Rustic Strawberry-Rhubarb Galette

Hello, Sunday!

This elegant yet homey buttery free-form galette,  layered with a creamy cheese filling, gilded with strawberries and rhubarb is a time-honored combination.  A favorite for good reason. This galette is simple, light, delicious, and heavenly to eat.

Let’s Bake!

To Make the Free-Form Pastry:

9 tablespoons butter, cold and cut into 1/2″ cubes

1 1/2 cups flour (dip and sweep method)

1/4 teaspoon salt

1/8 teaspoon baking powder

3 1/2 – 4 1/2 tablespoons ice water

1 1/2 teaspoons cider vinegar

Place the flour, salt, baking powder in food processor and process for a few seconds to combine. Add the butter cubes to the flour and process for about 20 seconds or until mixture resembles coarse meal. Add vinegar and ice water, pulse dough until it forms a ball. Wrap in plastic wrap and refrigerate for 1 hour and up to 3 days or double wrap and freeze up to 1 month.

To Make the Rhubarb:

1 1/2 cups rhubarb, cut into 1/2″ pieces

1 tablespoon butter

2 tablespoons brown sugar

In a microwave safe bowl, add cut rhubarb, brown sugar, and butter. Microwave to 2 1/2 minutes. Transfer the rhubarb mixture to a strainer suspended over a bowl to capture the liquid. Set liquid aside.

To Make the Cream Cheese Filling:

6 oz cream cheese

1/2 cup confectioners sugar

1 egg yolk (reserve egg white for topping pastry)

1/2 teaspoon vanilla

1 teaspoon lemon zest

Mix cream cheese, confectioners sugar, vanilla, zest, and egg yolk. Using a food processor or with a hand mixer, whip until smooth. Refrigerate until needed.

To Make the Strawberry Filling:

1 1/2 cups strawberries cut into quarters

2 tablespoons brown sugar

1 tablespoon lemon juice

1 teaspoon lemon zest

2 tablespoons flour

2 tablespoons strawberry jam

About 30 minutes ahead of baking, get a separate bowl and mix strawberries, brown sugar, zest, juice, and a pinch of salt.  This will allow strawberries to macerate. After 30 minutes of maceration, (same as the rhubarb) transfer strawberries to a strainer suspended over the same bowl used with the rhubarb liquid, combining both liquids in one bowl.

Meanwhile, transfer the rhubarb and strawberries to a bowl and toss with flour and 2 tablespoons of strawberry jam.

To Reduce Liquids:

In a microwave-safe bowl, microwave the strawberry and rhubarb liquids, for about 4 minutes or until liquids are reduced and syrupy.  Pour the hot syrup over the strawberry-rhubarb, tossing gently.

Getting Ready:

When ready to bake, adjust oven rack to lowest position and heat oven to 400 degrees.

Working quickly, roll dough round on a floured surface or on parchment paper to a 13-inch circle, slide onto a cookie sheet, and spread evenly with cream cheese mixture, leaving a 2-inch border. You may have to place your pastry in the refrigerator if it becomes too warm to work with.  Spoon strawberry-rhubarb mixture over cream cheese mixture and fold pastry border over the fruit. Brush dough perimeter with egg white and sprinkle with a little sugar. Place in freezer for 20 minutes for the pastry to firm up before placing in the oven.

Bake galette until golden brown and bubbly which is about 30 – 40 minutes. Cool on wire rack.

Especially delicious served warm or at room temperature with whipped cream.

Thanks for stopping by!

Eileen

 

 

 

 

 

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