Description
Rustic, flaky, and bursting with sweet-tart fruit, these Mini Strawberry Rhubarb Galettes are the perfect handheld dessert for spring and summer.
Ingredients
- All-Purpose Flour: 2 cups – forms the base of your tender, flaky crust.
- Unsalted Butter: 1 cup, cold and cubed – adds richness and flakiness to the dough.
- Salt: ½ teaspoon – enhances the flavor of the crust.
- Ice Water: 4–6 tablespoons – binds the dough while keeping it cold.
- Strawberries: 1½ cups, hulled and sliced – sweet, juicy, and fragrant.
- Rhubarb: 1½ cups, chopped – provides a tart contrast to the berries.
- Granulated Sugar: ½ cup – sweetens the fruit mixture perfectly.
- Cornstarch: 1½ tablespoons – thickens the filling to prevent sogginess.
- Vanilla Extract: 1 teaspoon – adds depth and warmth to the filling.
- Lemon Zest: 1 teaspoon – brightens the fruit flavors.
- Egg: 1, beaten – for brushing on the crust.
- Turbinado Sugar: 1 tablespoon – for a sweet, crunchy finish on the crust.
Instructions
- Preheat Your Equipment: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine Ingredients: In a large bowl, toss strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon zest. Stir until fruit is well coated.
- Prepare Your Cooking Vessel: Roll out your dough on a floured surface and cut into 5–6 inch rounds. Transfer to your lined baking sheet.
- Assemble the Dish: Spoon a generous amount of filling into the center of each dough circle, leaving about 1 inch of border. Fold edges over the filling, pleating as needed.
- Cook to Perfection: Brush the crusts with beaten egg and sprinkle with turbinado sugar. Bake for 25–30 minutes or until golden and bubbling.
- Finishing Touches: Let galettes cool on the sheet for 10 minutes, then transfer to a wire rack.
- Serve and Enjoy: Enjoy warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Use cold ingredients for the crust to keep it flaky.
- Chill the assembled galettes before baking if the kitchen is warm.
- Let them cool slightly before serving to allow juices to thicken.
- Turbinado sugar adds both crunch and sparkle to your crust.
Nutrition
- Serving Size: 1 mini galette
- Calories: 310
- Sugar: 18g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: strawberry rhubarb galette, mini galettes, easy galette recipe, spring dessert, fruit tart, rustic pie