Directions

1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
2. Unfold the puff pastry onto a lightly floured surface. Roll it into a 12-inch square. Using a pizza cutter, cut the pastry into four equal squares and place each square onto the parchment-lined baking sheet.
3. Whisk the egg and water in a small bowl, until thoroughly combined and set aside.
4. In a large mixing bowl, mix the strawberries, rhubarb, orange zest and vanilla extract.
5. In a separate small bowl, mix the cornstarch, sugar and salt. Pour this dry mixture over the fruit and stir until the fruit is completely coated and a glaze almost starts to form.  
6. Divide the fruit mixture evenly between the four puff pastry crusts, spooning it into the center of each puff pastry, leaving a 1 1/2″ border. Fold the edges of the puff pastry up over the fruit mixture for each galette, overlapping when necessary and pinching the corners. The center area should be uncovered.
7. Brush the crusts with the prepared egg wash and sprinkle the fruit and pastry with remaining sugar.
8. Bake for approximately 30 minutes, or until the fruit is bubbling and the crusts are golden brown. Remove from the oven and allow the galettes to cool for around 10 minutes.  Serve with vanilla ice cream or sprinkle with powdered sugar.