Rhubarb and Apricot Galette

This delicious rhubarb and apricot galette is a rustic French pastry filled with sweet and tangy fruits.

Ingredients - Serves 6

Preheat the oven to 375°F (190°C).
In a bowl, combine the sliced rhubarb, sliced apricots, sugar, cornstarch, and vanilla extract. Mix well to coat the fruits.
Roll out the pie crust on a lightly floured surface to form a circle.
Transfer the pie crust onto a baking sheet lined with parchment paper.
Arrange the fruit mixture in the center of the pie crust, leaving a border of about 2 inches.
Fold the edges of the pie crust over the fruit, pleating as you go to create a rustic look.
Brush the edges of the crust with the beaten egg for a golden finish.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden and the fruits are tender.
Remove from the oven and let cool for a few minutes.
Dust with powdered sugar before serving.
Slice and serve warm or at room temperature.