Mini Strawberry-Rhubarb Galettes

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



For the pastry

  • 300g (10.5 ounces) all-purpose flour
  • 200g (7 ounces) cold unsalted butter (cut into small pieces)
  • 1tbsp icing sugar
  • pinch of salt
  • 90 ml (3 ounces) ice cold water + 10ml (0.3 ounces) lemon juice

For the filling

  • 500g (17.6 ounces) strawberries (hulled and sliced)
  • 350g (12.3 ounces) rhubarb (trimmed and sliced)
  • 6tbsp caster sugar
  • 3tbsp cornstarch
  • 1218tbsp almond flour
  • eggwash (1 egg yolk mixed with 1tbsp milk)
  • 23tbsp caster sugar.


  1. Combine flour, salt and icing sugar on a working surface (cutting board), Put in cold butter. With a pastry blender or a knife, cut in butter until the mixture resemble coarse crumbs (the size of small peas). Sprinkle 1tbsp of water at a time over the mixture and incorporate gently with your fingertips. Repeat until the pastry begins to hold together. Roll in into a ball, wrap in cling film and refrigerate 1-2 hours.(Pastry can be kept well wrapped in the fridge for several days, or frozen for up to 3 weeks).
  2. In a big bowl combine together strawberries, rhubarb, caster sugar and cornstarch.
  3. On a lighted floured surface, roll out a pastry ball 3-4mm thick and cut out 12 small circles (approx. 10-12cm in diameter) or 2 medium circle (27-30 cm); arrange on 2 parchment-lined baking sheets.Preheat the oven to 180C (360F).
  4. Spread almond flour evenly over the middle of each pastry circle, living 2-3cm from the edges. Arrange strawberry-rhubarb mixture on top, fold edges of galettes up over the filling to create a border. Brush edges with eggwash and sprinkle with caster sugar.
  5. Bake galettes until crust is golden brown, about 30-40 minutes. Transfer to a rack and let cool a little bit.
  6. Serve galettes warm with vanilla ice cream and enjoy!
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