Strawberry Rhubarb Galette
Our rustic free-form pie is filled with fresh strawberries, rhubarb and sweetened cream cheese, baked in a delicious almond crust! Serve this summer delight with a big ‘ol scoop of vanilla ice cream!
Servings: 8
Ingredients
PASTRY:
- 1/2 recipe All Butter Pie Crust
CREAM CHEESE FILLING:
- 4 oz. cream cheese softened
- 1/4 c. granulated sugar
- 1/2 tsp. almond extract
- 1 sm. egg
FRUIT FILLING:
- 1 1/2 c. diced fresh strawberries
- 1 1/2 c. diced red rhubarb
- 1/3 c. granulated sugar
- 1 T. cornstarch
EGG WASH:
- 1 sm. egg beaten with 1 tsp. water
- 1/4 c. sliced almonds for sprinkling
- 2 T. turbinado sugar for sprinkling
Instructions
- PASTRY: Prepare our All Butter Crust recipe. Refrigerate half (1 disc) until ready to use. Freeze the other half (1 disc) to use at a later date.
- CREAM CHEESE FILLING: In a medium bowl, using an electric hand mixer beat softened cream cheese, sugar, almond extract and egg together until smooth and creamy; set aside.
- FRUIT FILLING: In a medium bowl, gently toss the strawberries, rhubarb, sugar and cornstarch together until everything is coated; set aside.
- Place the oven rack in the middle position. Preheat the oven to 400 degrees. Cover a rimmed baking sheet with parchment paper.
- TO ASSEMBLE: On a lightly floured surface, roll the dough out to a 12-inch circle. Transfer the pastry to prepared baking sheet.
- Spread the cream cheese filling into the middle of the pastry leaving a 1½-inch border. Pour the fruit mixture evenly over the cream cheese.
- Gently fold the pastry over the fruit, pleating to hold it in. Brush the pastry with egg wash. Sprinkle with almonds and turbinado sugar.
- Bake for about 35-45 minutes, or until the crust is a deep golden brown and the liquid bubbles a bit. Cool completely before cutting.
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