Strawberry Rhubarb Galette | Jennifer Hulley Food Photographer, Hamilton / Toronto Ontario

 

I love rhubarb. You plant some in your yard, barely make an effort to take care of it and somehow by some miracle its the size of a monster and you have more rhubarb then you know what to do with. This is my kind of gardening. Low input/demand, high output/reward. The fact that rhubarb is delicious is a bonus. If you are like me and approach baking the way I do gardening with a minimal input/maximum reward mentality. Then do I have a treat for you!  Here is a recipe for mini strawberry rhubarb galettes. A recipe that I modified from Martha Stewart. You ready? 

 
 

Ingredients:

1 450g pack of frozen butter puff pastry

1 1/2 cups chopped rhubarb
1 1/2 cups chopped strawberries

1/2 cup sugar
1/8 tsp salt
1 tbsp cornstarch
cinnamon, to taste

1 egg white, beaten
coconut palm sugar

Directions:

1. Preheat oven to 400 degrees. On a lightly floured surface, roll out pastry 1/8 inch thick (unless you score a frozen roll that is already that thick like I did! In which case, you win. Pat yourself on the back and proceed to step 2.

2. Cut each pastry sheet into 4 squares,  for 8 in total.

3. Place pastry squares on baking sheet. Line with parchment paper unless you like scraping off rock hard melty fruit sugar goo ie: concrete.

4. Stir together rhubarb, strawberries, sugar, cornstarch, cinnamon and salt.

5. Scoop 1/3 cup fruit mix into the center of each pastry square.

6. Fold edges in; crimp to form rounds. If like me, you struggle with this, just squish it together in a way that sticks.

7. Brush edges of pastry with beaten egg white and sprinkle with coconut palm sugar.

8. Freeze until firm, at least 20 minutes.

9. Bake, rotating sheet halfway through, until golden brown and fruit is bubbling, this takes around 30 to 35 minutes.

10. Transfer to a wire rack to cool, or cool on the pan while taking zillions of photos and have to pry it off with a spatula (sounds scarym but it actually works fine).

11. Serve with whipped cream, ice cream or just use your plain old hands and enjoy at a bbq as a pie on the go. Even unaccompanied, these galettes taste great!

 
 

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