Mini Rhubarb and Apple Galettes

Remember when I made mini apple pies in muffin tins? Those were a b*tch to roll out, cut out, and arrange in the tins. Plus you still needed a fork to eat them. So I didn't want to go that route again, but I did want to make some kind of hand pies for my party, featuring rhubarb while it's in season. Lily's love for this rhubarb galette recipe convinced me that I should make mini galettes with adorable free form folds and jewel-toned fruit peeking out the middle. Still not as simple as making one large pie but a little easier than dealing with muffin tins.

I followed Smitten Kitchen's pie dough recipe again, and ended up with way too much dough, so just halve it unless you want to try to make 32 mini pies. I also smartly divided the dough into little balls for chilling to make it easier when it came time to roll it out. My galettes ended up skimpy on the fruit because I didn't have enough rhubarb, so I've estimated what I think would be the right amount of stalks.










Mini Rhubarb-Apple Galettes

half the pie dough recipe from Smitten Kitchen
6 rhubarb stalks
2 apples
juice of 1/2 lemon
1/4 cup flour
1 tbsp cinnamon
1 tbsp ginger
1/2 cup sugar
additional sugar for sprinkling tops

Make dough and divide into eight little balls to store in plastic bag in refrigerator for an hour or up to three days ahead of time.

Chop rhubarb and apple into small 1/4" or 1/2" inch slices. Combine with remaining ingredients and let sit for half an hour, in a colander with a bowl beneath it to let the juices drain. Preheat oven to 350 and grease two baking sheets.

Remove four of the dough balls from the fridge, divide them each in half, and set to the side of a generously floured surface. One by one, roll out each ball of dough to a rough circle 1/8" thick. Spoon fruit onto the center of the dough, fold and press over edges, and place on baking tray. When this tray is full, sprinkle tops with sugar, and bake for approximately 30-40 minutes until golden brown.

While the first tray is baking, repeat above directions with remaining dough balls from fridge. Makes approximately 16 mini galettes. (To make 32, use the full SK dough recipe and double my rhubarb filling recipe.)