8.12.16
I think there’s a responsibility as a baker in summer. And that responsibility is to fit strawberry and rhubarb into as many forms as possible. To finish off Galette Week I made the sweetest tiny galettes filled with strawberry and rhubarb for your summer consideration. The only thing better than dessert, is an individual dessert you don’t have to share. These would be great for a friend’s get together, picnic, or dinner party. Finish off the meal with everyone getting their own galette with a scoop of vanilla ice cream on top. Absolute heaven!
I went ahead and made two different sizes, mini and teeny tiny. I think I’m going to try and squeeze them in one more time before the end of summer. The end of rhubarb means summer is really over.
What is more of a summer dessert than that?!
Keeping the sugar to a minimum in the filling allows the natural sweetness to shine through.
Have I opened your eyes to the world of galettes? I hope so! You can throw anything into the folded crust. Have a great weekend!
Mini Strawberry Rhubarb Galettes
Ingredients
- 1 Pie Crust
- 3/4 cup strawberries, diced
- 3/4 cup rhubarb
- 1 Tbsp cornstarch
- 2 Tbsp sugar, plus extra for sprinkling
- zest from 1/2 lemon
- 1 egg, slightly beaten
Instructions
- Preheat oven to 425 and line a baking sheet with parchment paper or silicon baking mat
- In a medium sized bowl, gently toss together strawberry, rhubarb, lemon zest, sugar, and cornstarch, set aside
- Roll out pie crust on a floured surface into a 12 inch circle, use cookie cutters of any size to cut out mini crusts and place on lined baking sheet
- Spoon strawberry rhubarb mixture into the center of each pie crust and fold up the edges
- Brush dough with beaten egg
- Bake for 20-25 minute, until crust turns golden brown
- Enjoy slightly warmed or room temperature, best with ice cream
