Mini Strawberry Rhubarb Galettes

Mini galettes are one of those magical desserts that feel fancy but are surprisingly easy to make. These Mini Strawberry Rhubarb Galettes are no exception—they’re perfectly crisp on the outside, bursting with sweet and tangy strawberry-rhubarb filling, and just the right size for single servings. Imagine the smell of buttery pastry wafting through your kitchen, the tartness of rhubarb balanced by juicy strawberries, and that golden crust sprinkled with sparkling sugar. This dessert is comforting, eye-catching, and absolutely irresistible.

Whether you’re baking for a spring brunch, a tea party, or just because, these galettes bring a little bit of bakery magic to your own kitchen. Plus, they’re fun to make, letting you swirl and fold the dough around the filling in a way that feels playful and creative.

Ingredients in Mini Strawberry Rhubarb Galettes

Here’s the scoop on what makes these galettes so special. (Note: the full ingredient list with measurements is in the recipe card below.)

All-Purpose Flour: The base of the tender, flaky pastry crust.
Granulated Sugar: Adds a hint of sweetness to the dough.
Salt: Enhances flavor and balances the sweetness.
Unsalted Butter: Frozen and cubed, creating those buttery, flaky layers in the crust.
Ice Water: Brings the dough together while keeping it cool and easy to handle.
Strawberries: Sweet, juicy, and fresh—or frozen if necessary, keeping the filling vibrant.
Rhubarb: Tart and tangy, perfectly complementing the strawberries.
Light Brown Sugar: Adds depth and caramel-like sweetness to the filling.
Granulated Sugar: Helps balance the tartness of the rhubarb and strawberries.
Lemon Juice: Brightens the flavors and enhances the fruit’s natural taste.
Cornstarch: Thickens the filling so it doesn’t get runny during baking.
Egg Yolk & Water (Optional Egg Wash): Gives the pastry a beautiful golden shine.
Turbinado or Demerara Sugar: Sprinkled on top for extra crunch and sparkle.

Instructions

Prepare the Dough: In a large mixing bowl, combine flour, sugar, and salt. Cut in frozen butter until the mixture resembles coarse crumbs. Add ice water gradually, mixing just until the dough comes together. Chill for at least 20 minutes.

Make the Filling: In a medium bowl, gently toss strawberries, rhubarb, light brown sugar, granulated sugar, lemon juice, and cornstarch until evenly coated. Keep the fruit cold until ready to assemble.

Assemble the Galettes: Roll out chilled dough into small circles. Spoon the fruit filling into the center, leaving about a 1-inch border. Fold the edges over the filling, pleating slightly as needed to create rustic edges.

Egg Wash and Sugar (Optional): Brush the folded dough edges with a mixture of egg yolk and water. Sprinkle turbinado or demerara sugar over the crust for extra shine and crunch.

Bake: Place galettes on a parchment-lined baking sheet and bake at 375°F (190°C) for 25–30 minutes, or until the crust is golden brown and the filling is bubbling.

Cool and Serve: Let the galettes cool slightly on a wire rack. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

How to Serve

Mini Strawberry Rhubarb Galettes are delightful on their own, but you can enhance them with:

• A scoop of vanilla ice cream or frozen yogurt
• Whipped cream or crème fraîche
• A drizzle of honey or fruit coulis for extra sweetness
• Fresh mint leaves for a pop of color and flavor

Make-Ahead and Storage

• Prep Ahead: Dough can be made a day in advance and stored in the fridge, tightly wrapped.
• Storage: Keep baked galettes in an airtight container at room temperature for up to 2 days.
• Freezing: Both unbaked and baked galettes freeze well. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and bake (if unbaked) or warm (if baked) before serving.

FAQ Section

Q1: Can I use frozen fruit instead of fresh?
A1: Absolutely! Keep the fruit frozen until ready to assemble to prevent excess liquid. Frozen berries or rhubarb work just fine, though the texture may be slightly softer after baking.

Q2: Can I make the dough ahead of time?
A2: Yes! The dough can be prepared up to 2 days in advance and stored in the fridge, tightly wrapped. Bring it to room temperature before rolling out.

Q3: How do I prevent a soggy bottom?
A3: Make sure the fruit filling isn’t too watery and that the galettes are baked on a parchment-lined or lightly greased baking sheet. Cornstarch in the filling also helps thicken any extra juices.

Q4: Can I freeze these galettes?
A4: Yes! Both baked and unbaked galettes freeze well. Wrap tightly in plastic wrap or foil. Thaw overnight in the fridge, and reheat baked galettes in the oven for best results.

Q5: Can I make mini galettes with other fruits?
A5: Definitely! Blueberries, peaches, apples, or pears all work wonderfully. Adjust the sugar to suit the sweetness of the fruit you choose.

Q6: What’s the best way to serve them warm?
A6: Warm the galettes in a 350°F (175°C) oven for 5–10 minutes. Serve with vanilla ice cream, whipped cream, or a light dusting of powdered sugar.

Q7: Can I make them gluten-free?
A7: Yes! Use a gluten-free all-purpose flour blend. The texture may be slightly different, but the flavor will still shine.

Q8: How do I get the pastry extra flaky?
A8: Keep the butter cold and don’t overwork the dough. Rolling it out gently and chilling before baking helps create those tender, flaky layers.

Q9: Can I use regular sugar instead of turbinado or demerara sugar for topping?
A9: Yes! Regular granulated sugar will work, though it won’t give quite the same sparkling crunch on top.

Q10: Can I double the recipe for a larger batch?
A10: Absolutely! Just make sure you have enough baking sheets and space in the fridge for chilling extra dough if needed.

Conclusion

These Mini Strawberry Rhubarb Galettes combine buttery, flaky pastry with sweet-tart fruit for a dessert that’s both rustic and elegant. Perfect for spring, summer, or any time you want a little taste of homemade bakery magic, they’re sure to impress friends, family, or anyone lucky enough to enjoy one. Each bite delivers a wonderful balance of flavors and textures—a golden, crunchy crust, soft fruit, and that perfect hint of sweetness and tang. Baking these galettes is a little act of joy, and the results are pure deliciousness.

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