Strawberry Rhubarb Galette

Galette is just a rustic pie!  Easy to make and you can throw it together in no time at all. I serve ours with Marscarpone cheese mixed with a little powdered sugar.  Or you could just serve it with some vanilla ice cream and whipped topping!  Enjoy

Ingredients
One pie shell, store bought or made ( I have a recipe for pie dough in the "Peach Pie" recipe on this blog.
1 cup sliced fresh strawberries
1 cup sliced fresh rhubarb
1 tsp orange zest
1/2 tsp nutmeg
2 Tbs AP flour
1/4 sugar
pinch of salt
1 egg, lightly beaten
2 tsp sugar for sprinkling on top

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Make you pie dough or use already made pie shell.
3. Using a little flour so the dough does not stick, roll out pie shell to approximately 10-10-1/2 inches (25-26 cm) in diameter. Edge can be uneven. Fold in half  to make it easy to transfer and place the dough on a piece of parchment paper. Unfold and lay flat then slide the paper and dough onto a large flat baking sheet; pastry may hang over edge of sheet.
4. Blot strawberry and rhubarb slices well with paper towel to remove any excess moisture before combining with zest and a mixture of flour, nutmeg, sugar and salt.
5. Spoon fruit mixture into centre of pastry, leaving a pastry edge that is 3-inches (8 cm) wide. Fold pastry edge up and over fruit mixture, overlapping edges as required, leaving centre of pie uncovered. Trim excess parchment paper around edge of pie to prevent burning.
6. Brush pastry with beaten egg and sprinkle pastry and fruit filling with sugar

Bake on lowest shelf of preheated oven for 30 minutes at 375 degrees F (190 degrees C) or until fruit is bubbling and pastry is golden brown. Allow to stand for 5 minutes before serving. Pie is best served warm the day it is made.