• 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.