Strawberry and Rhubarb Galette with a pink pepper Anglaise

INGREDIENTS

1por Galette
60ml Anglasie
Tender-Flaky Pastry
1 pint strawberries, thickly sliced
1 pound very red fresh rhubarb stalks, cut crosswise 1/2 inch thick (See Note), or Frozen sliced rhubarb
3/4 cup sugar
2 tablespoons all-purpose flour
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extrac
2 tablespoons whole milk
4 tablespoons cold unsalted butter, cut into small pieces

METHOD

1. Preheat the oven to 400°. Line a large rimmed baking sheet with parchment paper. On a lightly floured surface, roll the Tender-Flacked Pastry out to a 16-inch round 1/8 inch thick. Transfer to the baking sheet; the pastry will hang over he edges. Refrigerate the pastry for 10 mintues.
2. In a large bowl, toss the strawberries with the rhubarb, sugar, flour, lemon juice and vanilla. Spread on the pastry to within 2 inches of the edge. Fold the edge over the filling, pleating it t 2 inch intervals. Lightly brush the dough with milk.
3. Dot the filling with butter. Bake the galette in the centre of the ven for 1 hour, or until the fruit is bubbling and the pastry is golden brown. Let the galette cool slightly before cutting into wedges.