Mini Oat-Crusted Strawberry, Rhubarb & Maple Galettes – flaky, sweet pastry with a crunchy oat topping, tangy maple-infused rhubarb and summery strawberries. Jump to Recipe
So here’s the thing.
Today’s post is going to be a little short. The past week (and the coming two weeks) have been spent learning neuroanatomy and physiology – and in all this thinking about people’s brains, the function of my own seems to have deteriorated slightly.
At least, it feels like it. Maybe it is just due to trying to cram too much information in there in a short time, like an overfull balloon about to pop. And probably a little bit because it is five o’clock on a Sunday evening. And achieving anything on a Sunday evening seems about 10000x more difficult than any other time during the week, unless it involves eating chocolately desserts, which I am all about. Yes, an easy chocolate self-saucing pudding with melting vanilla ice cream on a lazy Sunday night would go down extremely well.
Getting back into work mode after a week on holiday is always a challenge too – our brains seem to switch off a little and adjust to the minimal activity levels, so on arriving back everything is just a little more tiring than usual, taking a bit longer and a bit more effort. Does anyone else find that?
Anyway. These mini oat-crusted strawberry, rhubarb and maple galettes are pretty bomb too. I was inspired by Betty’s gorgeous plum galette over at le jus d’orange, but since it is spring over here in Australia, not autumn, I changed it up a bit, swapping the plums for a mix of strawberries and rhubarb while keeping the maple flavours and that textural oat crust. Being in a tiny little holiday kitchen, I also made them mini so the pie crust was easier to handle and I could bake 4 at a time in the tiny oven! It does actually make six, but the other two went in the oven later.
It ends up like this. Spoonfuls of flaky, crunchy edged pastry with a crisp, sweet oat topping and warm, tender chunks of maple infused tangy rhubarb, balanced by its summery strawberry counterpart. It is tied together by creamy, cold vanilla-bean ice cream, melting in rivulets through the cracks of the baked fruit and pie crust. And you get your own little galette all to yourself. You can’t really say no to that.
By the time I made these it was late in the afternoon, and evening when I finally photographed the finished product. To compensate for the dim lighting inside, I shifted out onto the deck – I don’t know what anyone on the street or the neighbours thought of the crazy girl climbing on chairs with a camera in hand to get overhead shots. Seriously, sometimes when I photograph things I must look completely ridiculous. It was worth it, though.
The galettes are a perfect summer dessert, best eaten outside on warm evenings after a day of activity (they are also tops eaten at any other time, don’t limit yourself there). Surprisingly easy to put together, most of the components are a ‘mix in a bowl’ type of deal – and you don’t even have to worry about lining a pie tin. Galettes are meant to be rustic, so any little tears or misshapen crimps are just part of the appeal.
And also, it’s fruit, right? So left overs can be eaten the next morning for breakfast, or morning tea. Totally okay in my books.
- 1 3/4 cups + 2 tablespoons plain flour
- 1 1/2 tablespoons sugar
- 3/4 teaspoons salt
- 170 g butter , cubed and cold in fridge
- 3/4 cup cold water + 1 1/2 tablespoons maple syrup
- egg wash: 1 egg whisked with splash of water
- 1/2 cup rolled oats
- 4 tablespoons brown sugar
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 cups sliced rhubarb
- 2 cups strawberries , quartered (or halved if small)
- finely grated zest of 1 lemon
- 3 tablespoons caster sugar
- 2 tablespoons flour
- 2 tablespoons corn flour
- 5 tablespoons maple syrup
- icing sugar , to dust
- vanilla-bean ice cream
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Prepare all the ingredients first so you can work quickly. Mix together flour, salt and sugar.
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Take butter out of fridge, and rub into dry ingredients with your fingers (you can also use a pastry cutter or a fork here). You should end up with pea sized chunks.
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Using a tablespoon at a time, mix the water/syrup mixture into the butter/flour mixture until just combined. I ended up using significantly less than the 3/4 cup called for, so be careful here and add it very gradually. Be gentle with the dough as you mix it in too.
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Shape dough into a disc and wrap in plastic wrap. Chill in the fridge for at least 1 hour.
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Prepare the oat topping and fruit mixture (see below)
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Preheat the oven to 180°C.
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Remove dough from the fridge. Divide into 6 equal size pieces, and roll out into rounds on lightly floured baking paper. Transfer the baking paper and galette round gently onto a baking sheet.
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Spread out the fruit mixture onto the centre of the rolled out pieces of dough, making sure you leave out the syrupy/sugar mixture in bottom of the bowl - it will only make the galettes soggy. Enough of it will have coated and soaked into the fruit by now to impart flavour.
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Fold the edge of the dough over the fruit, crimping it up gently with your fingers (see photos)
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Brush the edge of the galette dough lightly with the egg wash. Press the oat topping gently into the sides of the galettes - just make sure not too much ends up on the baking sheet or it may burn before the galettes are cooked.
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Bake for 25-30 minutes or until golden brown. Serve dusted with icing sugar and with a big scoop of vanilla ice cream.
Beautiful galettes Claudia! What a lovely idea to sprinkle some oats around the pastry, and they’re the perfect size for one person to indulge properly!
I don’t miss study brain/zombie mush brain… but hope you have enough chocolate on hand to get you through! xx
Thanks Hannah! I just love individual desserts (no need to decide how big a slice you want either!), and with these it means you get lots of the oath-pastry crunch. And yes, dark chocolate is always somewhere nearby…
Thanks so much for stopping by! X
yay!!! They look so wonderful – also, as much as I love fall, I am super envious of your upcoming spring/summer!!!!
Thanks Betty!! The oat-crunch was just the perfect finishing touch, thank you for your wonderful ideas! And yes, I cannot wait for summer to arrive properly – the warmer weather is just starting and is oh so tempting! X
I’m seeing galettes everywhere! I think they’re very autumn-y, and they look so pretty! These look so delicious!
Thanks Marsha! I’m thinking a caramel-apple or pear version with chocolate chunks would be PERFECT for autumn too x
OH yummy! These mini galettes look super stunning and super yummy! How I wish I could have at-least 2-3 of these beauties right away. Absolutely deeelicious. Can’t wait to try these! 🙂
Haha yes, I must admit that I ate more than one of them!! Thanks so much Anu, would love to know what you think if you give them a go 🙂
Your gallettes look absolutely gorgeous, Claudia! I’m all over strawberry-rhubarb anything. And chocolate. I’m completely with you on the chocolate. 😉
Thanks Staphanie! Maybe we need to somehow combine strawberries, rhubarb and chocolate…wouldn’t that be epic! X
Ha! I ALWAYS need a vacation after my vacation! Why IS it that we end up MORE tired after taking a break? Let me know if you solve that little riddle! Anyways, I swoon for all things mini and these galettes are all sorts of delicious! LOVE all the flavors and the oat crust is genius! So YUMM! Cheers! P.S Good luck studying neuroanatomy and physiology… better you than me! 😉
OMG yes, I swear I need to go away for a week, then have ANOTHER week to gradually get back into work, because otherwise it is all too hard!! And thank you – today was another day of wading through textbooks … but at least I have these galettes to look at! Thanks so much Cheyanne 🙂
These galettes are gorgeous! Love the idea of sprinkling the oats around the outside! So yummy!
The oats were the perfect finishing touch – but all credit to Betty for that one, I just knew I had to try it as soon as I saw her plum version! Thanks Jess x
Oh my WORD! Your photos are absolutely incredible! I am seriously in AWE! What an incredible dessert.
Aw thanks Jessica! It certainly disappeared quickly in our house haha <3
Look at these little cuties! They are so perfect. Baking is such a good way to let your mind process and filter everything you have been learning I find. (Neuroanatomy is my jam!) And to give it a little break – sounds like you have been exerting the grey matter.
Gorgeous food and recipes as always x
Thanks Ruby! Anything miniature is just that much cuter, I reckon (babies and mini-cakes all the way!!). and hahaha my grey matter is clearly a little overworked! Thanks so much for stopping by x
I know exactly what you mean, I’m always practically climbing on walls or lying on the floor all for that perfect shot… one does tend to get a few strange looks. These look amazing. I love the spring twist to the recipe. 🙂 Can’t wait to give it a go 🙂
Thank you Jane! And yes, I can hardly imagine what it looks like to see me photographing something for 20 minutes – getting down on the floor up close, and standing on a chair above it…so much effort haha! Would love to know what you think if you do try them 🙂
Oh my gosh, I have to laugh first….you said it would be a short post then you blew me away with all those amazing photos! WOW! I’m the same about Sundays. In fact, I have a weird rule where I will NOT go out on Sunday nights. It is reserved for doing nothing. 🙂 These galettes look gorgeous and I love the photo set.
Hahaha I knooow – I always underestimate how many photos I have taken and then can’t decide which ones to put in….. I need an unbiased bystander to pick them out for me! That sunday night rule sounds perfect – I think we just need to rest and reset for the new week ahead. Thanks so much Nagi! <3
That oat crust! Seriously gurl, this is everything!
<3 thanks erin!
This post is making me crave galettes! It’s hard to find decent strawberries on this side of the world right now, but I am drooling.
Thanks Natasha! I love how easy but rustically gorgeous galettes are – so pretty! You could make similar ones with other seasonal fruit though – maybe pears and berries or apples, or even late season stone fruit (is stone fruit still around?). Or there is always next summer! 🙂
Love individual portion treats and specially when it’ something that good. Always prefer rustic galettes!
Thanks Kankana!
Strawberry and rhubarb is such a delicious combination! These galettes are beautiful Claudia. They look so amazing and sound so delicious! Yum! Great recipe 🙂
Thanks Harriet! Strawberry and rhubarb are definitely my go-to spring flavours 🙂
These look gorgeous Claudia!!! Love the photography on these. Going into autumn for us and I’m so with you on the apple cinnamon deal! And yes these for breakfast are a done deal. So good to know that I’m not the only one who thinks that just because something has fruit it’s gotta be a health food! 😉
Thanks Debs! Leftover dessert for breakfast is always so tempting, easier when it is fruity and enjoyed with coffee! <3
Wow, good luck with studying. That’s one of the things I love so much about cooking – it’s like a therapeutic escape. No matter what’s going on in my life, I can always retreat to the kitchen and make something wonderful. Speaking of wonderful… this galette is gorgeous! And not a bad view to enjoy them, I might add 🙂
Thanks Kathleen! Cooking is exactly the same for me – relaxation and creativity time away from the books! And I was loving the view – it is not often that I can see the ocean while taking food photographs haha 🙂
Studying is the worst but at least you have these pretty galettes to fuel you.
Exactly Nicole! Thanks 🙂
I love a flaky crust, Claudia, and you’ve done it beautifully here! You did a wonderful spring swap here…perfect choice of ingredients. I also love the oat topping you created – nice crunch! Hopefully your brain gets a little rest…nothing like schoolwork to wipe you out! But, then again, there’s nothing like a little dessert to help you get back up on your feet 😉
Thanks so much Beeta – love using seasonal ingredients so very glad it turned out well. And so with you on dessert – it seems to be able to make almost everything better! X
They look delicious! Have been trying a few of your recipes with success, with your fabulous photography and wonderful writing you make everything sound worth making! And so far it all has been!
Good luck with the exams, hope they go really well and that you are soon back home enjoying summer and cooking up a storm.
Thanks Gabrielle!! That is so good to hear, glad you guys have been enjoying the recipes – hearing that sort of thing absolutely makes my day 🙂
Exams will be over and I will be back home within a month from now (both exciting and bit scary!), and am very much looking forward to lots of cooking this summer 🙂 Lovely to hear from you!
An officemate of mine just gave me some rhubarbs now I know what to do with them
Perfect! Thanks Raymund 🙂
I know how hard it can be to get back into work mode after a week on holiday – I just did it too! This post looks amazing and your pictures are fantastic too!
Thanks Sarah! Hope you have fully recovered from the post-holiday blues now xx