Strawberry Rhubarb Galettes with Homemade Vanilla Ice Cream | thekitchenmccabe.comServes: Makes 12 individual galettes

  • For the ice cream:
  • 1 C. Whole milk
  • 2½ C. Heavy Cream
  • 1 C. Sugar
  • 1 T. Vanilla
  • .
  • For the pie:
  • double recipe Pie Crust and egg wash – make according to recipe directions and chill.
  • 12 oz. Rhubarb, sliced into ½” pieces
  • 2 T. Honey
  • 2 T. Water
  • 20 oz. Strawberries, stems removed, quartered
  • 4 T. Sugar
  • 3 T. Cornstarch
  • 4 T. Water
  • 2 T. Flour
  • 2 T. Sugar
  • 12 t. Sugar, for topping
  1. For the ice cream:
  2. Place the cream, milk,sugar and vanilla in a mixing bowl and whisk until, the sugar dissolves, about 2 minutes. Freeze according to manufacturer instructions. When done churning, place in an airtight container and freeze solid.
  3. For the Pie:
  4. Place the rhubarb, 2 T. honey, and 2 T. water in a small sauce pan and bring to a boil. Reduce heat to medium and let simmer for about 4-5 minutes, or until the rhubarb is tender but not mushy.
  5. Set aside.
  6. In another sauce pan, toss together the strawberries, 4 T. sugar and 3 T. cornstarch. Stir in the 4 T. water to moisten. Slowly bring to a simmer, stirring with a rubber spatula. Once it reaches a boil and the juices thicken up a bit, remove from heat and stir in the rhubarb mixture. Take care to not over-cook the strawberries so that they won’t be overly mushy once baked.
  7. Line two baking sheets with parchment paper.
  8. Roll out the pie dough quite thinly.
  9. cut 12 6″ circles out of the dough and place 6 on each baking sheet. You may have to get creative to find something 6 inches round to use as a cutter – I used a very, very large drinking glass.
  10. In a small bowl, mix together the 2 T. flour and 2 T. sugar. Place 1 t. of the mixture in the center of each pie circle and smooth out around the dough.
  11. Divide the pie filling equally between the each of the pie circles, keeping the filling in the center.
  12. Fold the edges of each pie circle up and over the filling, all the way around(see pictures).
  13. Brush the crusts with egg wash.
  14. Sprinkle 1 t. of sugar on top of the filling of each galette.
  15. Bake at 400 degrees for 20-25 minutes, or until crusts are lightly golden brown on top.
  16. Serve topped with vanilla ice cream.



A mixture of flour and sugar sprinkled on the bottom of the pie crust under the filling  will  stop your pie filling from being soggy or too liquid-y by soaking up the excess liquid and turning into a thick, glossy sauce! This technique is great for pie fillings that contain a lot of fresh, uncooked fruit. Topping your filling with a spoonful of sugar before baking will give you a glossy finish.

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