most galettes will leak juices from the creases of the pastry, so this makes clean up post bake easier). Place rhubarb, strawberries, cornstarch, sugar, and vanilla in a medium bowl. Place filling in center of dough, including all the sugar and cornstarch in bowl, and spread but leave a two inch border around edges. Fold dough up and over filling, overlapping slightly. Brush dough with egg or milk wash and sprinkle dough and filling lightly with sugar. Bake galette until filling is bubbling and crust is deeply browned, 40 to 50 minutes. Let cool slightly and serve.
If you’re preparing for a horse show or other event and don’t want to bake it right away, you can also place it on a plate and put it in the freezer and easily bake from frozen later.