Want to make an easy, rustic fruit dessert that’s both fun and delicious? These mini strawberry rhubarb galettes are just the thing. A casual twist on traditional pie, my mini galettes are perfect for individual desserts. They have a buttery homemade crust wrapped around a bright, tangy-sweet strawberry rhubarb filling with just the right touch of lemon juice and vanilla. It’s the perfect springtime or summer dessert.
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Why Mini Galettes Are the Perfect Spring Dessert
- Mini Galette = More Crust: The best thing about a mini galette, in my opinion, is that you get more buttery, flaky crust with each serving.
- Fun-sized individual servings: A mini dessert is so fun! If you're having a party, everyone gets their own mini dessert. And you can easily adapt them into one large, shareable version too.
- Quick and simple dessert: Unlike a full pie, these simple fruit galettes are fuss-free and rustic (no fancy crimping of the edges required). It's easier than a big pie, takes less time, but the strawberry-rhubarb filling is just as delicious and the pie crust just as flaky as a big pie.
- Easily prep ahead of time: You can prep the galette dough in advance, then assemble with the filling and bake fresh for a warm, bakery-style finish just before serving.
- Delicious filling: This filling was inspired by my love for rhubarb and strawberries together. I added lemon juice, creamy vanilla pure extract, and cinnamon, because sugar and spice are always nice together. All these flavors enhance the taste of the fruity filling. The fresh, citrusy lemon juice also brightens the fruit without overwhelming it.
What Makes the Crust So Good?
The crust is my favorite part. I use a folding technique when making the dough (like a rough puff pastry), which creates layers. That means when you bite into one of these mini galettes, the crust shatters just a little because it's crisp, flaky, buttery.
A Few Key Tips for This Fruit Galette
- Keep your dough cold when rolling and shaping
- Chill the assembled galettes again before baking so they hold their shape
- Make the filling right before assembly so it doesn’t get watery
For more fruit galette recipes try my blackberry or raspberry galettes. And if you picked this recipe because you like strawberries and rhubarb try my strawberry crumble or my rhubarb crumble.
Key Ingredients for Strawberry Rhubarb Galette
- Fresh Strawberries: This dessert is best made with in-season fresh strawberries that. Since the strawberries are naturally sweet, this dessert won't need a lot of sugar. The problem with frozen strawberries is that they will give off a lot more liquid as they bake so the filling may not set
- Fresh Rhubarb: For the best flavor and appearance, choose rhubarb stalks that are firm, crisp, and vibrant red. Don't use stalks that have dried up (limp, bruised, no shine) or all green rhubarb. Rhubarb that has dried up won't produce as much liquid so the filling may seem a little dry. Green rhubarb also won't produce that same bright red filling, however the tartness will be about the same. Also, remove and discard the leaves when preparing rhubarb, as they are toxic and unsafe to eat.
- Tapioca Flour: Tapioca flour is my preferred thickener for this filling because it creates a clear, glossy finish, unlike cornstarch, which can leave it cloudy. I used 2 tablespoons, which is enough to help the filling hold its shape without becoming rubbery. The goal is a thick, juicy texture that stays in place, so it’s important to use a light hand with any thickener to avoid a gummy or stiff result.
- Homemade Pie Crust: My recipe for all-butter pie dough (with my proven technique for creating layers of flakiness) will give you a flaky crust that is buttery and tender. If you've never made pie dough from scratch I provide step by step ingredients to ensure your success.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How To Make A Strawberry Rhubarb Galette from Scratch
Step 1: Make the pie dough according to the directions in my pie crust recipe. Divide the dough into 4 pieces, then wrap each piece in plastic wrap and refrigerate for at least 45 minutes.
Step 2: Clean the rhubarb stalks and strawberries. Slice the fruit, then set it aside.
Step 3: Next, prepare the pie dough. Flour your work surface and roll each piece into a 7-inch circle, dusting with flour to prevent sticking. Stack the rounds and refrigerate them while you make the fruit filling.
Step 4: Whisk the sugar and tapioca flour, then gently fold with the strawberries and rhubarb.
Step 5: Whisk the sugar and tapioca flour, then gently fold with the strawberries and rhubarb.
Step 6: As soon as the dry ingredients are mixed in, start making the galettes
Step 7: Take the pie dough out of the fridge and place 2/3 cup of fruit in the center of each circle.
Step 8: Fold the edges over the filling, creating pleats as you go. Place each galette on the prepared board for chilling.
Step 9: Bake the galettes for 30-35 minutes until the crust is dark golden brown and the filling is bubbling.
Step 10: Remove the galettes from the oven and place the baking sheet on a wire rack. Let the galettes cool for 15 minutes before serving.
How to Serve Strawberry Rhubarb Galette
These galettes celebrate the best of the strawberry and rhubarb season, so you don’t need to add much to these. You can serve the galettes on their own or with a scoop of vanilla ice cream or even with a sweetened whipped cream.
How to Store Strawberry Rhubarb Galette
The pie dough can be made up to 2 days in advance, making prep a little easier. Once baked, the galettes should be allowed to cool to room temperature, then covered with plastic wrap and stored at room temperature for up to 1 day.
If your kitchen is hot or humid, it's best to refrigerate them instead. After the first day, any remaining galettes should be stored in an airtight container in the fridge for up to 2 more days. For the best texture and flavor, these galettes are best enjoyed within the first day.
Did you make these strawberry rhubarb galettes? If yes, please leave a rating and a comment below. I would love to hear from you.
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Mini Strawberry Rhubarb Galettes with Flaky Crust
Equipment
- Wire Cooling Rack
Ingredients
Pie Crust
- All-Butter Pie Dough, Single Crust Recipe
Fruit Filling
- 1/2 pound (227 grams) rhubarb sliced into 1/2-inch pieces
- 1/2 pound (227 grams) fresh strawberries sliced into coin shapes
- 1 tablespoon fresh squeezed lemon juice
- 1-1/2 teaspoons pure vanilla extract
- 2/3 cup (135 grams) granulated sugar
- 2 tablespoons (18 grams) finely ground tapioca flour
- 2 tablespoons turbinado sugar
Egg Wash
- 1 large egg
- 1 teaspoon water
Instructions
- This recipe makes 4 delicious mini galettes.
Make the Pie Dough
- Make the pie dough according to this recipe for all-butter pie dough. Divide dough into 4 equal pieces (about 95 grams each). Wrap each piece in plastic wrap and refrigerate it for at least 45 minutes and up to 2 days.
Prepare the Fruit
- While the pie dough is chilling clean the rhubarb stalks and pat them dry. Gently rinse the strawberries. Place them on some paper towels and pat them dry. Set the fruit aside while working. Slice the rhubarb into 1/2-inch pieces and slice the strawberries into coin. You want one pound of sliced fruit in total.
Roll Out the Pie Dough
- Before starting the other elements, prepare the pie dough. Generously flour your work surface. Roll each piece of dough into a 7-inch circle. Dust each piece with a little bit of flour to prevent them from sticking. Stack on top of each other and refrigerate the dough while you finish preparing the fruit filling.
- Line a half baking sheet with parchment paper for baking. Separately, place another piece of parchment paper on a cutting board or other flat surface that will easily fit into your refrigerator - this will be used for chilling the assembled galettes.
Make the Strawberry-Rhubarb Filling
- In the bowl with your sliced fruit, add the lemon juice and vanilla extract. Gently mix these ingredients together. Whisk together the sugar and the tapioca flour and gently fold it into the berries and rhubarb.
- Once your filling is ready, immediately remove the pie dough circles from the refrigerator. Working quickly and with one pie dough circle at a time, add 2/3 cup of fruit to the center of each dough circle. Fold the edges of the dough over the fruit, creating pleats along the way to form a rustic edge. Place each finished galette on the prepared parchment-lined board for refrigeration
- Remove the pie dough from the refrigerator and add 2/3 cup of fruit to the center of each dough circle one at a time. Fold the edges of the dough over the fruit creating folds along the way. Place the galettes on the prepared board that will fit into the refrigerator. It’s okay if the galettes touch.
- Refrigerate the assembled galettes for 45 minutes. Preheat the oven to 375°F 20 minutes before removing the galettes from the refrigerator.
Bakes the Galettes
- Make the egg wash by whisking together the egg and the water in a small bowl.
- Remove the assembled galettes from the refrigerator and place them on the prepared half baking sheet.
- Brush each galette with the egg wash, making sure to brush under the folds, which will help the galettes stay together as they bake. Sprinkle each galette with turbinado or raw sugar.
- Bake the galettes for 30-35 minutes until the crust is dark golden brown and the filling is bubbling. Remove the galettes from the oven and place the baking sheet on a wire rack.
- Let the galettes cool for 15 minutes before serving.
Serving the Galettes
- These taste great plain, but you can also serve them with vanilla ice cream or sweetened whipped cream.
Storing the Galettes
- The galettes can be stored at room temperature for 1 day covered with plastic wrap. If your kitchen is hot and humid, I recommend storing them in the refrigerator after they have cooled to room temperature or at least by the end of the day.
Lisa Weber says
The crust of these galettes is great. I felt the refrigerator rest with the filling inside led to too much juicing. A fair amount ran out, but in the end, the overall dessert was delicious. My berries were sweet, but with the rhubarb, I did need the full amount of sugar.