Dessertsbrokenovenbaking5.0
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!
👥 4 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 30 min🔥 Cook: 30 min👤 Kayla Burton📖 brokenovenbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- spatula
- pan
- oven
📝 Preparation Steps
1
Dough (follow if using a food chopper)
2
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).
salt1 teaspoonunsalted butter (cut into tablespoons and freeze for 20 minutes)12 tablespoons
3
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.
-7 tablespoons ice water5water1 teaspoon
4
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.
5
Dough (follow if making by hand)
6
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.
salt1 teaspoonunsalted butter (cut into tablespoons and freeze for 20 minutes)12 tablespoons
7
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.
-7 tablespoons ice water5water1 teaspoon
8
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.
9
Strawberry Rhubarb Filling
rhubarb (diced, fresh or frozen (not thawed))2 cups
10
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.
strawberries (diced, fresh or frozen* (not thawed))2 cupsrhubarb (diced, fresh or frozen (not thawed))2 cupslemon juice1 tablespooncorn starch2 tablespoons
11
Assembling the Galettes
12
Cut the chilled dough into 4 equal pieces. Work with 1 piece at a time while the others chill in the refrigerator.
13
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.)
14
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.
rhubarb (diced, fresh or frozen (not thawed))2 cups
15
Tightly fold the unfilled dough edges onto the filling. The galette should be about 6 inches in diameter.
16
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.
17
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.
18
After all galettes have been assembled and placed in the freezer, preheat the oven to 375°F.
19
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.
-7 tablespoons ice water5water1 teaspoon
20
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.
Nutrition Facts
calories
750 kcal
fat Content
38 g
serving Size
1 serving
fiber Content
4 g
sugar Content
40 g
sodium Content
602 mg
protein Content
9 g
trans Fat Content
1 g
cholesterol Content
141 mg
carbohydrate Content
96 g
saturated Fat Content
23 g
unsaturated Fat Content
12 g
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