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 Vanilla Whipped Cream

Serves 8

1/2 cup (1 stick) salted butter, at room temperature
6 tablespoons sugar, plus extra for sprinkling
2 large eggs, 1 separated
1 1/4 cups all-purpose flour
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners’ sugar
3 tablespoons cornstarch, divided
1 1/2 cups each: sliced rhubarb and stemmed and sliced strawberries
2 teaspoons vanilla extract, divided
1 cup heavy cream

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.

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.

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.

Bake galette until golden brown and bubbly, about 30 minutes. Loosen with a metal spatula and slide onto a wire rack to cool slightly.

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.