I tried a Strawberry Rhubarb Galette for the first time, from the farmers market here in Fort Collins the second week the market opened. It was from my favorite pastry shop, The Little Bird Bakeshop. It has been on my mind for over a month. The flaky pastry, the crunch of the sugar, the tangy sweetness of strawberries and rhubarb…it was heavenly.
Finally, last weekend I bought a bunch of rhubarb from the market, strawberries and puff pastry and decided to give it a go.
Being my toughest critic, I can say this recipe has won me over. I’ve made it twice now, and both times I decided I could eat 100 of them and be as happy as a clam.
Of course, serving Galettes with a stiff whipped cream makes it that much more exciting. Not necessary, but well worth it.
And, serving them on your great grandmother’s fancy dessert plates makes it kind of special.
serves: 9 mini galettes.
1 Sheet puff pastry, thawed and cut into 9 equal sized squares
1 C. Strawberries, sliced
1 C. Rhubarb, sliced thin
2 tsp. Ground cinnamon
1Tbs. Arrowroot Powder (or cornstarch)
1/8tsp. Course Sea Salt
Course Sugar for sprinkling
Whipped Cream for serving on the side
On a lightly floured, clean work surface, thaw and cut pastry into 9 equal squares
Preheat oven to 400F.
In a medium sized bowl, combine strawberries, rhubarb, sugar, arrowroot powder, cinnamon, and salt. Stretch each pastry square a little, lay flat and place a large spoonful of fruit mixture into the middle of the pastry. Fold over and crimp the edge making a circle around the fruit mixture.
Lay your pastries on a cookie sheet lined with parchment paper, slippat or the shiny side up of aluminum foil. Brush edges of pastry with melted butter and sprinkle with sugar.
If your oven hasn’t finished preheating, place pastries in the freezer until the oven is ready. If the oven is ready, bake them for 30-35 minutes, or until the pastry is golden and the mixture is bubbling.
Serve with a stiff whipped cream, or ice cream on the side.