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
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.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/sweet-treats/strawberry-rhubarb-galette-with-whipped-cream/