Irresistible Rhubarb Mini Galettes
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Give your baking routine a delicious upgrade with these Rhubarb Mini Galettes! Featuring a perfectly flaky, buttery crust and a lightly sweet and tart rhubarb filling, this effortlessly rustic treat is as easy as it is irresistible. One bite, and you’ll want to keep this recipe on repeat! Perfect for Tea Parties, Summer Gatherings, or breakfast on the go.
Why You’ll Love This Recipe
Ingredient Notes:
FLOUR: I use Einkorn flour for the galette pastry, however regular all-purpose flour will work just as well. If you have never used Einkorn flour before I highly recommend you give it a try.
Einkorn flour brings a subtly nutty, rich, and earthy flavor to baked goods, adding more depth and complexity than regular wheat flour. Its unique taste and unbeatable richness make it a game-changer in the kitchen. While it’s a bit pricier, the incredible flavor and health benefits make it well worth it for our family—especially when making treats like rhubarb mini galettes.
BUTTER. I prefer “all-butter” pie crust and this recipe is no different. This is going to give the crust a rich and flaky texture with lots of layers. Use high-quality butter like Kerrygold Grass-fed butter for a richer taste.
SUGAR. This is not essential (and I don’t add it to my pie crust), but I like a galette crust to be slightly sweet, more like a pastry.
Tools You Need To Make Mini Galettes:
I make my dough the old-fashioned way—with a bowl and a pastry blender. Not only do I appreciate the arm workout, but it also helps keep the butter from getting overmixed. Those visible chunks of butter running through the dough? That’s the secret to flaky layers. If you’re making rhubarb mini galettes, this technique ensures a perfectly crisp and buttery crust. If you opt for a food processor, just be sure to pulse gently and avoid overmixing!
- Mixing Bowl. A large sturdy glass or ceramic bowl works best.
- Pastry Blender. This one is my favorite.
- Spatula.
- Rolling Pin
- Baking Trays. I use Nordic Ware half sheets for just about all of my baking, they are good quality and made in the old USA.
- Parchment Paper
- Round Dough Cutter. A 6″ diameter size works best for the perfect hand-held size.
Making Rhubarb Mini Galettes:
For the Galette Dough:
- Measure your flour & sugar into a large bowl.
- Cut cold butter into small cubes and add to flour.
- Cut in the chilled butter with a pastry blender until the butter is evenly distributed but still in large, visible pieces.
- Slowly add the ice water one tablespoon at a time until the flour is well moistened, and the dough leaves the sides of the bowl.
- Turn out the dough and pack it into a ball.
- Cut the ball in half and shape each piece into a flattened round disc. Wrap in plastic wrap and chill for a minimum of 45 minutes. If using Einkorn flour I recommend chilling overnight!
- Roll the first portion of dough out on a floured surface into a circle that is about 11”-12” in diameter and roughly 3/16″-1/4” thick. Note: The Einkorn dough will be a bit stickier than All-purpose dough, so have plenty of flour sifted onto your surface, hands, and rolling pin.
- Use a 6” diameter cookie cutter to cut the mini circles. If you don’t have this size, you can also use a bowl with the same diameter. You should be able to yield five (5) 6” circles from each dough portion.
- Transfer the circles to a baking tray lined with parchment paper and chill in the fridge while you make the filling.
For the Galette Filling:
- Wash and thoroughly dry the rhubarb stalks then chop into small chunks.
- Add the brown sugar, lemon juice and cornstarch and mix until evenly coated.
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Note: Don’t let it sit…the sugar will suck the water out of the fruit and make it soggy. You want to add the filling to the dough circles as soon as it is made.
Assembling the mini galettes:
- Add roughly 1/3 cup of the rhubarb filling to each mini circle leaving roughly 2” of dough around the outside. Gently fold up the edges in a circular crimped pattern pinching them together to keep a tight formation.
- Brush the top of the pastry with milk or cream and sprinkle with turbinado sugar if desired.
- Bake in the middle rack of your oven for 10 minutes at 400°, then reduce the temperature to 375° and bake for an additional 20-30 minutes or until the edges are lightly browned and the filling is bubbly.
- Remove from oven and let cool on the baking tray for 5-10 minutes then transfer to a wire rack to cool completely.
Rhubarb mini galettes are especially delicious served warm with a scoop of vanilla ice cream, as the tart rhubarb filling mingles with the sweet, melty ice cream for the perfect bite!
Storing Leftover Galettes
Keep these at room temperature and loosely covered. They will keep for at least 5 days. They are the crispiest the first day, and then become softer with each day, but still delicious! You can also store them in the fridge in an airtight container, but they tend to get soggy faster.
Tips For Making Mini Galettes:
Dry fruit is key! Excess moisture will make your filling too runny, so be sure your fruit is properly dried before using.
Make the filling last. If you mix it too early, the sugar will start drawing out moisture from the fruit (thanks to osmosis), leaving you with a soupy mess. For the best texture, prepare the filling right before adding it to your dough.
Cold pastry dough = flaky layers. Use cold butter, ice water, and even a chilled mixing bowl to keep your dough at the right temperature. Once mixed, chill it for at least 45 minutes—overnight is best for Einkorn flour since it takes longer to absorb moisture. After cutting your dough circles, let them rest in the fridge while you prep the filling.
Watch your bake. Every oven is different, so don’t rely on an exact baking time. I’ve provided a range, but yours may bake faster or slower than mine. Start checking at the 20-minute mark and adjust as needed.
Substitutions & Variations:
BUTTER: If you’d rather skip the butter, you can swap it for shortening. I highly recommend Spectrum Organic Vegetable Shortening, made from expeller-pressed palm fruit oil. It’s easy to work with and skips all the questionable additives.
RHUBARB: Feel free to mix things up! The fruit in this recipe is totally flexible—try a classic strawberry-rhubarb combo, or switch it up with apples, pears, or raspberries for a delicious twist.
Happy Baking!
♥ Jessica
Rustic Rhubarb Mini Galettes
Equipment
- Mixing Bowl
- Pastry Blender
- Spatula
- Rolling Pin
- Baking Trays
- Parchment Paper
- 6″ Round Dough Cutter
Ingredients
- 2-1/2 cups Einkorn Flour or regular all-purpose flour
- 1 cup Cold Unsalted Butter cut into 1/2" pieces
- 2 tbsp Sugar
- 10-12 tbsp Ice Cold Water
- 2 tbsp Milk or cream for brushing on dough optional
- Turbinado sugar for sprinkling on top optional
For the filling:
- 3-1/2 cups Fresh Rhubarb chopped
- 1/2 cup Brown Sugar packed
- 1 tbsp Lemon Juice
- 2 tbsp Cornstarch
Instructions
Galette Dough:
- Measure flour & sugar into a large bowl.
- Cut in chilled butter cubes with a pastry blender until the butter is evenly distributed but still in large, visible pieces.
- Slowly add the ice water one tablespoon at a time until the flour is well moistened, and the dough leaves the sides of the bowl.
- Turn out the dough and pack it into a ball.
- Cut the ball in half and shape each piece into a flattened round disc. Wrap in plastic wrap and chill for a minimum of 45 minutes. If using Einkorn flour I recommend chilling overnight.
- Roll the first portion of dough out on a floured surface into a circle that is about 11”-12” in diameter and roughly 3/16″-1/4” thick. Note: The Einkorn dough will be a bit stickier than All-purpose dough, so have plenty of flour sifted onto your surface, hands, and rolling pin.
- Use a 6” diameter cookie cutter to cut the mini circles. If you don’t have this size, you can also use a bowl with the same diameter. You should be able to yield five (5) 6” circles from each dough portion.
- Transfer the circles to a baking tray lined with parchment paper and chill in the fridge while you make the filling.
Galette Filling:
- Wash and thoroughly dry the rhubarb stalks then chop into small chunks.
- Add the brown sugar, lemon juice and cornstarch and mix until evenly coated.
Assembling the Mini Galettes:
- Add roughly 1/3 cup of the rhubarb filling to each mini circle leaving about 2” of dough around the outside. Gently fold up the edges in a circular crimped pattern pinching them together to keep a tight formation.
- Brush the top of the pastry with milk or cream and sprinkle with turbinado sugar if desired.
- Bake in the middle rack of your oven for 10 minutes at 400°, then reduce the temperature to 375° and bake for an additional 20-30 minutes or until the edges are lightly browned and the filling is bubbly.
- Remove from oven and let cool on the baking tray for 5-10 minutes then transfer to a wire rack to cool completely. You can also serve them when they are slightly warm with a scoop of vanilla ice cream!
Notes
Storing Leftover Galettes
Keep these at room temperature and loosely covered. They will keep for at least 5 days. They are the crispiest the first day, and then become softer with each day, but still delicious! You can also store them in the fridge in an airtight container, but they tend to get soggy faster.Tips For Making Mini Galettes:
Dry fruit is key! Excess moisture will make your filling too runny, so be sure your fruit is properly dried before using. Make the filling last. If you mix it too early, the sugar will start drawing out moisture from the fruit (thanks to osmosis), leaving you with a soupy mess. For the best texture, prepare the filling right before adding it to your dough. Cold pastry dough = flaky layers. Use cold butter, ice water, and even a chilled mixing bowl to keep your dough at the right temperature. Once mixed, chill it for at least 45 minutes—overnight is best for Einkorn flour since it takes longer to absorb moisture. After cutting your dough circles, let them rest in the fridge while you prep the filling. Watch your bake. Every oven is different, so don’t rely on an exact baking time. I’ve provided a range, but yours may bake faster or slower than mine. Start checking at the 20-minute mark and adjust as needed.Substitutions & Variations:
Butter: If you’d rather skip the butter, you can swap it for shortening. I highly recommend Spectrum Organic Vegetable Shortening, made from expeller-pressed palm fruit oil. It’s easy to work with and skips all the questionable additives. Rhubarb: Feel free to mix things up! The fruit in this recipe is totally flexible—try a classic strawberry-rhubarb combo, or switch it up with apples, pears, or raspberries for a delicious twist.More Scrumptious Desserts with Einkorn
You may also like one of these dessert recipes that uses Einkorn Flour!
