Spring means one thing when it comes to sweets...
... strawberries and rhubarb (oh, and some blackberries too)...
... gently sautéed...
... and neatly tucked into a rustic round of pie dough...
... a perfect mini galette.
This recipe is simple and fun to do with little helping hands. Neatness does not earn extra points. The more free-form the better!
Strawberry, Blackberry, Rhubarb Galette:
Makes Four 4-5" Mini Galettes
1/2 cup sugar
1/4 cup flour
2 cups strawberries cut into big pieces
2 cups rhubarb in 1/2" cubes
2 tbl. butter
1 egg (for egg wash)
2 tbl. milk (for egg wash)
powdered sugar for dusting
Your favorite pie dough recipe for 1 crust (click here for a great recipe if you don't already have a favorite, or you could even use puff pastry dough from the freezer section of your grocer in a pinch).
Place the butter in a sauce pan and add the chopped rhubarb. Saute for 2-5 minutes until it begins to soften and then add the strawberries and the flour and the sugar, making sure the temperature is low. Gently stir until the sauce begins to thicken and then remove to a bowl and place in the refrigerator to chill for 15 minutes or so until cool.
Divide your pie dough into 4 pieces and roll into about 6-7" rustic circles. Take the cooled pie filling and place in the centers of the 4 rounds leaving about a 2" edge on all sides, adding a few blackberries on top of the filling. Gently fold the edges in and pinch the dough together where it overlaps.
Don't worry at all about how they look, the more rustic the better, which makes this a perfect job for aspiring junior chefs.
Place on a parchment lined sheet pan and put them in the freezer until firm (about 10 minutes). Pre-heat the oven to 375.
Beat the egg in a small bowl with the milk and brush onto the top crusts of the galettes and sprinkle with a little granulated sugar. Bake for 20-25 minutes or until the crusts are golden brown and the fruit is bubbling.
Let cool for a bit and serve dusted with powdered sugar.
Happy Spring Baking!!
*Last time in recipes: Spring Macaroons