Rhubarb and Apricot Galette

Ingredients

Powdered sugar

for dusting

Egg

1, beaten (for egg wash)

Pie crust

1 (store-bought or homemade, about 12 inches in diameter)

Vanilla extract

1 teaspoon

Cornstarch

1 tablespoon

Granulated sugar

1/2 cup, divided

Apricots

2 cups, pitted and sliced

Rhubarb

2 cups, sliced

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sliced rhubarb, sliced apricots, 1/4 cup of granulated sugar, cornstarch, and vanilla extract. Mix well to evenly coat the fruits and allow to sit for about 10 minutes to let the juices mingle.
3. On a lightly floured surface, roll out the pie crust into a circle about 12 inches in diameter.
4. Transfer the rolled-out pie crust onto a baking sheet lined with parchment paper.
5. Spoon the fruit mixture into the center of the pie crust, leaving a border of about 2 inches around the edges.
6. Carefully fold the edges of the pie crust over the fruit, pleating as you go to create a rustic look.
7. Brush the edges of the crust with the beaten egg for a beautiful golden finish.
8. Sprinkle the remaining 1/4 cup of granulated sugar over the fruit filling for added sweetness and caramelization.
9. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the fruits are tender and bubbly.
10. Remove the galette from the oven and let cool for a few minutes.
11. Dust the top with powdered sugar before serving.
12. Slice and enjoy warm or at room temperature, ideally paired with a scoop of vanilla ice cream or a dollop of whipped cream.