Mini Strawberry Rhubarb Galettes are a rustic spin on the traditional pie. Individual galettes filled with sweet strawberries and tart rhubarb topped off with vanilla ice cream is sure to please every guest!
Welcome to Knife & Paddle, where we’re about to embark on a delightful culinary journey: making easy Mini Strawberry Rhubarb Galettes. Galettes are the epitome of rustic charm, offering all the deliciousness of pie with none of the fuss. Today, we’re diving into the world of these free-form pastries, celebrating the classic pairing of sweet strawberries and tart rhubarb. Follow along for a step-by-step guide to crafting your own mini galettes that are sure to impress your taste buds and your guests.
Why you’ll LOVE these Mini Strawberry Rhubarb Galettes
- The perfect combination of sweet and tart!
- A delicious bite-sized pie!
- Perfect summer treat!
- Uses fresh berries and rhubarb!
- Easy, fun treat to make!
What is Rhubarb?
Rhubarb is an interesting vegetable that adds a nice tart taste to your recipes. My favorite way to use this reddish, celery look-alike, is pairing it with strawberries. Rhubarb is harvested from late April into early May and from late June into July, thus the reason you will only find rhubarb in the late spring and early summer months. The color of the stalks can vary widely from crimson red, to speckled pink to light green. Although rhubarb ranges in color, when used in recipes there is very little difference in taste. Rhubarb is ready to eat as soon as it is harvested and freshly cut stalks are firm and glossy.
Understanding Galettes
Before we roll up our sleeves and get baking, let’s take a moment to understand what exactly a galette is. Essentially, it’s a French term for a flat, round cake or pastry, often free-form and rustic in appearance. Galettes are wonderfully versatile, allowing for endless variations in both sweet and savory fillings. Unlike traditional pies, galettes don’t require a pie dish or intricate lattice work—making them the perfect choice for beginner bakers and seasoned pros alike.
What Ingredients Do I Need for Mini Strawberry Rhubarb Galettes?
- Strawberries and rhubarb: This sweet and tart combination are fantastic together and both are in season at the same time. Although I like using fresh strawberries and rhubarb, you can use frozen fruit for this recipe. I usually freeze rhubarb so that I can use it later in the year. Just wash and dry it well before freezing. Place in a single layer in a freezer bag and freeze for up to 6 months. Before using, make sure that you thaw it out for about 30 minutes.
- Sugar, lemon juice and salt: Adds some sweetness and enhances the flavors.
- Tapioca or Cornstarch: Helps to thicken the filling and hold it together.
- Egg and turbinado (coarse) sugar: Adding a little egg to the edges of your crust sprinkled with turbinado (coarse) sugar will give the crust a golden color and adds some extra sweetness and crunch.
- Homemade or frozen pie crust: If you don’t want to tackle a homemade pie crust, there are plenty of good frozen crusts you can use. However, if you want to make one yourself then try my Simple All Butter Pie Crust. It’s easy and delicious!
Step-by-Step Instructions for Mini Strawberry Rhubarb Galettes
Preparing the Filling
Start by prepping the star of the show: the strawberry rhubarb filling. Wash and slice your strawberries and rhubarb into bite-sized pieces. In a bowl, gently toss the fruit with sugar, tapioca or cornstarch, salt and fresh squeezed lemon juice. This simple mixture allows the natural flavors of the fruit to shine while creating a luscious, jammy filling.
Making the Galette Dough
Next up, let’s talk dough. If you’re using store-bought pastry dough, allow it to come to room temperature for easier handling. Alternatively, whip up a quick batch of my homemade Simple All Butter Pie Crust. Roll out the dough into circles, 5 inches in diameter, and transfer them to a parchment-lined baking sheet.
Assembling the Galettes
Now comes the fun part: assembling the galettes! Spoon a generous portion (1/4 cup without too much of the juices) of the strawberry rhubarb filling onto the center of each dough circle, leaving a border around the edges. Gently fold and crimp the edges of the dough up and over the filling, creating a rustic, pleated border. Place the baking sheet in the freezer for 20 minutes, until firm. This step is important, as it ensures that the galettes will hold their shape while baking. After the galettes are taken out of the freezer, for an extra touch of elegance, brush the dough with an egg wash and sprinkle with torbinado (coarse) sugar.
Baking and Serving
Preheat your oven and bake the galettes until the crust is golden brown and the filling is bubbling and fragrant. Allow them too cool slightly before serving, as the filling will be piping hot. These Mini Strawberry Rhubarb Galettes are best enjoyed warm, perhaps with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Bon appétit!
Mini Strawberry Rhubarb Galettes-Ingredients
- 1 package frozen pie crust (or try my Simple All Butter Pie Crust)
- 1 1/2 cups strawberries (sliced 1/4 inch thick)
- 1 1/2 cups rhubarb sliced (1/4 inch thick)
- 1/2 cup sugar
- 1 tbsp tapioca or cornstarch
- 1/4 tsp salt
- 1 tsp fresh squeezed lemon juice
- 1 egg (lightly beaten, for the crust)
- 1/4 cup turbinado sugar (coarse sugar, for the crust)
- whipped cream or vanilla ice cream (for serving, optional)
Instructions
- Preheat oven to 425 degrees.
- Line two baking sheets with parchment paper. Set aside.
- Wash and dry strawberries and rhubarb. Cut off the leaves of the rhubarb and discard. Cut both strawberries and rhubarb into 1/4 inch slices.
- Add strawberries and rhubarb to a mixing bowl. Add sugar, tapioca or cornstarch, salt and fresh squeezed lemon juice and mix until combined.
- On a lightly floured surface, roll out pie crust 1/8 thick. If making homemade pie curst try my Simple All Butter Pie Crust. Cut out 8-10, 5 inch circles. Arrange circles on prepared baking sheets.
- Add about 1/4 cup of mixture (without too much of the juices) to the center of each circle. Fold and crimp edges towards the center.
- Place prepared galettes in the freezer for 20 minutes, until firm.
- Take out of the freezer and brush with egg wash and sprinkle with turbinado (coarse) sugar.
- Reduce oven to 400 degrees and bake for 30-35 minutes until fruit is bubbling and crust is golden brown. Rotate baking sheets halfway through.
- Let sit on the baking sheet for 5 minutes. Transfer to a wire rack too cool. Serve warm with or without whipped cream and/or a scoop of vanilla ice cream.
A great sweet and tart treat!
Congratulations, you’ve mastered the art of making these easy Mini Strawberry Rhubarb Galettes! We hope you enjoyed this journey through flaky pastry and sweet-tart fruit filling. Feel free to get creative with your galettes—try different fruit combinations, experiment with spices, or even add a sprinkle of nuts or a drizzle of caramel. The possibilities are endless! Be sure to share your galette creations with us in the comments below. Happy baking! And remember…
Life’s too short to eat bad food!
For other great strawberry rhubarb recipes try:
Sweet & Tart Strawberry Rhubarb Cobbler
Classically Good Rhubarb Custard Pie
Mini Strawberry Rhubarb Galettes
Equipment
- Baking Sheets
- Mixing Bowl
- Cutting board
Ingredients
- 1 package frozen pie crust or try my Simple All Butter Pie Crust
- 1 1/2 cups strawberries sliced 1/4 inch thick
- 1 1/2 cups rhubarb sliced 1/4 inch thick
- 1/2 cup sugar
- 1 tbsp tapioca or cornstarch
- 1/4 tsp salt
- 1 tsp fresh squeezed lemon juice
- 1 egg lightly beaten, for the crust
- 1/4 cup turbinado sugar coarse sugar, for the crust
- whipped cream or vanilla ice cream for serving, optional
Instructions
- Preheat oven to 425 degrees.
- Line two baking sheets with parchment paper. Set aside.
- Wash and dry strawberries and rhubarb. Cut off the leaves of the rhubarb and discard. Cut both strawberries and rhubarb into 1/4 inch slices.
- Add strawberries and rhubarb to a mixing bowl. Add sugar, tapioca or cornstarch, salt and fresh squeezed lemon juice and mix until combined.
- On a lightly floured surface, roll out pie crust 1/8 thick. If making homemade pie curst try my Simple All Butter Pie Crust. Cut out 8-10, 5 inch circles. Arrange circles on prepared baking sheets.
- Add about 1/4 cup of mixture (without juices) to the center of each circle. Fold and crimp edges towards the center.
- Place prepared galettes in the freezer for 20 minutes.
- Take out of the freezer and brush with egg wash and sprinkle with turbinado sugar.
- Reduce oven to 400 degrees and bake for 30-35 minutes until fruit is bubbling and crust is golden brown. Rotate baking sheets halfway through.
- Let sit on the baking sheet for 5 minutes. Transfer to a wire rack too cool. Serve warm with or wihtout whipped cream and/or a scoop of vanilla ice cream.
Notes
Recent Comments