Flaky Mini Strawberry Rhubarb Galettes

Here are my mini strawberry rhubarb galettes, with a buttery, flaky homemade crust, and a sweet-tart filling made with fresh strawberries, tangy rhubarb, brown sugar, and a hint of ginger.

These little galettes are perfect for spring and summer when rhubarb is in season. I love making individual-sized ones because everyone gets their own little pie, and there’s no need to fuss with a pie pan. Plus, they look so cute on a dessert plate!

What Kind of Rhubarb Should I Use?

Both fresh and frozen rhubarb work great for these galettes, so use whatever you have on hand. If you’re buying fresh rhubarb, look for stalks that are firm and crisp – the color can range from green to deep red, and both taste the same despite what you might think. The most important thing is to not thaw your rhubarb if you’re using frozen, as the extra moisture can make your galettes soggy. Just dice it up while it’s still frozen and toss it right into your filling mixture with the strawberries.

Options for Substitutions

These little galettes are pretty forgiving when it comes to swaps:

• Rhubarb: If rhubarb isn’t in season or you can’t find it, you can make these with all strawberries instead. Just increase the strawberries to 4 cups total and maybe add a bit more lemon juice for tartness.
• Strawberries: Feel free to swap strawberries with other berries like raspberries, blueberries, or blackberries. You might need to adjust the sugar depending on how sweet your berries are.
• Turbinado or demerara sugar: Regular granulated sugar works fine for sprinkling on top, though you’ll miss out on that nice crunch. Coarse sanding sugar is another good option.
• Corn starch: You can use tapioca starch or arrowroot powder in the same amount. All-purpose flour works too, but use 3 tablespoons instead of 2.
• Butter: For the pastry dough, butter is really important for that flaky texture, so I wouldn’t recommend substituting it here.
• Egg yolk: If you’re out of eggs, you can brush the dough with heavy cream or milk instead for that golden finish.

Watch Out for These Mistakes While Baking

The biggest mistake when making galettes is working with warm dough, which leads to butter melting before it hits the oven and results in a tough, greasy crust instead of flaky layers – keep your dough cold by freezing it as directed and work quickly when rolling it out.

Overfilling your galettes is another common problem that causes the filling to leak out during baking, so stick to about ½ cup of filling per mini galette and leave that full inch border around the edges.

Skipping the cornstarch or using too little means you’ll end up with a watery, runny filling that makes the bottom crust soggy, so make sure to mix it thoroughly with your fruit before assembling.

Finally, don’t pull your galettes from the oven too early – they need to bake until the filling is actively bubbling in the center and the crust is deeply golden, which ensures the cornstarch has properly thickened and your bottom crust stays crisp.

What to Serve With Mini Strawberry Rhubarb Galettes?

These little galettes are perfect on their own, but a scoop of vanilla ice cream on top takes them to the next level – the cold creaminess pairs so well with the warm, tart filling. I also love serving them with fresh whipped cream or a dollop of mascarpone cheese if you want something a bit richer. For a fun brunch spread, set out a platter of these galettes alongside some coffee or tea, and maybe add some fresh berries on the side. They’re also great as a dessert after a light dinner, especially during spring and summer when strawberries and rhubarb are in season.

Storage Instructions

Store: These mini galettes are best enjoyed the day you make them when the crust is still crispy and flaky. But if you have leftovers, keep them loosely covered at room temperature for up to 2 days, or in the fridge for up to 4 days if it’s really warm out.

Freeze: You can freeze the baked galettes in an airtight container for up to 2 months. Just let them cool completely first, then wrap each one individually in plastic wrap before freezing. They also freeze great unbaked – assemble them, freeze on a baking sheet until solid, then transfer to a freezer bag and bake straight from frozen, adding a few extra minutes to the bake time.

Serve: To bring back that fresh-baked texture, warm the galettes in a 350°F oven for about 10 minutes. The crust will crisp up again and the filling will get nice and warm. They’re delicious on their own or with a scoop of vanilla ice cream on top.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1950-2150
• Protein: 18-22 g
• Fat: 75-85 g
• Carbohydrates: 315-340 g

Ingredients

For the crust:

• 2 cups all-purpose flour
• 1 1/2 tablespoons sugar
• 1 teaspoon salt
• 12 tablespoons cold butter (cut into 1/2-inch cubes)
• 7 to 8 tablespoons ice-cold water

For the filling:

• 2 cups strawberries (hulled and sliced 1/4-inch thick)
• 2 cups rhubarb (cut into 1/2-inch chunks)
• 1/2 cup golden brown sugar
• 2 tablespoons granulated sugar
• 1 tablespoon fresh lemon juice
• 3 tablespoons corn starch
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground ginger

For the topping:

• 1 egg yolk
• 2 teaspoons water
• 1/4 cup coarse turbinado sugar

Step 1: Make the Pie Dough

• 2 cups all-purpose flour
• 1 1/2 tablespoons sugar
• 1 teaspoon salt
• 12 tablespoons cold butter
• 7 to 8 tablespoons ice-cold water

Combine flour, sugar, and salt in a food processor and pulse for 5 seconds to blend.

Add the cold butter cubes and pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible—this creates a flaky crust.

Add ice water one tablespoon at a time, pulsing briefly after each addition, until the dough just comes together when squeezed (you may not need all the water).

Form the dough into a disk, wrap tightly in plastic wrap, and freeze for at least 1 hour.

I find that really cold dough is key to achieving those gorgeous, crispy, flaky edges, so don’t skip the freezing step.

Step 2: Prepare the Filling

• 2 cups strawberries
• 2 cups rhubarb
• 1/2 cup golden brown sugar
• 2 tablespoons granulated sugar
• 1 tablespoon fresh lemon juice
• 3 tablespoons corn starch
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground ginger

While the dough freezes, combine the sliced strawberries, rhubarb chunks, golden brown sugar, granulated sugar, lemon juice, corn starch, vanilla extract, and ground ginger in a bowl.

Toss gently until the fruit is evenly coated and the corn starch dissolves slightly into the juices.

Let sit at room temperature so the flavors meld.

The corn starch will thicken the filling during baking and prevent the galettes from becoming soggy, while the ginger adds a subtle warmth that complements the tartness of the rhubarb.

Step 3: Shape the Galettes

• pie dough from Step 1
• filling mixture from Step 2

Remove the dough from the freezer and cut it into 4 equal pieces.

Working with one piece at a time, place it between two sheets of parchment paper and roll out to an 8-inch circle, about 1/8-inch thick.

Slide the parchment onto a baking sheet, then gently peel off the top layer of parchment.

Spoon about 1/4 of the filling into the center of the dough circle, leaving a 1-inch border all around.

Fold the dough edges up and over the filling, creating loose pleats and allowing some filling to peek through in the center—the rustic, imperfect look is part of the charm.

Repeat with the remaining three dough portions.

Once all galettes are shaped and on baking sheets, freeze them for at least 20 minutes (this prevents them from spreading too much in the oven).

Step 4: Brush and Finish

• 1 egg yolk
• 2 teaspoons water
• 1/4 cup coarse turbinado sugar

About 20 minutes into the freezing time, preheat the oven to 375°F.

In a small bowl, whisk together the egg yolk and water to create an egg wash.

Remove the galettes from the freezer and brush the dough edges (not the filling) with the egg wash using a pastry brush, then generously sprinkle the coarse turbinado sugar over the dough edges.

The egg wash creates a beautiful golden sheen and helps the sugar adhere, giving you those delicious caramelized, crunchy edges.

Step 5: Bake Until Golden and Bubbling

Bake the galettes at 375°F for 15 to 40 minutes, depending on your oven and how thawed the dough is.

Start checking around 15 minutes—the galettes are done when the crust is deep golden brown and the filling is bubbling around the edges (you’ll see a bit of the fruit juices peeking out).

If the dough edges are browning too quickly, loosely tent the galettes with foil for the remaining bake time.

Cool for 5 to 10 minutes on the baking sheet so the filling can set slightly before serving.

Flaky Mini Strawberry Rhubarb Galettes

Delicious Flaky Mini Strawberry Rhubarb Galettes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 4 galettes

Calories: 2050

Ingredients Method

Ingredients

  

For the crust

• 2 cups all-purpose flour
• 1 1/2 tablespoons sugar
• 1 teaspoon salt
• 12 tablespoons cold butter (cut into 1/2-inch cubes)
• 7 to 8 tablespoons ice-cold water

For the filling

• 2 cups strawberries (hulled and sliced 1/4-inch thick)
• 2 cups rhubarb (cut into 1/2-inch chunks)
• 1/2 cup golden brown sugar
• 2 tablespoons granulated sugar
• 1 tablespoon fresh lemon juice
• 3 tablespoons corn starch
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground ginger

For the topping

• 1 egg yolk
• 2 teaspoons water
• 1/4 cup coarse turbinado sugar

Method

 

1. Combine flour, sugar, and salt in a food processor and pulse for 5 seconds to blend. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible—this creates a flaky crust. Add ice water one tablespoon at a time, pulsing briefly after each addition, until the dough just comes together when squeezed (you may not need all the water). Form the dough into a disk, wrap tightly in plastic wrap, and freeze for at least 1 hour. I find that really cold dough is key to achieving those gorgeous, crispy, flaky edges, so don't skip the freezing step.
2. While the dough freezes, combine the sliced strawberries, rhubarb chunks, golden brown sugar, granulated sugar, lemon juice, corn starch, vanilla extract, and ground ginger in a bowl. Toss gently until the fruit is evenly coated and the corn starch dissolves slightly into the juices. Let sit at room temperature so the flavors meld. The corn starch will thicken the filling during baking and prevent the galettes from becoming soggy, while the ginger adds a subtle warmth that complements the tartness of the rhubarb.
3. Remove the dough from the freezer and cut it into 4 equal pieces. Working with one piece at a time, place it between two sheets of parchment paper and roll out to an 8-inch circle, about 1/8-inch thick. Slide the parchment onto a baking sheet, then gently peel off the top layer of parchment. Spoon about 1/4 of the filling into the center of the dough circle, leaving a 1-inch border all around. Fold the dough edges up and over the filling, creating loose pleats and allowing some filling to peek through in the center—the rustic, imperfect look is part of the charm. Repeat with the remaining three dough portions. Once all galettes are shaped and on baking sheets, freeze them for at least 20 minutes (this prevents them from spreading too much in the oven).
4. About 20 minutes into the freezing time, preheat the oven to 375°F. In a small bowl, whisk together the egg yolk and water to create an egg wash. Remove the galettes from the freezer and brush the dough edges (not the filling) with the egg wash using a pastry brush, then generously sprinkle the coarse turbinado sugar over the dough edges. The egg wash creates a beautiful golden sheen and helps the sugar adhere, giving you those delicious caramelized, crunchy edges.
5. Bake the galettes at 375°F for 15 to 40 minutes, depending on your oven and how thawed the dough is. Start checking around 15 minutes—the galettes are done when the crust is deep golden brown and the filling is bubbling around the edges (you'll see a bit of the fruit juices peeking out). If the dough edges are browning too quickly, loosely tent the galettes with foil for the remaining bake time. Cool for 5 to 10 minutes on the baking sheet so the filling can set slightly before serving.