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
 
by:
Serves: 8
Ingredients
  • 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
Instructions
  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.

 

10 Comments

  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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