Mini Strawberry Rhubarb Galettes
 
Prep time
Cook time
Total time
 
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Yield: 6 - 4" galettes
Ingredients
  • 1 recipe Whole Wheat Rye Pie Crust, recipe below
  • ¼ C almonds, ground until fine
  • ½ C sugar, divided
  • 2 C chopped rhubarb
  • 3 C fresh strawberries, roughly chopped
  • 1½ tbsp butter, melted
  • 2 tbsp extra raw sugar for sprinkling
Instructions
  1. Preheat oven to 400 degrees. Prepare a rimmed baking sheet by lining with parchment or a non stick liner.
  2. In one bowl stir together the ground almonds and ¼ C sugar. Set aside.
  3. Roll out pastry. For these galettes I made 6 - 4" galettes so I divided the dough into 6" before chilling then rolled them to about 6" before filling. This recipe will make 3 - 7" galettes or 2 - 10" galettes, but baking time will need to be adjusted.
  4. For these mini galettes, roll out pastry to 6" in diameter, as round as possible.
  5. Spread a spoonful of the almond sugar mixture to each one, about an inch from the edge.
  6. Top with chopped fresh fruit, mounding in the middle. Sprinkle with the remaining ¼ C sugar.
  7. Gently fold up the edges, pushing the folds together(brushing with water to get them to stick if needed). Brush the crusts with melted butter and sprinkle with a coarse, raw sugar. Place in the lower ⅓ of the oven and bake for 35-40 minutes until golden brown and the juices are bubbling, rotating the baking sheet as needed. Remove from the oven and let cool on the sheets for 5-10 minutes. Run a butter knife along the edge of the crust to remove any fruit juices that have dripped out before they cool. Very carefully lift the galettes onto a wire rack to cool for 15-20 minutes or longer before serving.
Notes
Sucanat, palm sugar or even brown sugar are fine but I prefer a coarse, raw sugar for these rustic pies :)
Recipe by Food Doodles at http://fooddoodles.com/2013/07/02/mini-strawberry-rhubarb-galettes-with-whole-grain-rye-crust/