Mini Strawberry-Rhubarb Galettes (May 2021 – Issue 2)

Source: Country Living

Prep + Cook Time: 3 hours 25 minutes
Serves 10

INGREDIENTS:

  • 2½ cups All-purpose Flour, spooned and levelled, plus 3 tablespoons, divided, plus more for work surface
  • 1½ tsp Kosher Salt, plus a pinch, divided 
  • 1 cup (2 sticks) cold Unsalted Butter, cut into pieces.
  • 6 to 10 tablespoons Ice Water 
  • 5 tbsp granulated Sugar 
  • 1 tsp Lemon Zest 
  • 340g fresh Strawberries, hulled and sliced (2 cups) 
  • 180g fresh or frozen Rhubarb, sliced (1¼ cups)
  • 1 large Egg, beaten 
  • 1 tbsp Demerara Sugar 
  • 1½ tbsp Strawberry Jelly, melted 

METHOD:

  1. Line two rimmed baking sheets with parchment paper. Pulse 2½ cups flour and 1½ 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 of 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. Working 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. Whisk 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 centre of dough rounds (about ¼ cup each), leaving a ¾-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. Preheat oven to 425°F/220°C 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.

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