Half a batch of this pie crust dough
Poached rhubarb
-6-8 stick of rhubarb, chopped
-1/3 cup of granulated sugar
-1 cup of water
Cream cheese filling
Cream cheese filling
-8oz (aka 1cup or one pack) of room temperature full fat cream cheese
-2 tablespoons of granulated sugar
-the zest of 1/2 lemon
Egg wash
-1 egg
-splash of milk
Egg wash
-1 egg
-splash of milk
Turbinado sugar
Make the dough and let chill for a couple of hours or overnight.
Place rhubarb in a single layer in an oven-proof skillet. Add sugar and water. Bring it to a simmer. Cover and put in a 325 degree oven for 8 minutes. (You could cook it on the stove, but it cooks more evenly in the oven). Pour into a jar and let it sit for several hours or overnight.
Combine all cream cheese filling ingredients in a bowl. You can make this ahead of time, but you will want it at room temperature when it is time for assembly for easy spreading.
Preheat oven and cookie sheet at 400 degrees. Have another cookie sheet covered with parchment paper ready. Drain your rhubarb. (The syrup can be added to soda water for a nice drink.)
For assembly, roll out the dough on a lightly floured surface. Place on the cookie sheet with parchment paper. Spread cream cheese filling leaving a 2 inch border. Cover filling with rhubarb. Fold edges of dough in. Cover dough with egg wash. Sprinkle with turbinado sugar.
Place rhubarb in a single layer in an oven-proof skillet. Add sugar and water. Bring it to a simmer. Cover and put in a 325 degree oven for 8 minutes. (You could cook it on the stove, but it cooks more evenly in the oven). Pour into a jar and let it sit for several hours or overnight.
Combine all cream cheese filling ingredients in a bowl. You can make this ahead of time, but you will want it at room temperature when it is time for assembly for easy spreading.
Preheat oven and cookie sheet at 400 degrees. Have another cookie sheet covered with parchment paper ready. Drain your rhubarb. (The syrup can be added to soda water for a nice drink.)
For assembly, roll out the dough on a lightly floured surface. Place on the cookie sheet with parchment paper. Spread cream cheese filling leaving a 2 inch border. Cover filling with rhubarb. Fold edges of dough in. Cover dough with egg wash. Sprinkle with turbinado sugar.
Remove cookie sheet from oven. transfer parchment paper and galette to heated cookie sheet. Cook for 30 minutes. Let rest 15 minutes before serving.
https://www.youtube.com/watch?v=GgW8_plxnEQ&t=305s
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