Ingredients
The following ingredients have 4 Servings
- 1 recipe pie dough of choice
- 1 1/4 cups rhubarb (sliced)
- 1 TB water
- 2 TB honey (we use a local raw source)
- 2 1/2 cups strawberries (sliced)
- 3 TB water
- 3 TB honey
- 4 TB GMO free cornstarch or arrowroot
- 1 egg plus 1 TB of water for the egg wash
- A brush of honey or a sprinkling of organic pure cane sugar for the outside of the crust if you wish.
Instruction
- Prepare the pie crust dough and place in the refrigerator to chill while you make the filling.
- Put the rhubarb, 1TB water, and 2 TB honey into a small sauce pan and bring to a simmer. Lightly simmer the rhubarb mixture about 4 minutes, and set aside.
- Put the strawberries, 3 TB of water, 3TB honey, and cornstarch into the sauce pan and bring to a simmer, stirring to combine just until the sauce thickens a bit - should take a couple minutes. Then turn off the heat and add in the rhubarb mixture and combine.
- Preheat the oven to 400 degrees and take out the chilled pie dough (should chill for about 30 minutes.)
- Roll out your dough on a floured surface (I use white rice flour), and use a large circle cutter to make your mini pie crust (I used the large circle lid from my collagen container). Put each pie crust onto a Silpat or parchment paper lined baking sheet.
- Spoon some of the strawberry rhubarb filling into the middle of one of the pie crusts (not too much or you won't be able to fold in the sides - about a heaping TB). Fold the edges of the crust in however you wish - doesn't have to be fancy! Do this step with the rest of the mini pie crusts.
- Whisk the egg with a TB or so of water to make an egg wash. Brush this egg wash on the pie dough and then brush with honey, or sprinkle with pure cane sugar.
- After you have finished preparing the mini galettes, bake in a 400 degree oven for 20 minutes. Cool at least 10 minutes before handling.
