Amy (if that's your real name) please come cook for me
Mini Rhubarb Strawberry Galettes
Makes 8 single servings
1 1/2 cups rhubarb, sliced in 1/4 inch pieces
1/2 cup strawberries, sliced
1/2 cup sugar
2 Tablespoons cornstarch
Dough for 2 9-inch pie crusts
1 Tablespoon milk
Raw or turbinado sugar for sprinkling on the crust
Preheat oven to 375 degrees. Combine the rhubarb, strawberries, sugar and cornstarch. Let sit for 15 minutes, no longer. Meanwhile break dough into 8 pieces and roll each one into roughly a 6 inch round. Place 1/4 cup filling into the center of the dough rounds and fold the edges over, pinching to seal, place galettes on a baking sheet. Brush the crusts with milk using a pastry brush then sprinkle with raw sugar.
Bake for 25 minutes or until golden brown. Let cool slightly and serve.
Note these mini galettes freeze exceedingly well. Let them cool, wrap well. When ready to serve gently reheat in a 300 degree oven, about 10 minutes.
seen via Liz
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