Description
An easy, rustic galette turns elegant when individualized, filled with sexy strawberries, and topped with a scoop of vanilla ice cream.
Ingredients
Units
Scale
- 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
- Preheat your oven to 200°C (400°F).
- In a bowl, mix flour, sugar, and salt. Add the cold butter and rub it in with your fingers until the mixture resembles breadcrumbs.
- Add cold water gradually, mixing until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.
- In another bowl, mix strawberries, rhubarb, sugar, cornstarch, and vanilla extract.
- Roll out the dough on a floured surface and cut into circles. Place fruit filling in the center of each circle.
- Fold the edges of the dough over the filling, leaving the center exposed.
- Brush the edges with beaten egg and bake for 25-30 minutes until golden brown.
- 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