Description
Rustic, free-form pastries filled with a sweet-tart combination of fresh strawberries and rhubarb, wrapped in a flaky golden crust. Perfect individual desserts that capture the essence of summer.
Ingredients
Scale
- 1 cup strawberries, hulled and sliced
- 1 cup rhubarb, chopped
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 pre-made pie crust
- 1 egg
- 1 tablespoon milk
- 1 tablespoon butter, cut into small pieces
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, combine strawberries, rhubarb, sugar, cornstarch, vanilla, and lemon juice. Let sit for 10 minutes.
- Roll out pie crust and cut into 6-8 inch circles.
- Place fruit mixture in center of each crust, leaving border.
- Fold edges over filling, creating pleats.
- Whisk egg and milk; brush over crust edges.
- Dot filling with butter pieces.
- Bake 25-30 minutes until golden and bubbling.
- Cool slightly before serving.
Notes
- Don’t overfill to prevent leaking
- Use fresh fruit for best results
- Can be made ahead and frozen before baking
- Serve with vanilla ice cream or whipped cream
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 galette
- Calories: 225
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg