Mini Strawberry Rhubarb Galettes

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!

My favorite combination is strawberry and rhubarb. I love everything containing this delicious fruit and interesting vegetable; pies (Strawberry Rhubarb Pie), tarts, galettes, crisps (Strawberry Rhubarb Crisp), and cobblers (Sweet & Tart Strawberry Rhubarb Cobbler). It’s the perfect palette pleaser. Sweet and tart! What’s not to like?

The other day, the grocery store was filled with the most vibrant, big, juicy strawberries. They looked too good to pass up so I bought a package. I was on the hunt for some rhubarb and I finally found it. The stores don’t always have rhubarb but today I got lucky and there was a huge crate filled with it. So I bought a few stalks and decided that I would make these mini strawberry rhubarb galettes to celebrate the Fourth of July.

A galette is basically a topless pie but it’s a free form and more rustic version. After the crust is rolled, it’s filled and the edges are folded and crimped toward the center. No pie plate required! Just bake it on parchment paper on a baking sheet. It’s so easy and the beauty of it, it doesn’t need to look perfect!

What is Rhubarb?

Rhubarb is an interesting vegetable that adds a nice tart taste to your recipes. As I mentioned, my all-time favorite use of this reddish, celery look-alike, is using it in combination 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.

What Ingredients Do I Need for this Recipe?

• 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 sugar: Although optional, adding a little egg to the edges of your crust sprinkled with trubinabo sugar will give the crust a golden color and adds some extra sweetness and crunch.
• Frozen pie crust or Simple All Butter 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 click on the link to make my simple all butter pie crust. It’s easy and delicious!

Assembling the Galettes

Line two baking sheets with parchment paper. On a lightly floured surface, roll out pie crust 1/8 thick. 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 in edges towards the center. 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, brush the edges with the egg wash and sprinkle with turbinado sugar.

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 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 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.

For other great strawberry rhubarb recipes try:

Sweet & Tart Strawberry Rhubarb Cobbler

Strawberry Rhubarb Pie

Strawberry Rhubarb Crisp

Classically Good Rhubarb Custard Pie

For additional galettes try:

Plum and Raspberry Galette

Rustic Peach Galette