Mini Strawberry Rhubarb Galettes

You may remember us telling you how our dad’s favorite dessert is strawberry rhubarb pie back in April. It’s his all-time favorite, but we don’t make it too often because everyone else in our family isn’t too keen on it.

Well, with it being father’s day this past Sunday, we knew that we HAD to make our dad another strawberry rhubarb dessert. We didn’t want to make the same old strawberry rhubarb pie we always make for our dad. Instead, we thought it would be nice to make mini galettes. We really like individual desserts and they seem to be really popular lately.

We’ve made this peach blueberry crostata plenty of times and we absolutely love the crust. We knew we wanted to use it for our mini galettes. It’s so simple to make and always comes out perfect!

These truly were delicious! Now we know why are dad is in love with anything strawberry rhubarb. There’s something about that sweetness from the strawberries and the tartness from the rhubarb that creates such a wonderful combination.

Of course we made some with peaches and blueberries for those picky eaters in our family.

You gotta have a few in the crowd!

We’re so lucky to have such a great father in our life. He’s done so much for our family and truly is an amazing person. He’s great to go to for advice. The man seriously knows the right answer to anything! It’s good knowing that we have someone like him to call our father!

There just aren’t men like him these days.

Here’s the recipe:

For the Crust

Makes 12 individual servings

Adapted from Ina Garten

• 2 cups all-purpose flour
• 1/4 cup granulated or superfine sugar
• 1/2 teaspoon kosher salt
• 1/2 pound (2 sticks) cold unsalted butter, diced
• 6 tablespoons (3 ounces) ice water

Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas.

With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together.

Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour.

For the Strawberry Rhubarb Filling

Adapted from Cooking with Amy

1 1/2 cups rhubarb, peeled and sliced in 1/4 inch pieces
1/2 cup strawberries, sliced
1/2 cup sugar
2 Tablespoons cornstarch