Mini Strawberry Rhubarb Galettes
These rustic free-form strawberry rhubarb galettes are sweet, tart, juicy, and so easy to make from scratch! The strawberry rhubarb filling bakes into a flaky all-butter pie crust brushed with a strawberry rhubarb jam and gets topped with sweet vanilla ice cream.
Servings: 4
Calories: 138kcal
Equipment
- Food processor or pastry cutter
- Rolling Pin
- Pastry brush
- Large baking sheet
Ingredients
- 1 disc pie dough all-butter pie crust
- ¾ cup fresh strawberries quartered
- ¾ cup fresh rhubarb cut into 1" slices
- 1 tablespoon cornstarch
- ¼ cup granulated sugar
- 1 teaspoon vanilla paste or extract
- 1 egg for egg wash
- 2 tablespoons coarse sugar for the crust
- 2 tablespoons strawberry jam optional, for glaze
- vanilla ice cream or whipped cream for serving
Instructions
- Before beginning, the pie crust needs to be made at least 2 hours in advance and refrigerated until ready to use.
- Slice the strawberries and rhubarb into bite sized pieces, then toss with the cornstarch, sugar, and vanilla. Set aside.¾ cup fresh strawberries, ¾ cup fresh rhubarb, 1 tablespoon cornstarch, ¼ cup granulated sugar, 1 teaspoon vanilla paste or extract
- Roll out the pie crust into ⅛" thick and cut out four 6-inch rounds. Use the scraps and re-roll to get another round, if needed. Transfer them to a parchment lined baking sheet.1 disc pie dough
- Add a heaping ¼ cup of fruit to the center of each pie disc, then fold the edges up and gently press them to seal. Tuck in any extra pieces of fruit into the folds or on top and add any leftover juices.
- Whisk the egg with about 1 teaspoon of water, then brush onto the pastry. Sprinkle on the coarse sugar, then place the pan in the fridge for 15-30 minutes.1 egg, 2 tablespoons coarse sugar
- While the galettes are chilling, preheat the oven to 375℉. Once hot, bake the tartlets for 30-35 minutes until the pastry is golden brown and the juices from the fruit starts to bubble.
- Heat up the strawberry jam then brush it on top of the fruit to give it a nice sheen.2 tablespoons strawberry jam
- Top with vanilla ice cream or whipped cream, and enjoy (still slightly warm is best)!vanilla ice cream or whipped cream
Notes
Make the pie dough at least two hours prior to baking so the dough has time to hydrate. Store-bought pie dough can also be used, however, you will need 2 store-bought crusts to make the recipe.
Store the tartlets uncovered at room temperature for two days, or covered in the fridge for 5 days.
Reheat the tartlets in a 350℉ oven for 5-10 minutes. However, these can also be enjoyed at room temperature.
Nutrition
Calories: 138kcal | Carbohydrates: 30g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 22mg | Potassium: 132mg | Fiber: 1g | Sugar: 25g | Vitamin A: 86IU | Vitamin C: 19mg | Calcium: 33mg | Iron: 1mg