Simple prep and beautiful presentation! Strawberry rhubarb galettes are busy momma friendly and definitely kid approved!
It’s strawberry season in Michigan!
And early at that! We aren’t used to picking until the end of June, but with our mild winter they made an early arrival, and we couldn’t be more pleased.
We love the little farm family we pick from each year, and bring home about 30 pounds each year. It just doesn’t get any sweeter and juicier than right off the vine! I spent the day freezing the majority of the strawberries, we made some strawberry water kefir (here is a lacto-fermented version), and we have my biggest bowl filled to the brim to enjoy eating fresh through the next week or so!
I usually try to do one “sweet treat” with the strawberries, and my girls really (really!) wanted strawberry pie this year. It was such a hot, muggy morning of picking strawberries that I just didn’t have it in me to fuss with a fancy pie crust topper, and I really didn’t want to heat up the house for an hour while baking a pie…
Mini pies it is! This is not as fancy as they turned out looking – I promise! I am NOT…I repeat…I am NOT a baker. I simply don’t like all the fussiness of it and I don’t have the patience for it! I used my simple, no fail, pie crust and just folded up the sides.
Imagine the look on the girls’ faces when they got to have a “whole” (mini) pie to themselves! And since it was so blazing hot that day – ice cold creamy raw ice cream was the perfect topper to these little pies.
A quick note on the galette filling! There ended up being a little more leftover than what I needed to fill my crusts. I possibly could have added more and risked some of it bubbling out (yum!), or you can use the leftover filling like I did – I poured extra over my ice cream 😉 We also used some of it for our breakfast oats the next day.
- 1 recipe pie dough of choice (I use my gluten free pie dough recipe - 1 recipe. I add an extra TB or 2 of honey or sugar to the pie crust since this is a sweet recipe - that dough can be used for savory items so it is pretty neutral.)
- 1¼ cups rhubarb, sliced
- 1 TB water
- 2 TB honey (we use a local raw source)
- 2½ cups strawberries, sliced
- 3 TB water
- 3 TB honey
- 4 TB GMO free cornstarch or arrowroot
- 1 egg plus 1 TB of water for the egg wash
- A brush of honey or a sprinkling of organic pure cane sugar for the outside of the crust if you wish.
- Prepare the pie crust dough and place in the refrigerator to chill while you make the filling.
- Put the rhubarb, 1TB water, and 2 TB honey into a small sauce pan and bring to a simmer. Lightly simmer the rhubarb mixture about 4 minutes, and set aside.
- Put the strawberries, 3 TB of water, 3TB honey, and cornstarch into the sauce pan and bring to a simmer, stirring to combine just until the sauce thickens a bit - should take a couple minutes. Then turn off the heat and add in the rhubarb mixture and combine.
- Preheat the oven to 400 degrees and take out the chilled pie dough (should chill for about 30 minutes.)
- Roll out your dough on a floured surface (I use white rice flour), and use a large circle cutter to make your mini pie crust (I used the large circle lid from my collagen container). Put each pie crust onto a Silpat or parchment paper lined baking sheet.
- Spoon some of the strawberry rhubarb filling into the middle of one of the pie crusts (not too much or you won't be able to fold in the sides - about a heaping TB). Fold the edges of the crust in however you wish - doesn't have to be fancy! Do this step with the rest of the mini pie crusts.
- Whisk the egg with a TB or so of water to make an egg wash. Brush this egg wash on the pie dough and then brush with honey, or sprinkle with pure cane sugar.
- After you have finished preparing the mini galettes, bake in a 400 degree oven for 20 minutes. Cool at least 10 minutes before handling.
For more real food treat ideas, you can follow my Treat Ideas Board on Pinterest!