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.
Recipe by Three Many Cooks at