Strawberry-Rhubarb Galette with Whipped Cream

Strawberry-Rhubarb Galette with Whipped Cream

Last year we ran a version of this tart entitled Summer Fruit Galettes. Since then I can vouch this tart works equally well with fall and winter fruits like apples and pears. Now that spring’s here, I’m happy to report it’s extraordinary with the classic strawberry-rhubarb combo.

When the tart last ran I suggested using refrigerated piecrust. Since then I’ve become a fan of Darina Allen’s uber simple pastry dough. It starts like you’re making a cake, creaming butter and sugar and then beating in an egg. After that, you mix in flour for simple foolproof from-scratch pastry.

Strawberry-Rhubarb Galette with Whipped Cream
Serves: 8
  • ½ cup (1 stick) salted butter, at room temperature
  • 6 tablespoons sugar, plus extra for sprinkling
  • 2 large eggs, 1 separated
  • 1¼ cups all-purpose flour
  • 1 package (8 ounces) cream cheese, softened
  • ½ cup confectioners’ sugar
  • 3 tablespoons cornstarch, divided
  • 1½ cups each: sliced rhubarb and stemmed and sliced strawberries
  • 2 teaspoons vanilla extract, divided
  • 1 cup heavy cream
  1. Cream butter and 2 tablespoons of the sugar in the bowl of an electric mixer; add 1 whole egg; beat until smooth. Reduce mixer speed and add flour to form stiff, sticky dough. Turn onto a floured piece of plastic wrap; form into a ball, wrap and press to flatten into a round. Refrigerate 1 hour and up to 3 days or double wrap and freeze up to 1 month.
  2. When ready to bake, adjust oven rack to lowest position and heat oven to 400 degrees. Mix cream cheese, confectioner’ sugar, 2 tablespoons of the cornstarch, and the egg yolk in medium bowl.  In a separate medium bowl mix fruit, another 2 tablespoons of sugar, remaining tablespoon of cornstarch, and 1 teaspoon of vanilla extract.
  3. Roll dough round on a floured surface to a 13-inch circle; slide onto a cookie sheet or pizza pan and spread evenly with cream cheese mixture, leaving a 2-inch border. Scatter fruit evenly over cream cheese mixture. Fold pastry border over the fruit.  Brush dough perimeter with egg white and sprinkle with a little sugar.
  4. Bake galette until golden brown and bubbly, about 30 minutes. Loosen with a metal spatula and slide onto a wire rack to cool slightly.
  5. Beat cream, remaining 2 tablespoons of sugar, and remaining 1 teaspoon of vanilla extract to soft peaks. Serve galette warm or at room temperature with whipped cream.


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  1. says

    I’ve been dreaming about rhubarb and this recipe pushed it over the top! The perfect thing to make this weekend. I love cream cheese with pastry, and the unfussy pastry dough is genius.

  2. mindy says

    This sounds so good! I hadn’t tried the strawberry rhubarb combo until a few years ago but now it’s a real favorite. Thanks!

  3. Kati says

    Delicious! I have made this exactly as written and everyone loved it. The pastry is very tender, and fell apart the first time I tried to roll it; I then successfully rolled it between 2 pieces of cling wrap. Thanks!

  4. Lori says

    I was wondering if you think this could be put together a few hours ahead of time and stored in the fridge until time to bake? Perhaps taken out of the fridge 30 or so minutes prior? Thanks

    • says

      Hey Lori, good question. Once the fruit is sweetened, it starts to give off juice, so I think you’re better off baking the Galette a few hours ahead than letting it sit a couple of hours before baking it.

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