Mini Strawberry-Rhubarb Galettes

I made mini galettes instead of a full pie because I wanted everyone at the table to have their own. A butter dough of flour, sugar, salt, and cold butter, mixed with cold water and chilled for thirty minutes. Rolled out and cut into circles. Each one filled with a mix of sliced strawberries, sliced rhubarb, sugar, cornstarch, and vanilla extract. The edges folded over and pleated by hand, brushed with beaten egg, and baked at 200 degrees C (400 degrees F) for 25 to 30 minutes. This is the kind of spring baking we keep coming back to.

The galettes come out of the oven with golden, flaky edges and a bubbling centre of pink and red fruit. The rhubarb breaks down into a tart sauce while the strawberries hold their shape. Served warm with a scoop of vanilla ice cream, the ice cream melts into the hot fruit filling and runs across the plate.

Tips for Making Mini Strawberry-Rhubarb Galettes

Keep the butter cold

Cut the butter into small cubes and keep it in the fridge until you add it to the flour. Rub it in with your fingers until the mixture looks like breadcrumbs with some pea-sized pieces remaining.

Those pea-sized butter pieces create steam pockets in the oven, which is what makes the dough flaky.

Do not overfill the centres

Leave room for the fruit to bubble without spilling over the edges. Place the filling in the centre and fold two inches of dough inward, pleating as you go.

The exposed fruit in the centre caramelises during baking and looks beautiful. A fully sealed galette is just a hand pie.

Mini Strawberry-Rhubarb Galettes

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Anastasia Brugman
• Total Time: 60 minutes
• Yield: Makes 12 mini galettes 1x

Print Recipe

Pin Recipe

Description

An easy, rustic galette turns elegant when individualized, filled with sexy strawberries, and topped with a scoop of vanilla ice cream.

---

Ingredients

Units MUS Scale 1x2x3x

• 300g (10.5 ounces) all-purpose flour
• 200g (7 ounces) cold unsalted butter, cut into cubes
• 100ml (3.4 ounces) cold water
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 250g (8.8 ounces) strawberries, hulled and sliced
• 150g (5.3 ounces) rhubarb, sliced
• 100g (3.5 ounces) sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 egg, beaten for egg wash
• Vanilla ice cream, for serving

---

Instructions

1. Preheat your oven to 200°C (400°F).
2. In a bowl, mix flour, sugar, and salt. Add the cold butter and rub it in with your fingers until the mixture resembles breadcrumbs.
3. Add cold water gradually, mixing until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.
4. In another bowl, mix strawberries, rhubarb, sugar, cornstarch, and vanilla extract.
5. Roll out the dough on a floured surface and cut into circles. Place fruit filling in the center of each circle.
6. Fold the edges of the dough over the filling, leaving the center exposed.
7. Brush the edges with beaten egg and bake for 25-30 minutes until golden brown.
8. Serve warm with a scoop of vanilla ice cream.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 mini galette
• Calories: 250
• Sugar: 15
• Sodium: 150
• Fat: 12
• Carbohydrates: 35
• Fiber: 2
• Protein: 3

If You Liked This Recipe, You’ll Love These

• Chicken with Strawberry Rhubarb Balsamic Glaze
• Crema di Mascarpone with Rhubarb and Strawberries
• Rhubarb and Strawberry Crisp
• Roasted Strawberries and Rhubarb with Cardamom Whipped Cream