This galette began as a last-minute, improvised bake that turned out delightfully well. Full disclosure: I’ve been sharing a lot of rhubarb recipes lately — I can’t help it; I’m obsessed with the tart-sweet combination.
The first time I made this galette the crust was a bit rough and the filling produced a juicy strawberry–rhubarb eruption in the oven. Rather than waste that sticky, flavorful liquid, I spooned the bubbled-over juices back onto the fruit, which created a lovely glaze. The second time I made it I tidied up the crust, reduced the sugar slightly, and used a touch less fruit. That produced a neater bake with less overflow, though there were still some juices to collect and spoon back on top. The photo above is from the second bake; the image below shows the original, slightly messier result.
The cream cheese crust is loosely adapted from Yossy Arefi’s approachable pastry method. The rose-scented filling idea is inspired by Yossy Arefi as adapted by Alanna Taylor-Tobin. Together they make a rustic, fragrant galette that highlights the bright flavors of strawberry and rhubarb.
Strawberry, Rhubarb, and Rose Galette in Cream Cheese Crust
A simple, rustic fruit galette featuring a tangy cream cheese crust and a rose-scented strawberry–rhubarb filling.
Dessert
galette, rhubarb, strawberry, strawberry-rhubarb, strawberry-rhubarb galette
Ingredients
For the crust:
- 125 g all-purpose flour
- 3 oz (84 g) full-fat cream cheesecold, cut into chunks
- 3 oz (84 g) unsalted buttercold, cut into chunks
- small pinch salt
- large pinch sugar
- 1 oz (28 g) full-fat sour cream
For the filling:
- 12 oz (336 g) rhubarbchopped into 3/4 inch pieces
- 12 oz (336 g) fresh strawberriestrimmed; halved if small, sliced if large
- 130-150 g sugar(use the larger amount for a sweeter, stickier filling)
- 1 1/2 tbsp cornstarch
- 1 tbsp rose water
- 1 tbsp lemon juice
- pinch salt
To finish:
- 1 eggbeaten
- turbinado sugar
Instructions
Make the pastry for the crust:
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In a large bowl, whisk together the flour, salt, and sugar.
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Add the cold butter and cream cheese pieces and cut them into the flour with a pastry blender until the mixture resembles small peas. Add the sour cream and continue to blend until the dough begins to clump. Gather the dough into one mass, working quickly to avoid warming it with your hands, and transfer it to plastic wrap.
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Using the plastic wrap to help shape it, press the dough into a rough disk. Wrap it tightly and chill in the refrigerator for at least 2 hours.
Assemble the galette:
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Place an inverted baking sheet or pizza stone on a lower rack and preheat the oven to 425°F (220°C).
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Turn the chilled dough onto a large sheet of parchment (lightly floured if desired), cover with a second sheet of parchment, and roll to about 1/8 inch thickness. Transfer the dough, still between the parchments, to a baking sheet and chill while you prepare the filling.
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In a bowl, combine the sugar, salt, and cornstarch.
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Place the rhubarb and prepared strawberries in a large bowl. Add the lemon juice and rose water, then sprinkle the sugar mixture over the fruit and gently toss to combine.
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Remove the top sheet of parchment from the chilled dough. Quickly mound the fruit mixture in the center of the dough, leaving at least a 2-inch border. Fold the dough edges over the filling, pleating as needed to form a neat rim.
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Brush the crust with the beaten egg and sprinkle with turbinado sugar.
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Place the galette on the preheated baking sheet or stone and bake for 30–35 minutes. The filling should be bubbling; if juices have overflowed and bubbled onto the pan, carefully spoon some back over the fruit to create a glossy glaze. Reduce the oven temperature to 400°F (200°C) and continue baking about 15 minutes more, checking periodically. When the crust is a deep golden brown, remove the galette and transfer the pan to a wire rack to cool.
Recipe Notes
Keep everything very cold when making the crust: cold butter, cold cream cheese, and cold sour cream. If needed, chill the mixing bowl and pastry blender briefly to avoid warming the dough. The sugar amount for the filling is flexible: use the higher amount for a sweeter, more syrupy result or the lower amount for a tarter finish.
