For the Pastry:

•1 1/4 cups all-purpose flour

•1/2 teaspoon salt

•1 tablespoon granulated sugar

•1/2 cup cold unsalted butter, cubed

•3-4 tablespoons ice water

For the Filling:

•2 cups fresh strawberries, hulled and halved

•1 1/2 cups fresh rhubarb, cut into 1/2-inch pieces

•1/3 cup granulated sugar

•2 tablespoons cornstarch

•1 tablespoon lemon juice

•1/2 teaspoon vanilla extract

•Pinch of salt

For Assembly:

•1 large egg, beaten

•1 tablespoon coarse sugar

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Make pastry: In a bowl, whisk flour, salt, and sugar. Add cold butter and work in with fingers or pastry cutter until mixture resembles coarse crumbs. Sprinkle with ice water and mix until dough just comes together. Form into a disk, wrap in plastic, and chill for 1 hour.
Prepare filling: Combine strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt in a bowl. Let sit 15 minutes.
Roll dough: On floured parchment paper, roll chilled dough into a 12-inch circle. Transfer on parchment to a baking sheet.
Assemble galette: Mound fruit mixture in center of dough, leaving a 2-inch border. Fold edges of dough up and around filling, overlapping and pleating as needed. The center should remain open.
Finish: Brush pastry with beaten egg and sprinkle with coarse sugar.
Bake: Preheat oven to 400°F (200°C). Bake for 30-35 minutes until crust is golden and filling is bubbling.

Cool and serve: Cool on baking sheet for 10 minutes before serving warm or at room temperature.