Mini Strawberry Rhubarb Galettes
Delicious & mini strawberry rhubarb galettes are the perfect summer treat! These are small batch & easy to make. Best served with ice cream!
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 12 tablespoons (1½ sticks) unsalted butter cut into tablespoons and freeze for 20 minutes
- 5-7 tablespoons ice water
Strawberry Rhubarb Filling
- 2 cups strawberries diced, fresh or frozen* (see notes below for frozen)
- 2 cups rhubarb diced, fresh or frozen* (see notes below for frozen)
- ½ cup light brown sugar packed
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons corn starch
Optional egg wash + sugar
- 1 large egg yolk
- 1 teaspoon water
- ¼ cup turbinado or demerara sugar
Dough (follow if using a food chopper)
Add the flour, sugar, and salt to a food chopper. Pulse for 5 seconds. Add the cold butter and pulse until it's blended really well (no large butter chunks are left).
Add up to 4 tablespoons of ice water, pulsing after each tablespoon. Then, add ½ tablespoon of water at a time until the dough begins to stick together.
Place the dough onto a sheet of plastic wrap. Form it into a ball and flatten it. Then, wrap it in the plastic wrap and place in the freezer for 1 hour.
Dough (follow if making by hand)
Whisk the flour, sugar, and salt together in a large bowl. Cut the cold butter into the flour mixture using a pastry cutter or fork. Make sure the butter is coated well with sugar and there are no large chunks.
Add up to 4 tablespoons of ice water, mixing with a spatula after each tablespoon. Then, add ½ tablespoon of water at a time, stirring until the dough begins to stick together.
Form a ball with the dough and flatten it on a sheet of plastic wrap. Then, wrap it up and place in the freezer for 1 hour.
Strawberry Rhubarb Filling
Mix the strawberries, rhubarb, brown sugar, sugar, lemon juice, and corn starch in a medium-large bowl until well combined. Refrigerate until your crust is rolled out.
Assembling the Galettes
Cut the chilled dough into 4 equal pieces. Work with 1 piece at a time while the others chill in the refrigerator.
Form a ball with the dough and then flatten it on a sheet of parchment paper. Place another sheet of parchment paper on top of it, and then use a rolling pin to roll it out to a circle 8 inches in diameter.(It helps to tape the bottom parchment sheet to the counter. The sheet on top is to prevent the pin from sticking to the dough.)
Spoon strawberry rhubarb filling onto the center of the dough (try to leave the juice behind in the bowl). Leave 1 inch of the dough unfilled around the edge.
Tightly fold the unfilled dough edges onto the filling. The galette should be about 6 inches in diameter.
Trim any excess parchment paper around the galette and then transfer it onto a sheet pan. (Keep the parchment under it.) Place it in the freezer. Repeat with the remaining 3 dough balls, placing each galette onto the pan in the freezer when you're done. All 4 should fit on a half sheet baking pan.
After all galettes have been assembled and placed in the freezer, preheat the oven to 375°F.
When your oven is pre-heated and the galettes have been in the freezer for at least 20 minutes, brush them with an egg wash (the yolk mixed with water) and sprinkle turbinado sugar around the edges. Bake on the middle shelf until the crust is golden and the filling is bubbling.The time will vary depending on how long they were frozen for. Start checking them around 15-20 minutes. They may take up to 40 minutes to bake.
*If using frozen strawberries and/or rhubarb: Let the fruit thaw at room temperature for about 30 minutes. Then, chop and measure it.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.