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When you’re ready to bake, remove the prepared puff pastry from the refrigerator to soften while you mix the filling.
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To prepare the filling: In a large bowl, stir the strawberries and rhubarb with the granulated sugar, gently mixing until the sugar evenly coats the fruit. Set aside.
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To roll the pastry: Place the prepared pastry on a lightly floured work surface. Roll it into a 13” square about 1/4" thick.
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Using a to 6 1/2" to 7”-diameter plate or mixing bowl as a guide, use a sharp paring knife to cut four circles from the dough. Squeeze the scraps into a ball. Re-roll the scraps into an additional 6 1/2” to 7" round.
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Let the rounds rest at room temperature, lightly covered, while you finish the filling.
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To finish the filling: Drain the strawberry-rhubarb mixture, pressing gently to remove any excess liquid; reserve the liquid for the glaze.
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In a small bowl, combine the flour and brown sugar, breaking up any large clumps with your fingers.
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Add the flour/sugar mixture and lemon zest to the drained fruit. Toss gently until the fruit is evenly coated.
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To fill the galettes: Use a pastry brush to brush some of the egg wash onto the exposed pastry (reserve the unused egg wash for later, keeping it chilled). Even divide the filling among the galettes, using about 3/4 to 1 cup (125g to 150g) for each. Gently spread the mixture into a rough square in the center of the galette, leaving about 1 1/2" of pastry bare around the edges. Fold the four sides inward toward the center, creasing the dough where it meets the filling to form a 5” square. Press to seal.
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Place the galettes on a parchment-lined baking sheet; a 2-1-2 arrangement works well here.
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Cover the galettes and chill until fully set, at least 30 minutes or up to several hours.
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When you’re ready to bake, preheat the oven to 375°F.
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Give the corners one additional pinch to ensure they’re tightly sealed; you don’t want them opening up during baking. Use a pastry brush to gently brush the remaining egg wash on the exposed dough. Generously sprinkle coarse sparkling sugar over the entire galette.
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To bake the galettes: Bake the galettes for 30 minutes, rotating the pan (front to back) once during baking. When done, the galettes should have a firm, golden bottom crust, a bubbling filling, and a deeply colored, crispy top crust. If in doubt, err on the side of baking the galettes a bit longer. They won’t dry out, and extra time in the oven will ensure a crispy crust.
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To make the glaze: While the galettes are baking, prepare the glaze. Pour the reserved strawberry-rhubarb juice (about 90g, 1/3 cup plus 1 tablespoon) into a small saucepan. Stir in the lemon juice and bring to a boil. Simmer the mixture until thickened, about 5 to 7 minutes; it should be the consistency of heavy cream.
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To glaze the galettes: Immediately after baking, use a pastry brush to brush the glaze onto the fruit-filled center of each galette.
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To serve: Garnish with freshly whipped cream or ice cream, or simply enjoy plain.
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Storage information: Store any leftover galettes, lightly wrapped, at room temperature for a couple of days; freeze for longer storage. Galettes can be re-crisped in a 300°F oven for 10 minutes, or until warmed through.
