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!
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
To make your own homemade pie crust try my Simple All Butter Pie Crust
