Yummy!

Strawberries and rhubarb are a classic springtime combination. This galette, a rustic tart that shows off the fruit in the center, can be served with a small scoop of ice cream, with a dollop of crème fraîche or whipped cream, or on its own, with just a dusting of confectioners’ sugar.

Ingredients:

• 2 sheets frozen puff pastry, each about 12 by 14 inches and 1/4 inch thick
• 10 to 12 rhubarb stalks, 1 1/2 to 2 lb. total
• 1 cup granulated sugar
• 8 cups strawberries, hulled and quartered if large or halved if small
• Confectioners’ sugar for dusting

Directions:

Thaw the puff pastry sheets in the refrigerator for 24 to 36 hours, or according to the package instructions.

Trim the ends of the rhubarb stalks. Using a paring knife, pull away any strings of fibers visible at the tops and discard. Cut the stalks crosswise into 1/2-inch pieces. Put in a saucepan with 2/3 cup of the granulated sugar and let stand for 30 minutes.

Place the saucepan over medium heat and cook, stirring often, until the rhubarb is tender but not dissolving, 6 to 8 minutes. The rhubarb will release its juices. If it seems dry, add 2 or 3 tsp. water. Let cool.

On a lightly floured work surface, roll out each puff pastry sheet into a 16-inch square, making sure there are no breaks or cracks in the pastry. Cut off the corners to make a rough circle. Place each circle on a baking sheet lined with parchment paper.

In a bowl, stir together the rhubarb and strawberries. Evenly divide the rhubarb-strawberry mixture in the center of each circle, leaving about 2 inches around the edge uncovered. Sprinkle the remaining 1/3 cup granulated sugar over the fruit-topped circles, dividing evenly. Fold up the uncovered edge, pleating it loosely and covering all but about a 5-inch circle of fruit in the center of the pastry. Place in the freezer and chill for 20 minutes.

Meanwhile, preheat an oven to 350°F.

Remove the baking sheets from the freezer and immediately place in the oven. Bake until the crusts are puffed and golden brown, 20 to 25 minutes. Transfer the baking sheets to a wire rack and let cool for 10 minutes. Carefully transfer the galettes to a cutting board. Using a fine-mesh sieve, sprinkle a light dusting of confectioners’ sugar evenly over the top of each galette. Cut into wedges and serve warm. Serves 10 to 12.