Mini Strawberry Rhubarb Galettes

by Heidi @ Food Doodles on July 2, 2013

I have some delicious galettes for you today.  In case you don’t know, a galette is basically a rustic pie, baked without a pie plate.  Trust me when I say they make a huge mess. 

Whole Grain Strawberry Rhubarb Galettes
Line your baking sheet!  Or maybe that was just my incredibly juicy berries (and not so perfect crust).  But better to be safe than sorry and line your sheet.  Plus you don’t want those fabulous fruit juices fusing your galette to your baking sheet because that would be sad.

Along the same lines of these making a mess… Don’t worry that you messed them up.  Because you’ll peek in on these in the oven at 10 minutes and 20 minutes into the baking time and worry about what you did wrong.  They look ugly!  To put it lightly.  But they bake up into perfection, so relax 🙂

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I made these yesterday when it was really hot and humid so my perfectly crisp and flaky pie crusts didn’t last long.  But let me tell you, I used to be terrified of pie crusts. 

I had to mentally prepare myself to make pie crust because they made me so nervous, but not any longer.  As long as you prepare all your ingredients ahead of time and have everything ready to go, you’ll be fine.

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Before I had really made pie, I remember my mother-in-law giving a little demo to her daughters (and us daughters-in-laws) on making pie pastry.  I can honestly say my pastry would still really suck if it weren’t for that simple 5-minute demo.

I wish I could give you all a little demo like that, but I don’t think I’m going to get into video blogging anytime soon, so instead, I just have a few little tips for you to make perfect pie pastry, with or without whole grains.

Have all your ingredients and tools cold.  You probably already know your butter needs to be cold, but this includes your flour, water and even your bowl and pastry cutter (or the blades of your food processor!).  Stick everything in your freezer until ready to make your pastry.

Work fast.  I think this one goes without saying.  And this rule is why I use a food processor since cutting in butter takes me forever.  If you take forever cutting in the butter like I do, or if you take forever with your hands in the dough it will warm up.  Touch it as little as possible and…

Don’t overmix.  Pastry should only be “kneaded” to incorporate the flour and butter that hasn’t been mixed in yet.  Kneading develops gluten.  Gluten makes your pastry tough.  Get your dough together and stop touching it.

Add as little water as possible for the dough to stick together.  This goes along with not over-mixing your dough you should just add enough water to get it to start sticking together, then squeeze the dough together to distribute the water so you don’t need to add more.

And lastly, practice makes perfect. 🙂  Don’t expect perfection on your first try or even your 10th try.  Just learn from your mistakes and more importantly, keep trying!

If you have some experience making pastry, what are your tips for getting it to turn out perfect?

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For another dessert with this flavor combination, try this Gluten-Free Strawberry Rhubarb Pie!

Mini Strawberry Rhubarb Galettes
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 6 - 4" galettes
Author: Heidi @ Food Doodles
  • 1 recipe Whole Wheat Rye Pie Crust recipe below
  • 1/4 C almonds ground until fine
  • 1/2 C sugar divided
  • 2 C chopped rhubarb
  • 3 C fresh strawberries roughly chopped
  • 1 1/2 tbsp butter melted
  • 2 tbsp extra raw sugar for sprinkling
  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 1/4 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 1/4 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 1/3 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.
Recipe Notes

Sucanat, palm sugar or even brown sugar are fine but I prefer a coarse, raw sugar for these rustic pies 🙂


Whole Wheat Rye Crust
Author: Heidi @ Food Doodles
  • 3/4 C whole wheat pastry flour or white whole wheat flour
  • 3/4 C whole grain rye flour
  • 2 tsp sugar
  • Generous pinch sea salt
  • 9 tbsp salted butter chopped into small pieces and frozen
  • 1/3 C ice cold water plus extra if needed
  1. Prepare all your ingredients. Stir together the flours, sugar and salt and place in the freezer. Measure out a little more than 1/3 C cold water and place in the freezer while prepping the rest of your ingredients. Alternatively add ice to make the water super cold instead of leaving it in the freezer. You can also add your bowl and other equipment to the freezer to chill them as you want to keep the pastry as cold as possible.
  2. When ready to make your pastry add the dry ingredients to your food processor and add the butter. Pulse until the butter is chopped into small pieces, about the size of small peas. Pour out the flour mixture into your original bowl. Drizzle in a little less than 1/3 C water and stir with a fork, adding more water only as needed. Use your hands to squeeze the dough together and knead/squeeze the dough just 4-5 times to help it to stick together. Divide into as many crusts as you want to make, wrap in plastic wrap and place in the fridge for 30 minutes before rolling or the freezer up to 3 months.
Recipe Notes

Remember, have all your ingredients and tools cold, work fast, don't over mix and above all, practice makes perfect!


Leave a Comment

{ 8 comments… read them below or add one }

1 Heather July 8, 2013 at 06:35

I love galettes! Your tips are great, I follow the same one pretty much to a T! I think the a lot of people “over think” making pie dough/pastry and tend to “touch it / over handle ” it- 9 times out of 10 it will come together, like you say- just move fast!


2 Erin @ Texanerin Baking July 3, 2013 at 14:45

Oh, Heidi!

These look… amazing. Love them! So pretty and summery and bright and cheerful. Such a beautiful dessert.

Happy belated Canada Day to you! 😀


3 Eat Good 4 Life July 3, 2013 at 09:20

Wow, those strawberries look awesome. I though rhubarb season was over. I have never made anything with rhubarb before. I have had several things to do on my baking list with it but I have not gotten around to it 🙁 By the way email me bc you were one of the people that won the eBooks 🙂


4 Susan July 3, 2013 at 09:04

I’ve been making pastry (i.e. pie crusts) for a very long time. The one tip my mother taught me was to add as little water as possible, because too much water also makes for tough pastry. Shortening, on the other hand, makes it flaky. I’ve always known to have my butter and water ice cold, but had never before heard of keeping all the ingredients and tools cold. I’m sure that will help to get the pastry to turn out well.

The rye pastry with strawberries sounds like an intriguing combination.


5 Heidi @ Food Doodles July 4, 2013 at 16:09

Oh yes! I should really add a note about adding as little water as possible, that is so important too! I know shortening makes pastry flaky, but I love the flavor of butter so much more(and don’t like using shortening at all for anything!). And with practice I’ve found that I can get nice flaky pastry with butter as well 🙂


6 Susan July 4, 2013 at 16:52

Heidi, butter and shortening serve the same function. They are both fats, but butter is healthier, as well as having a nicer taste. So that’s why you can get good flaky pastry using it. 🙂


7 Maryea {Happy Healthy Mama} July 3, 2013 at 05:21

Strawberry season is the best! Sadly, ours is already finished here in Ohio. 🙁 I have a ton in my freezer from when I went picking, though. 🙂 These look fantastic!


8 Joanne T Ferguson July 3, 2013 at 01:35

G’day! Hope all Canadians enjoyed Canada Day, true!
Your recipe and photo looks SO yum! I JUST finished lunch, but reckon I have some room to come through the screen and taste this now too! lol
Cheers! Joanne


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