Go Back
–+ servings
Print Recipe

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!
Course: Dessert
Cuisine: French
Servings: 8

Ingredients

PASTRY:

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.