Mini Strawberry-Rhubarb Rosette Galettes
Why is it that the closer we get to summer, the more I long to bake pies? I mean, idk what the summer temps are like where you reside, but East Los Angeles commands dry 100°F+ temps and all I should really be doing is eating lots of popsicles, drinking tons of smoothies, and adding ice to everything. Instead all I wanna do is bake all the things, like pies and cakes, which clearly require turning on the oven and making the house even hotter, and obviously I get the urge to do this around peak heat time, noonish. But I mean, one bite of cherry pie, nectarine upside down cake, or blueberry cobbler and mmmmmm. All's forgiven and forgotten. Nothing like a bit of sweat and tears (tears from overheating, followed by exhaustion) to bring out those sweet notes right?
Somebody (me) clearly had a hot day yesterday. Somehow I managed to bake a bunch of things and then all of a sudden it was like 5 o'clock in the evening, and I realized that I hadn't opened the windows all day... In my defense, there's a good chance that opening them could have actually made the house hotter. Anyway, I def got off track with all my complaining because what I wanted to tell you guys about was Monday.
So, instead of hanging outside and watching the hummingbirds with Vienna with my go to breakfast of yogurt + granola + fresh fruit stitch and almond milk latte, I ventured out of the house to finally try out Ludo's stoney mexi-french food situation in Silver Lake, Trois Familia. The main reason I left though, was to finally link up with my dear friend Amanda, who I met while working at Williams-Sonoma Corporate, who is now a Los Angeles lady like me!! And before I forget to tell you, def get the double decker potato tacos situation and maybe the horchata cold brew latte at Trois Familia. And now that that's out of the way, let me intro you to Amanda 'cuz you need to know this joyous woman. You honestly might know her from Instagram, cause she's crazy talented and makes some of the most delicious and best looking food out there.
I loved catching up with her and talking about all things food, life and dogs, leaving me so inspired. I went home and did a quick search on her blog and after seeing her strawberry galette recipe, decided that galettes were totes happening. And since my fridge was well stocked with rhubarb and strawberries, I quickly settled on adapting Amanda's strawberry galette recipe and turning it into these mini strawberry-rhubarb galettes. I added a little rosette flair, since rose shaped fruits and veggies seem to be having a moment and I def wanted to get in on the action (ie: avocado roses, strawberry roses, etc.). There's something about strawberry and rhubarb together that makes my heart sing, so if you've got extras of either, send 'em my way plz!
INGREDIENTS
PIE DOUGH
1 1/4 c. all-purpose flour
1/2 Tbsp. granulated sugar
1/2 tsp. salt
4 oz. (8 Tbsp.) cold unsalted butter, cut into 1/2-inch cubes
4 Tbsp. water
4 Tbsp. ice
1 Tbsp. apple cider vinegar
FILLING
12 oz. fresh strawberries hulled and sliced
8 oz. fresh rhubarb, all leaves removed
1/2 c. granulated sugar, divided
Zest and juice of 1 lemon, divided
1 tsp. vanilla bean paste, divided
A few dashes of Angostura bitters
A pinch of salt
1/2 Tbsp. cornstarch
1 egg whisked with 1 Tbsp. water
Turbinado sugar, for sprinkling
Whipped cream, crème fraiche, or ice cream for serving
TOOL
Food processor
Glass measuring cup
Measuring spoons and cups
Mixing bowls
Vegetable peeler
Cutting board
Sharp knife
Zester
Parchment paper
Baking sheet
Marble pastry board
Rolling pin
Straw
FIX
PIE DOUGH
In the bowl of a food processor fitted with a metal blade, add flour, sugar, and salt. Pulse the machine 2 or 3 times to mix the ingredients evenly. Next add the butter and pulse the food processor 8 to 10 times.
Combine the water, ice, and apple cider vinegar and add 3 tablespoons of this mixture to the flour mixture and pulse 10 to 12 more times. The pie dough is ready when the dough holds together when pinched. If it crumbles, add more vinegar mixture, a teaspoon at a time and pulse, until it holds together.
Transfer the dough to a work surface, divide into four evenly sized balls, and flatten each ball into a disk. Wrap disks in plastic wrap and chill in refrigerator for at least an hour before using.
Note: Dough can be prepared ahead. Refrigerate 1 week or freeze 1 month.
FILLING
Preheat the oven to 400ºF and line a baking sheet with parchment paper.
Peel the rhubarb stalks lengthwise into ribbons with a vegetable peeler and and toss with the juice of half a lemon and 1/4 cup plus 1 tablespoon of granulated sugar, 1/2 teaspoon of vanilla paste, and a pinch of salt. In a separate bowl, toss the strawberries with the remaining 3 tablespoons of granulated sugar, juice of half a lemon and lemon zest, remaining 1/2 teaspoon of vanilla bean paste, a pinch of salt, few dashes of Angostura bitters, and cornstarch. Set both bowls aside.
Lightly flour the work surface, then flatten a disk with 6 to 8 taps of a rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into an approximately 1/8-inch thick round. Place the strawberry mixture in the center of the pie dough and spread out to about 2 inches around the edges. Coil a ribbon or two of rhubarb around a straw, twisting as desired, to form a rosette and tuck rosette into the strawberry mixture. Repeat one or two more times. Fold in the edges over the strawberry mixture, crimping the dough to create a circle but leaving the center of the galette open. Brush the dough with egg wash and sprinkle with turbinado sugar. Repeat with remaining disks and filling. Refrigerate galettes for at least 15 minutes.
Bake the galettes on the parchment lined baking sheet for 30 to 35 minutes or until the crust is golden brown and the filling is bubbling.
Allow galettes to cool before serving.
Serve warm or at room temperature with a dollop of whipped cream or crème fraiche or a scoop of ice cream, and enjoy!
Note: Galettes will keep refrigerated for 3 days or at room temperature for 2 days.