Mini Strawberry-Rhubarb Galettes

Name: Mini Strawberry-Rhubarb Galettes
Total time: 3 h 25 min
Yield: 10 serving(s)
Ingredients: 2 1/2 c. all-purpose flour, spooned and leveled, plus 3 tablespoons, divided, plus more for work surface; 1 1/2 tsp. kosher salt, plus a pinch, divided; 1 c. (2 sticks) cold unsalted butter, cut into pieces; 6 to 10 tablespoons ice water; 6 tbsp. granulated sugar; 1 tsp. lemon zest; 3/4 lb. fresh strawberries, hulled and sliced (2 cups); 6 oz. fresh or frozen rhubarb, sliced (1 1/4 cups); 1 large egg, beaten; 1 tbsp. demerara sugar; 1 1/2 tbsp. strawberry jelly, melted

These delicious treats taste like the flavors of spring.

By Torie CoxPublished: Feb 11, 2020

2 Ratings

Jump to recipe

BRIAN WOODCOCK

Yields:

10 serving(s)

Total Time:

3 hrs 25 mins

Nothing looks more elegant than these beautiful galettes, made with fresh strawberries and best served warm with a scoop of ice cream.

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Ingredients

2 1/2 cups all-purpose flour, spooned and leveled, plus 3 tablespoons, divided, plus more for work surface
1 1/2 tsp. kosher salt, plus a pinch, divided
1 cup (2 sticks) cold unsalted butter, cut into pieces
6 to 10 tablespoons ice water
6 Tbsp. granulated sugar
1 tsp. lemon zest
3/4 lb. fresh strawberries, hulled and sliced (2 cups)
6 oz. fresh or frozen rhubarb, sliced (1 1/4 cups)
1 large egg, beaten
1 Tbsp. demerara sugar
1 1/2 Tbsp. strawberry jelly, melted

Directions

1. Step 1Line two rimmed baking sheets with parchment paper. Pulse 2 1/2 cups flour and 1 1/2 teaspoons salt in a food processor until combined, 1 or 2 times. Add butter and pulse until butter is the size of peas, 8 to 10 times. Transfer mixture to a bowl. Add 6 tablespoons ice water and stir with your fingertips until no dry patches of flour remain and dough holds together when squeezed (add additional water, 1 tablespoon at a time, if needed). Divide dough in half; flatten halves into disks and wrap in plastic. Chill at least 2 hours or up to overnight.
2. Step 2Working with one disk at a time, roll dough to 1/8-inch thickness on a floured surface. Cut out 5 rounds, using a 5-inch round cookie cutter, rerolling scraps once, if necessary. Repeat with second disk. Transfer rounds to prepared baking sheets; refrigerate 30 minutes.
3. Step 3Whisk together granulated sugar, lemon zest, remaining 3 tablespoons flour, and remaining pinch salt in a bowl. Add strawberries and rhubarb; toss to coat. Spoon filling into center of dough rounds (about 1/4 cup each), leaving a 3/4-inch border. Brush edges of dough with egg. Fold dough onto filling, overlapping it as you go. Lightly brush dough with egg; sprinkle with demerara sugar, dividing evenly. Freeze 30 minutes.
4. Step 4Preheat oven to 425°F with oven rack in lowest position. Bake until golden brown and filling is bubbly, 25 to 30 minutes. Brush fruit with jelly. Serve warm or at room temperature.