Rhubarb and Strawberry Galette with Cream Cheese Pastry
Think of this galette recipe as a template for all kinds of fruits, varying the nuts and spices to match – apples, for example, with almond meal and nutmeg, or stone fruits with crushed amaretti biscuits. The cream cheese pastry is a dream to roll out and has a wonderfully tender and flaky crust.
Think of this galette recipe as a template for all kinds of fruits, varying the nuts and spices to match – apples, for example, with almond meal and nutmeg, or stone fruits with crushed amaretti biscuits. The cream cheese pastry is a dream to roll out and has a wonderfully tender and flaky crust.
- 1 egg
- 1 tsp ground cinnamon
- â¼ tsp salt
- 2 tsp white vinegar
- finely grated zest of 1 orange
- for the pastry
- 185 g plain flour plus extra for dusting
- â…›â tsp baking powder
- 120 g unsalted butter cold, cut into 2cm cubes
- 85 pieces
- 3 tbsp cream, cold
- for the base
- 50 g hazelnut meal
- 45 g castor sugar
- 1 tbsp plain flour
- for the filling
- 250 g rhubarb trimmed, washed, halved lengthwise if thick, and cut into 5cm le
- 250 g strawberries hulled and halved
- 100 g castor sugar
- 1 tbsp tapioca flour (or cornflour)
- â…›â tsp salt
- for the glaze
- 1 tbsp demerara sugar
- Carbohydrate 0.349885555554496 g
- Cholesterol 0 mg
- Fat 0.00537333333333333 g
- Fiber 0.230099993387858 g
- Protein 0.01729 g
- Saturated Fat 0.001495 g
- Serving Size 1 1 Serving (2g)
- Sodium 0.0764444443914667 mg
- Sugar 0.119785562166638 g
- Trans Fat 0.00251766666666667 g
- Calories 1 calories
Step-by-step
- To make the pastry, place the flour, salt and baking powder in a food processor and process for a few seconds to combine. Add the butter and process for another 30 seconds or until the mixture is the consistency of coarse breadcrumbs. Add the cream cheese and pulse to form crumbs, then add the cream and vinegar and pulse again until the dough starts to come together. Tip out onto a lightly floured work surface and press into a ball. Wrap the dough loosely in clingfilm, and press to flatten into a disc. Place in the fridge for at least 1 hour (it will keep for up to 2 days).
- Preheat the oven to 210C (190C fan-forced). Prepare the base by combining the hazelnut meal, sugar, flour and ground cinnamon together in a small bowl and set aside. Place all the ingredients for the filling in a medium bowl and toss gently to combine and set aside.
- Line a large baking tray with parchment paper. Remove the pastry from the fridge and roll out onto a lightly floured work bench to form a rough circle, about 38cm to 40cm wide and 2mm thick.
- Carefully roll up the pastry circle on the rolling pin and transfer to the parchment-lined baking tray. Sprinkle the hazelnut base mix in the middle of the pastry, leaving a border of about 5cm to 6cm all around.
- Spoon the fruit filling on top of the nut base, then carefully draw the pastry border up and over the fruit, roughly pleating it as you go, and leaving a small area in the centre of the galette exposed.
- For the glaze, beat the egg with 1 teaspoon of water and brush all over the outside pastry. Sprinkle with the sugar, then bake for about 40 minutes or until the galette is golden and the fruit filling has thickened. Remove from the oven and set aside to cool slightly before serving with cream or vanilla ice-cream.
Rhubarb and Strawberry Galette: A Taste of Summer
Summer is my absolute favorite time of year. The long, warm days filled with sunshine and the vibrant colors of the freshest fruits are a constant source of inspiration for me in the kitchen. One of my go-to desserts during this time is a fruit galette – a rustic, free-form tart that's both beautiful and incredibly delicious. This particular rhubarb and strawberry galette holds a special place in my heart, a recipe passed down, not through generations of family, but through a shared love of baking and good company.
The beauty of a galette lies in its simplicity and adaptability. It's not about perfect circles and precise measurements, but about embracing the rustic charm of slightly uneven edges and a generous filling of perfectly ripe fruit. This recipe, with its combination of tart rhubarb and sweet strawberries, is a perfect example of this. The cream cheese pastry, oh my goodness, the cream cheese pastry! It adds a luxurious richness that perfectly complements the fruity filling. It’s the kind of pastry that practically melts in your mouth, leaving a delicate, slightly tangy flavor that lingers long after the last bite.
The aroma wafting from the oven as this galette bakes is heavenly. The sweetness of the strawberries mingles with the tartness of the rhubarb, creating a fragrance that instantly transports you to a sunny afternoon spent outdoors. The subtle notes of cinnamon and the crunchy hazelnut base add complexity and depth to the flavor profile, creating a dessert that’s far more than the sum of its parts.
I love sharing this galette with friends and family. It’s the kind of dessert that encourages conversation and laughter. It’s the perfect ending to a summer barbecue or a cozy evening at home. More than just a dessert, it’s a symbol of warmth, togetherness, and the simple pleasures of life.
But the best part? It’s surprisingly easy to make. Even if you're not a seasoned baker, you can confidently tackle this recipe and create a stunning dessert that will impress everyone you share it with. So gather your ingredients, roll up your sleeves, and let's get baking!
Beyond the Recipe: A Celebration of Summer Flavors
While this recipe focuses on rhubarb and strawberries, the beauty of the galette lies in its versatility. Feel free to experiment with different fruits based on what's in season. Imagine a warm apple galette with a sprinkle of cinnamon and nutmeg in the fall, or a juicy peach galette with a hint of almond extract in the summer. The possibilities are truly endless!
The galette is also a wonderful way to utilize seasonal fruits that might otherwise go to waste. If you have an abundance of berries or stone fruits from your garden or your local farmer's market, don't hesitate to incorporate them into your galette. The key is to have a balance of flavors and textures – a combination of sweet and tart, soft and crunchy.
Tips for Baking Success
To ensure your galette turns out perfectly, here are a few tips:
- Use cold butter for the pastry. This will help create a flakier crust.
- Don't overwork the pastry dough. Overmixing can lead to a tough crust.
- Chill the pastry dough before baking. This will help prevent shrinkage.
- Don't be afraid to experiment with different types of nuts and spices. Have fun with it!
This rhubarb and strawberry galette is more than just a recipe; it’s a testament to the joy of baking, the beauty of simple ingredients, and the power of sharing delicious food with loved ones. So go ahead, give it a try. I promise you won't be disappointed.
