Description
Strawberry Rhubarb Galettes are rustic, free-form tarts that combine the tartness of rhubarb with the sweetness of fresh strawberries, wrapped in buttery, flaky pie dough. These easy-to-make mini galettes are perfect for a summer dessert and beautifully showcase the vibrant flavors of the season.
Ingredients
Scale
Fruit Filling
- 2 cups fresh strawberries, hulled and sliced
- 1 ½ cups fresh rhubarb, chopped
- ½ cup granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch (plus an extra teaspoon if fruit is very juicy)
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Dough & Topping
- 2 rounds refrigerated or homemade pie dough (about 9 inches each)
- 1 egg, beaten with 1 teaspoon water (for egg wash)
- Coarse sugar, for sprinkling
- Optional: vanilla ice cream for serving
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Fruit Filling: In a large bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, brown sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Stir gently until all the fruit is evenly coated and the mixture is well combined.
- Roll Dough: Unroll or roll out the pie dough rounds on a lightly floured surface. Cut each round into two large circles or rustic ovals to make a total of four mini galettes.
- Assemble Galettes: Spoon the fruit mixture into the center of each dough piece, leaving about a 2-inch border around the edges. Carefully fold the dough edges up and over the filling, pleating as necessary to create a rustic, free-form tart shape.
- Brush and Sprinkle: Brush the edges of the folded dough with the egg wash made from beaten egg and water. Sprinkle coarse sugar over the dough edges to add a crunchy, sweet finish.
- Bake: Place the galettes on the prepared baking sheet and bake in the preheated oven for 28 to 32 minutes, or until the crust turns golden brown and the fruit filling is bubbly and cooked through.
- Cool and Serve: Remove the galettes from the oven and let them cool slightly on a wire rack. Serve warm, optionally with a scoop of vanilla ice cream for a delicious contrast.
Notes
- If the fruit is very juicy, add an extra teaspoon of cornstarch to the filling to prevent it from becoming runny.
- Frozen fruit can be used; do not thaw before mixing but increase the baking time by 5 to 7 minutes to compensate.
- Serving the galettes warm with vanilla ice cream enhances the dessert experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
