This galette began as a last-minute, improvised bake that turned out even better than expected. I know I’ve been sharing a lot of rhubarb recipes lately — I can’t help it; I’m obsessed. Still, this one stands out: a rustic fruit galette with a tender cream cheese crust and a fragrant strawberry-rhubarb filling brightened with rose water.
The first time I baked this galette, my crust was a little messy and the filling bubbled over, sending a stream of strawberry‑rhubarb juices across the oven. Rather than waste that sticky goodness, I spooned the overflow back onto the galette, and it turned into a lovely glaze. On my second try I was neater with the crust and reduced the sugar and fruit slightly, which reduced the bubbling but still left some juices to spoon back on top. The photo above is from the neater second bake; the images below show the earlier, more exuberant version.
The crust is loosely adapted from Yossy Arefi’s approach on Apt. 2 Baking Co., while the idea of a rose‑scented strawberry‑rhubarb filling was inspired by Yossy’s recipe as adapted by Alanna Taylor‑Tobin. Below is a clear, streamlined version of the recipe that preserves the heart of both sources while keeping the method approachable.
Strawberry, Rhubarb, and Rose Galette in Cream Cheese Crust
A simple, rustic galette with a creamy, tender crust and a fragrant strawberry‑rhubarb filling. The rose water adds a subtle floral lift that pairs beautifully with the fruit.
Dessert
galette, rhubarb, strawberry, strawberry-rhubarb
Ingredients
For the crust:
- 125 g all-purpose flour
- 3 oz (84 g) full-fat cream cheese cold, cut into chunks
- 3 oz (84 g) unsalted butter cold, cut into chunks
- small pinch salt
- large pinch sugar
- 1 oz (28 g) full-fat sour cream
For the filling:
- 12 oz (336 g) rhubarb chopped into 3/4 inch pieces
- 12 oz (336 g) fresh strawberries trimmed; halved if small, sliced if large
- 130-150 g sugar (more for a sweeter, stickier filling)
- 1 1/2 tbsp cornstarch
- 1 tbsp rose water
- 1 tbsp lemon juice
- pinch salt
To finish:
- 1 egg beaten
- turbinado sugar
Instructions
Make the pastry for the crust:
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Whisk the flour with the salt and sugar in a large mixing bowl.
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Add the cold butter and cream cheese and cut them into the flour with a pastry blender until the pieces are about the size of small peas. Stir in the sour cream and blend just until the mixture begins to clump. Gather the dough into a mass, working quickly to avoid warming it.
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Press the dough between sheets of plastic wrap into a rough disk, wrap it, 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 in the oven and preheat to 425°F (220°C).
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Turn the chilled dough onto a large sheet of parchment, cover with another sheet, and roll to about 1/8 inch (3 mm) thickness. Transfer the dough, still on the parchment, to a baking sheet and chill while you prepare the filling.
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In a small bowl, combine the sugar, cornstarch, and a pinch of salt.
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Place the rhubarb and strawberries in a large bowl. Add the lemon juice and rose water, then sprinkle the sugar mixture over the fruit and toss gently to combine.
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Remove the rolled pastry from the fridge and peel off the top parchment. Pile the fruit filling in the center, leaving at least a 2‑inch border. Fold the dough edge over the fruit, pleating as needed to create a neat rim.
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Brush the crust with beaten egg and sprinkle with turbinado sugar.
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Place the galette on the preheated pan or stone and bake for 30–35 minutes. The filling should be bubbling; if juices have spilled onto the baking sheet, carefully spoon some of that liquid back over the fruit — it will create a glossy glaze.
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Lower the oven temperature to 400°F (200°C) and continue baking another 10–15 minutes until the crust is a deep golden brown. Check periodically and spoon any additional bubbled juices back onto the filling. When the crust is nicely browned, remove the galette and cool on a wire rack.
Recipe Notes
Keep everything very cold when making the pastry: cold butter, cold cream cheese, and cold sour cream help create a flaky, tender crust. If the dough seems too warm while you’re working, pop the mixing bowl (and pastry blender) in the freezer for a minute to chill.
The sugar amount is given as a range so you can choose between a tart, restrained filling or a sweeter, stickier one that bubbles into a glaze. Adjust to taste.
