Strawberry Rhubarb Galettes

All-purpose flour

1 package (14 ounces) frozen puff pastry, preferably all-butter, thawed

8 ounces rhubarb, trimmed and sliced 1/4 inch thick (1 1/2 cups)

8 ounces fresh strawberries, hulled and sliced 1/4 inch thick (1 1/2 cups)

1/2 cup sugar

1 tablespoon cornstarch

1/8 teaspoon coarse salt

1 large egg white, lightly beaten

Preheat oven to 400 degrees. On a lightly floured surface, roll out pastry 1/8 inch thick. Cut into 5 squares; arrange on 2 parchment-lined baking sheets.

Stir together rhubarb, strawberries, sugar, cornstarch, and salt. Arrange 1/3 cup mixture in center of each pastry square. Fold edges in; crimp to form rounds. Brush edges with beaten egg white. Freeze until firm, 20 minutes.

Bake, rotating sheet halfway through, until golden brown and fruit is bubbling, 30 to 35 minutes. Transfer to a wirerack to cool. Serve with whipped cream.

Recipe Adapted from Martha Stewart