Rhubarb and Blueberry Galette
 
 
A rhubarb and blueberry galette made with a flaky cream cheese crust. The rhubarb and blueberry complement each other perfectly, especially with the additions of orange zest and ground amaretti cookies to add further dimensions of flavor.
Yield: 8 servings
Ingredients
For the cream cheese crust
  • 8.5 tbsp unsalted butter, cold, cut into ¾-inch cubes
  • 1⅓ cup + 2 tbsp all purpose flour
  • ¼ tsp salt
  • ⅛ tsp baking powder
  • 3 oz cream cheese
  • 2-3 tbsp heavy cream
  • 2 tsp cider vinegar
For the base
  • 2 oz amaretti cookies
  • 3 tbsp sugar
  • 1 tbsp all purpose flour
  • 1 tsp ground cinnamon
For the filling
  • 8 oz rhubarb, trimmed and thinly sliced
  • ¾ cup blueberries
  • ½ cup sugar
  • 1 tbsp tapioca pearls
  • finely grated zest of 1 orange
  • ⅛ tsp salt
For the glaze
  • 1 large egg
  • 2 tsp water
  • 1 tbsp demerara sugar
Instructions
For the cream cheese crust
  1. Place the butter cubes on a small plate and cover with plastic wrap. Place in the freezer for an hour. Meanwhile, combine the flour, salt, and baking powder in a ziploc bag. Freeze for 30 minutes.
  2. Pour the flour mixture into the bowl of a food processor. Process for 30 seconds to combine. Add in the cream cheese and process for an additional 20 seconds, or until the mixture looks like coarse breadcrumbs. Add in the frozen butter and pulse until crumbs form.
  3. Add 2 tbsp of the heavy cream and the vinegar to the food processor. Pulse until the dough starts to form, adding the additional tbsp of heavy cream if necessary. Pour the dough onto a clean work surface and bring together with your hands. Cover with plastic wrap and flatten it into a disk. Refrigerate for at least 45 minutes.
  4. When ready to bake heat oven to 400F.
For the base
  1. Place the Amaretti cookies in a ziploc bag and roughly crush them. Add the sugar, flour, and cinnamon to the bag. Toss to combine. Set aside.
For the filling
  1. Place the rhubarb, blueberries, sugar, tapioca, orange zest, and salt in a large bowl. Toss to combine and set aside.
  2. Remove the pastry from the fridge and let sit for 10 minutes. Place it on a large sheet of parchment paper that has been lightly dusted with flour. Roll it out to a 15-inch circle. Transfer, along with the parchment paper, to a large baking sheet. Sprinkle the amaretti mixture over the dough in a 10-inch circle over the middle of the pastry. Spoon the fruit filling on top of the crumbs. Fold in the edges of the pastry up and over the fruit, pleating it as you go.
For the glaze
  1. Beat the egg and water together in a small bowl. Brush all over the exposed areas of pastry and sprinkle with sugar.
  2. Bake for 40 minutes, rotating the pan halfway through, or until the crust is golden. Allow to cool completely before serving.
Notes
Recipe from Sweet
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/04/rhubarb-and-blueberry-galette.html