Peeps, I did it: I jumped on the galette bandwagon and I don’t believe i’ll be jumping off any time soon. Yes, I love — like really love — a slab pie, as is evidenced by my pecan pie, red raspberry slab pie, and strawberry rhubarb pie. But this galette thing? Kind of exactly what I needed to bring my pie game to a whole new level. Prior to making these strawberry rhubarb galettes to enjoy over the July 4th weekend I had had very little galette experience, save for developing this brown butter apple cranberry galette for baked occasions. 
But as you may have noticed, galettes are all over social media. Everybody’s instagram feed seems to be featuring them (for example, Yossy Arefi’s feed is full of them and they are gorgeous). And I had just made two slab pies for a party last weekend, and so . . . making individual galettes seemed like the perfect, and prettiest, way to shake things up. Galettes are super easy to make. You roll out dough to whatever size you desire, plop down some pie filling, leaving a border, and fold the sides up and, just slightly, over the edge of the fruit. Voila: galette. 
However, just to be sure about the ratio of dough to filling, and to confirm there were no secrets to galette making that had been kept from me, I did a bit of galette sleuthing on the internet. No surprises surfaced, and I went at it. Using my strawberry rhubarb filling and my off the charts flaky pie dough (with the addition of a touch of baking powder, to help with browning, tenderness, and sturdiness – as per Nick Maligieri and Rose Levy Bernbaum) I produced 8 of the sweetest little galettes you ever did see, or taste. I implore you to give these little ruby-red gems a try. But I warn you, your days of making traditional pies may be numbered . . .
[yumprint-recipe id=’100′]
