Cheater’s Mini Rhubarb Galettes
In the world of baked goods, the galette is pie’s cool-kid best friend who always shows up rocking seasonal fruit and an effortless golden brown crust. To make these cheater’s mini rhubarb galettes, just roll out premade dough, pile rhubarb slices in the middle and fold up the edges to hold it all together—then snap a pic of the gorgeous results.
3 rounds of store-bought refrigerated pie dough
5 rhubarb stalks, sliced lengthwise
½ cup granulated sugar
1 large egg
Turbinado sugar, for finishing
1. Preheat the oven to 425°F. Line two baking sheets with parchment paper.
2. On a lightly floured surface, unroll 1 round of pie dough and flatten it. Cut it into 3 even circles about 2½ inches in diameter (you can use a cookie cutter or freehand it with a small knife). Repeat with the remaining pie dough.
3. Transfer all 9 circles of dough to the baking sheets. Cut the rhubarb slices into pieces slightly shorter than the width of the rounds. Place 4 or 5 pieces side by side on top of each dough circle.
4. Sprinkle the granulated sugar evenly over the rhubarb in each galette.
5. Fold the perimeter of the dough up and over the rhubarb, as pictured above.
6. In a small bowl, whisk the egg with 2 tablespoons water to combine. Lightly brush the egg wash evenly over the pie crusts. Sprinkle turbinado sugar generously around the edge.
7. Bake until the crust is golden brown and very crisp, 20 to 22 minutes. Let cool at least 5 minutes before serving. Serve warm or at room temperature.