Take a Megabite

Mini Strawberry Rhubarb Galettes

Elliot is a puppy-sized big dog. These are the cupcake of pie.

These were birthday galettes. And since they were a gift, I had to try them to be sure they were good before I gave them away, right? I also had to eat one when I got home from giving them away to be REALLY sure before bed, right? I know something’s good when I have to “make sure” by lots of sampling. Now you know.

Mini Strawberry Rhubarb Galettes (makes 8 mini galettes)
Recipe adapted from: Recipezaar + Farm Journal Complete Pie Cookbook

Ingredients:

dough-

• 1 1/4 cup flour
• 1 T sugar
• 1/4 t kosher salt
• 1/4 cup unsalted butter (1/2 stick), cold and cut into cubes
• 1/3 cup ice water

filling -

• 1 cup strawberries, quartered + chopped
• 1 cup rhubarb, chopped
• heaping 1/2 cup sugar
• 2 T flour ( 1/2 of 1/3)
• pinch of salt

topping (optional)  -

• a bit of crumb topping or turbinado sugar

Directions:

1. Make galette dough: mix the dry ingredients in a large bowl. Cut in the butter until it is distributed through the flour, but still in large, pea-sized chunks. Add the ice water all at once and mix just until the dough starts to come together. Gather the dough in your hands, divide in half and shape each half into a disk- don’t worry if you see large streaks of butter- they are supposed to be there. Wrap each disk in plastic wrap and chill for at least an hour before rolling out.
2. Cut each disk into 4 equal pieces. Roll out each disk of dough on a lightly floured surface, about 1/8-inch thick.  Settle each circle of dough onto a baking sheet or two lined with parchment paper.
   
3. Prepare the strawberry rhubarb filling. Toss the strawberries, rhubarb, sugar, flour and salt together. Divide te fruit mixture amongst the dough, leaving a 1/2 inch border. Fold the borders of dough slightly overlapping the filling, allowing it to pleat as you work your way around. Sprinkle with turbinado sugar or some crumb topping, if you want.
   
4. Bake at 375 degrees for 30-40 minutes, or until fruit is bubbling and the crust is lightly browned.

Those two in the back have a bit of crumb topping. Why not?

Mini Dutch Apple Galettes

Every fall, the trees along the sidewalk place the prettiest of their leaves in my path for me to find! Sometimes I put them in my pocket and bring them home. It’d be rude not to! They were gifts after all…but it’s not fall yet is it? It’s August!

…but today feels like fall, and to be honest, I’m having a hard time embracing it. But this recipe (and maybe a new pair of boots) is  just the thing I needed to rekindle the love.

This is my attempt at a mini version my mom’s famous apple pie. If you like apples and cinnamon sugar and a delectable dutch-style crumb topping, then you’ll absolutely LOVE these.

Mini Dutch Apple Galettes (makes eight)
Recipe adapted from: Recipezaar + Farm Journal Complete Pie Cookbook

Ingredients:

Galette Dough-

• 1 1/4 cup flour
• 1 T sugar
• 1/4 t kosher salt
• 1/4 cup unsalted butter (1/2 stick), cold and cut into cubes
• 1/3 cup ice water

Apples-

• 2 or 3 baking apples, cored, sliced and peeled. (I used Paula Red, and sliced them about 1/4 inch thick)
• 1/3 cups sugar
• 1 T flour
• 1/2 t cinnamon
• pinch of nutmeg
• pinch of salt

Crumb Topping-

• 1/2 cup flour
• 1/4 cup unsalted butter (1/2 stick), cold and cut into cubes
• 1/4 cup light brown sugar, firmly packed

Directions:

1. Make galette dough: mix the dry ingredients in a large bowl. Cut in the butter until it is distributed through the flour, but still in large, pea-sized chunks. Add the ice water all at once and mix just until the dough starts to come together. Gather the dough in your hands, divide in half and shape each half into a disk- don’t worry if you see large streaks of butter- they are supposed to be there. Wrap each disk in plastic wrap and chill for at least an hour before rolling out.
2. Cut each disk into 4 equal pieces. Roll out each disk of dough on a lightly floured surface, about 1/8-inch thick.  Settle each circle of dough onto a baking sheet or two lined with parchment paper.
3. Prepare apples: mix the sugar, flour, cinnamon, nutmeg and salt in a small bowl. Mix lightly through apples. Divide the apples amongst the dough leaving about a 1/2 inch border.
4. Make crumb topping:  cut butter into flour using a pastry blender or your fingers. When it resembles crumbs and butter pieces are no bigger than a pea stir in the brown sugar. Sprinkle about 1 1/2 Tablespoons of crumb topping over apples. Fold the borders of dough up slightly over the filling, allowing it to pleat as you work your way around.
5. Bake at 375 degrees for 30 to 35 minutes, or until apples are bubbling and crust is slightly browned.