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Mini Oat-Crusted Strawberry, Rhubarb & Maple Galettes
Adapted from Betty Liu at le jus d'orange Makes 6 mini galettes. Takes 30 min prep time + 1 hour to chill the dough + 30 min bake time.
Servings: 6
Author: Claudia Brick
Ingredients
Galette Crust (adapted via Betty from Four & Twenty Blackbirds)
  • 1 3/4 cups + 2 tablespoons plain flour
  • 1 1/2 tablespoons sugar
  • 3/4 teaspoons salt
  • 170 g butter , cubed and cold in fridge
  • 3/4 cup cold water + 1 1/2 tablespoons maple syrup
  • egg wash: 1 egg whisked with splash of water
Oat Topping
  • 1/2 cup rolled oats
  • 4 tablespoons brown sugar
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
Fruit Mixture
  • 2 cups sliced rhubarb
  • 2 cups strawberries , quartered (or halved if small)
  • finely grated zest of 1 lemon
  • 3 tablespoons caster sugar
  • 2 tablespoons flour
  • 2 tablespoons corn flour
  • 5 tablespoons maple syrup
To serve
  • icing sugar , to dust
  • vanilla-bean ice cream
Instructions
Galette Crust
  1. Prepare all the ingredients first so you can work quickly. Mix together flour, salt and sugar.
  2. Take butter out of fridge, and rub into dry ingredients with your fingers (you can also use a pastry cutter or a fork here). You should end up with pea sized chunks.
  3. Using a tablespoon at a time, mix the water/syrup mixture into the butter/flour mixture until just combined. I ended up using significantly less than the 3/4 cup called for, so be careful here and add it very gradually. Be gentle with the dough as you mix it in too.
  4. Shape dough into a disc and wrap in plastic wrap. Chill in the fridge for at least 1 hour.
  5. Prepare the oat topping and fruit mixture (see below)
Oat topping: combine all ingredients and set aside
Fruit mixture: Mix together all ingredients and set aside
To construct and bake the galettes
  1. Preheat the oven to 180°C.
  2. Remove dough from the fridge. Divide into 6 equal size pieces, and roll out into rounds on lightly floured baking paper. Transfer the baking paper and galette round gently onto a baking sheet.
  3. Spread out the fruit mixture onto the centre of the rolled out pieces of dough, making sure you leave out the syrupy/sugar mixture in bottom of the bowl - it will only make the galettes soggy. Enough of it will have coated and soaked into the fruit by now to impart flavour.
  4. Fold the edge of the dough over the fruit, crimping it up gently with your fingers (see photos)
  5. Brush the edge of the galette dough lightly with the egg wash. Press the oat topping gently into the sides of the galettes - just make sure not too much ends up on the baking sheet or it may burn before the galettes are cooked.
  6. Bake for 25-30 minutes or until golden brown. Serve dusted with icing sugar and with a big scoop of vanilla ice cream.