Mini Strawberry Rhubarb Galettes with Buttery Crust

Rhubarb is back in season — a perfect time to bake Mini Strawberry Rhubarb Galettes. These rustic single-serving tarts pair the bright tartness of rhubarb with the natural sweetness of strawberries. Each galette uses a flaky homemade pie crust, a spoonful of fruit filling, an egg wash for a golden finish, and a sprinkle of coarse sugar for crunch.

Why you’ll love this recipe

• Classic sweet-tart flavor from strawberries and rhubarb.
• Small batch: makes four individual galettes — great for sharing or portion control.
• Works with fresh or frozen fruit (do not thaw frozen fruit before assembling).
• Simpler than a double-crust pie while still delivering a beautiful, rustic result.

Recipe ingredients

Below are the ingredients for Mini Strawberry Rhubarb Galettes. Quantities provided make four galettes.

Ingredients

Crust

• 2 cups (250 g) all-purpose flour
• 1 tablespoon (12 g) granulated sugar
• 1 teaspoon (6 g) salt
• 12 tablespoons (168 g) unsalted butter, cut into tablespoons and chilled
• 5–7 tablespoons (74–103 ml) ice water

Strawberry rhubarb filling

• 2 cups strawberries, diced (fresh or frozen — do not thaw if frozen)
• 2 cups rhubarb, diced (fresh or frozen — do not thaw if frozen)
• ½ cup (100 g) light brown sugar, packed
• 2 tablespoons (25 g) granulated sugar
• 1 tablespoon lemon juice
• 2 tablespoons (16 g) cornstarch

Optional egg wash & sugar

• 1 large egg yolk
• 1 teaspoon water
• ¼ cup turbinado or demerara sugar, for sprinkling

Ingredient notes

• Use frozen fruit straight from the freezer — assembling with frozen pieces helps the filling stay firm and prevents excess juices from making the crust soggy.
• Cornstarch thickens the filling so it sets while baking.
• Keep all dough ingredients very cold to preserve flakiness. Chill cut butter and use ice water. If the dough warms, chill briefly before continuing.

Substitutions & variations

• Swap fruits: use mixed berries, peaches, or apples for different seasonal galettes.
• Use store-bought pie crusts if you prefer a shortcut.
• Serve warm with vanilla ice cream or whipped cream for a classic finish.

Equipment

• Food processor or pastry cutter (food processor speeds up dough-making)
• Rolling pin and parchment paper
• Baking sheet (half-sheet fits all four galettes)
• Mixing bowls and measuring tools

How to make Mini Strawberry Rhubarb Galettes

Step 1 — Make the dough (food processor method): Pulse flour, sugar, and salt to combine. Add cold butter and pulse until the mixture resembles coarse crumbs with no large chunks. Add up to 4 tablespoons of ice water, pulsing after each tablespoon; then add ½-tablespoon at a time until dough just begins to hold together.

Step 2 — Chill dough: Shape the dough into a ball, flatten into a disc, wrap in plastic, and freeze for about 1 hour until firm. Once chilled, divide into four equal pieces and keep unused portions refrigerated while you work.

Filling: Combine diced strawberries, diced rhubarb, brown sugar, granulated sugar, lemon juice, and cornstarch in a bowl. Toss gently and chill while you roll the crust.

Step 3 — Roll and assemble: On a sheet of parchment, flatten one dough piece, top with another parchment, and roll to about an 8-inch circle. Spoon several scoops of filling into the center, leaving a 1-inch border.

Step 4 — Fold edges: Fold the exposed dough over the filling to form a snug, rustic edge (galette will finish around 6 inches). Transfer on the parchment to a baking sheet. Repeat for the remaining dough pieces and place the pan in the freezer while the oven preheats to 375°F (190°C).

Step 5 — Egg wash: After at least 20 minutes in the freezer, whisk the egg yolk with 1 teaspoon water and brush the exposed crust edges.

Step 6 — Sugar and bake: Sprinkle demerara or turbinado sugar over the egg wash. Bake on the middle rack until the crust is golden and the filling is bubbling. Baking time varies based on how frozen the galettes were — start checking at 15–20 minutes; they may take up to 40 minutes.

Making dough without a food processor

You can make the dough by hand with a pastry cutter or fork:

1. Whisk flour, sugar, and salt in a large bowl.
2. Cut cold butter into the flour until pea-sized pieces remain and everything is well coated.
3. Add ice water 1 tablespoon at a time, mixing until the dough just comes together. Form into a disc and chill as above.

Expert baking tips

1. Freeze the butter in measured tablespoons for at least 20 minutes before using — this helps create a flakier crust.
2. Keep the dough cold. If it starts to warm while you work, return it to the freezer for a few minutes.

Common questions

Storage

Refrigerator

Store baked galettes in an airtight container in the fridge for up to 5 days.

Freezing

Freeze assembled galettes (uncooked) in a freezer-safe container for up to 1 month, or freeze baked galettes wrapped well.

Reheating

Reheat galettes in a 350°F oven until warmed through, or microwave briefly for a quick warm treat.

Recipe

Mini Strawberry Rhubarb Galettes

Servings: 4 galettes. Prep time: 30 minutes. Cook time: 30 minutes. Chill time: 1 hour 30 minutes. Total time: about 2½ hours (including chilling).

Directions (condensed)

1. Prepare the crust using the food processor or by hand and chill the dough for 1 hour.
2. Mix the filling ingredients and refrigerate briefly.
3. Divide chilled dough into four pieces, roll each to an 8-inch circle, add filling, and fold edges to form galettes.
4. Freeze assembled galettes for at least 20 minutes while preheating oven to 375°F.
5. Brush with egg wash, sprinkle with coarse sugar, and bake until golden and bubbling (15–40 minutes depending on how cold they are).
6. Cool slightly and serve warm, with ice cream if desired.

Notes

Weigh dry ingredients in grams with a food scale for the most consistent results. If using frozen fruit, assemble from frozen and avoid thawing to prevent a soggy crust.