Mini Gluten-Free Strawberry Rhubarb Galettes: A Bite-Sized Burst of California Sunshine
Spring has sprung, and what better way to celebrate than by whipping up some Mini Gluten-Free Strawberry Rhubarb Galettes? This delightful dessert pairs the tangy zing of fresh California-grown rhubarb with the sweet, sun-kissed bliss of local strawberries, all wrapped up in a flaky, buttery gluten-free crust that promises to hold its own, bite after adorable bite.
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What’s Going Into Our Gluten-Free Strawberry Rhubarb Galettes?
We start with a pint of vibrant strawberries and a handful of rhubarb stalks, fresh from the Golden State. These fruits not only bring the flavors of spring right to your kitchen but also support local farming—win-win! We’ll sweeten this duo with granulated sugar and elevate it with a touch of lemon zest, vanilla bean paste, and a whisper of rose water, creating a filling that’s as aromatic as it is tantalizing.
For the filling:
- 1 pint strawberries, sliced
- 4-5 stalks of fresh rhubarb, sliced
- ¾ cup granulated sugar
- Zest from one lemon
- 1 tablespoon vanilla bean paste
- 1 teaspoon rose water
The Crust: Our Gluten-Free Champion
Our gluten free pie crust sidesteps traditional flour for a blend of tapioca flour, cornstarch, brown rice flour, and sorghum flour, seasoned lightly with sugar and sea salt. The magic ingredient, xanthan gum, will help our dough stick together and make handling much easier. Cold, diced butter is key here—keeping everything chilly ensures a flaky texture once baked. And let’s not forget the eggs, which are not in traditional pie crusts, but here they help bind this gluten free pie crust dough together.
For the crust:
- ¾ cup, plus 2 tablespoons tapioca flour, plus more for dusting
- ¾ cup cornstarch
- ¼ cup, plus 2 tablespoons brown rice flour
- ¼ cup sorghum flour
- 2 teaspoons granulated sugar
- ¼ teaspoon sea salt
- 1½ teaspoons xanthan gum
- 1 cup cold, salted butter diced (2 sticks or 16 tablespoons)
- 3 large eggs
Assembly: A Labor of Love
Once the dough has chilled, roll each piece into a rustic 6-inch circle. These galettes are supposed to look handcrafted and a bit whimsical, so if they’re not perfectly round, consider it a sign of homemade charm. The strawberries and rhubarb nest beautifully in the center, surrounded by a dough border that’s pleated just so. A brush of egg wash and a sprinkle of sugar later, and they’re ready to turn golden in the oven.
Troubleshooting Your Gluten-Free Pie Crusts
- Sticky Situation: If your dough feels like a sticky trap, don’t panic. Just sprinkle some extra rice flour onto your rolling surface and rolling pin. Too much, though, and you’ll have a dry, crumbly mess.
- Cracking Up: Cracks in your dough? Patch them up with a dab of water and some spare dough. It’s like playing with edible playdough, but more satisfying.
- Butter Blues: If your butter gets too warm, the dough might become greasy. Should this happen, chill the dough for 30 minutes before continuing. It’s a cool down it’ll thank you for.
- Tough Love: Tough dough often means overworking. Mix just until it comes together to keep things tender.
The Must-Have Spring Flavor Combination
Strawberry and rhubarb make a delicious combination due to a delightful balance of flavors and textures that complement each other. Here’s why they taste so good together:
- Sweet and Tart Balance: Strawberries bring a sweet and juicy flavor, which pairs wonderfully with the tart and slightly sour taste of rhubarb. This contrast creates a balanced and harmonious flavor profile, making the combination pleasing to many palates.
- Texture Contrast: Strawberries are soft and juicy, while rhubarb offers a firmer, more fibrous texture. When cooked together, such as in pies or compotes, they blend into a pleasing mix of soft and slightly crunchy textures that make each bite interesting.
- Aromatic Enhancement: Rhubarb has a unique, slightly earthy aroma that complements the bright, fruity notes of strawberries. When combined, especially when cooked, they release complementary flavors that enhance the overall aroma of the dish.
- Culinary Tradition: Strawberry and rhubarb have been paired together in recipes for generations, particularly in pies and desserts. This tradition has honed recipes that maximize the best qualities of each, further reinforcing their popularity as a pair.
In California, both strawberries and rhubarb can be found growing in the cooler coastal regions, making them readily available to be used fresh in local cuisine. Their peak seasons also overlap in the spring, making this pairing not only delicious but also seasonal, which can enhance their flavors even more.
Why Mini Gluten Free Strawberry Rhubarb Galettes?
Sure you always make a larger galette, but these are personal-sized, making them ideal for picnics, or just because you want a whole pie to yourself without the judgment. Their size makes them easy to handle and even easier to serve—no pie server required!
There you have it: Mini Gluten-Free Strawberry Rhubarb Galettes, a sweet little treat that packs a punch of robust flavor and charm.
More gluten free mini tart recipes to love:
- Blueberry Curd Mini Tarts: A Delightful Gluten Free Dessert Recipe
- Gluten-Free Lemon Lavender Mini Tarts
- Boozy Cheesecake Cranberry Tartlets
Did you make this gluten free mini strawberry rhubarb galettes recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!
Mini Gluten Free Strawberry Rhubarb Galettes
Equipment
- 2 sheet pans
Ingredients
For the filling:
- 1 pint strawberries hulled and sliced
- 4-5 stalks of fresh rhubarb thinly sliced
- ¾ cup granulated sugar
- Zest from one lemon
- 1 tablespoon vanilla bean paste
- 1 teaspoon rose water
For the crust:
- ¾ cup plus 2 tablespoons tapioca flour, plus more for dusting
- ¾ cup cornstarch
- ¼ cup plus 2 tablespoons super fine brown rice flour
- ¼ cup sorghum flour
- 2 teaspoons granulated sugar
- ¼ teaspoon sea salt
- 1½ teaspoons xanthan gum
- 1 cup salted butter cold and diced (2 sticks or 16 tablespoons)
- 3 large eggs
For the egg wash
- 1 large egg beaten
- 2 tablespoons turbinado sugar for sprinkling
Instructions
- Make the crust. Add the tapioca, cornstarch, brown rice flour, sorghum flour, sugar, salt and xanthan gum to the bowl of a food processor fitted with the steel blade attachment and pulse to combine. Add the butter and pulse until the mixture resembles coarse crumbs.
- Add three of the eggs, one at a time, and pulse just until the mixture comes together.
- Turn out onto a work surface, dusted with rice flour and knead just until it comes together. Divide in half, pat each half into a disk, and wrap well with plastic. Refrigerate for 2 hours or up to 2 days.
- Divide the dough into 8 equal portions. It’s helpful to weigh them to ensure they are equal in size. Roll each portion into a rough 6” circle (we’re going for rustic so let those perfectionistic instincts go), covering the remaining crusts until ready to roll. You can keep rolled crusts in a stack, but lightly dust each crust so they don't stick together. Cover with plastic wrap until ready to fill.
- Position racks in the center and upper third of the oven and preheat to 425ºF. Line two large, rimmed baking sheets with parchment paper.
- Make the filling. In a medium bowl, combine the sugar with the lemon zest. Using your fingertips, rub the mixture together until the sugar becomes moist. Stir in the cornstarch and salt. Mix the prepared rhubarb and strawberries in a larger bowl, and gently toss them with the vanilla bean paste. Add the sugar to the fruit and toss to coat.
- Divide the filling between each dough round, leaving a 1” border around the edges. Crimp and tuck the edges of each dough round snugly around the fruit, leaving a cheeky 2-inch peep show of fruit in the center.
- Pleat the dough like you're folding a fancy napkin at a dinner party. But more rustic. Gently press down to make sure the edges are secure. Sneak in any shy fruit pieces that didn’t make it the first time, and lovingly drizzle any leftover juices from the bowl over them.
- Now, brush the edges of the dough with the beaten egg and top with a sprinkle of sugar—because everyone needs a little sparkle.
- Cook the galettes until the crust turns golden and crisp, and the fruit filling bubbles. Halfway through baking, rotate the pans from top to bottom and front to back, for a total of 30-35 minutes. While the galettes are still hot, transfer them from the baking sheet to a cooling rack.
- Serve with whipped cream or ice cream if desired.
Notes
Nutrition
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