Preheat oven to 400˚F. Line a baking sheet with parchment paper.

Whisk together flour, salt, thyme leaves and lemon zest with a fork in a medium bowl.

Cut shortening, butter and olive oil into flour mixture using  fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs with some pea-sized pieces. 

Add 1 tablespoon of water at a time and stir with a fork or fingers until incorporated. Repeat until dough holds together when squeezed in the palm of your hand.

Gather dough together and form into a disc. Dough can be wrapped and refrigerated at this point or rolled out to use right away.

Roll dough out to about 1/4" thickness on a lightly floured surface. Turn and flip dough as your roll it out and re-flour surface as needed.

If making one large galette, trim rough edges and transfer dough to the parchment lined baking sheet by rolling it up on the rolling pin and unrolling it onto the parchment.

If making smaller galettes, cut out 2-3 circles and transfer them to the parchment lined baking sheet. Lightly rework dough scraps and roll and cut 1-2 more circles, and transfer them to the baking sheet. You may need 2 baking sheets if making smaller galettes.

Mix all of the frangipane ingredients together in a small bowl.

Spread frangipane mixture onto rolled out pastry dough into a thin layer, leaving about a 2" border for 1 large galette or a 1" border for smaller galettes.

Wash and trim ends of rhubarb and tops of strawberries.

Cut rhubarb into about 1" pieces on a diagonal and strawberries into 1/4" thick round slices.

Gently toss fruit together with the remaining ingredients in a medium bowl.

Arrange strawberry slices into one layer on top of the frangipane layer.

Then arrange rhubarb pieces into a decorative pattern or leave them rustic and just layer them over the strawberries.

Fold up pastry edges toward the center of the galette(s), gently tucking the pastry as needed.

Spoon the leftover juices from the fruit on top of the rhubarb.

Whisk all of the "egg-wash" ingredients together with a fork in a small bowl and then brush the tops of pastry with the mixture.

Lightly sprinkle tops of pastry with more organic sugar

Bake 1 large galette for about 45 minutes until pastry is golden brown and center of galette is bubbling.

Bake smaller galettes for about 25-30 minutes until pastry is golden brown and center of galettes are bubbling.

Remove from oven and cool on the baking sheet for about 10 minutes. Then transfer galette(s) to a cooling rack.

Serve warm or at room temperature.