Blueberry Rhubarb Baby Galettes

Blueberry Rhubarb Galettes

Feast your eyes on these charming little cream cheese, blueberry and rhubarb baby galettes! Then, brace yourself for a wild confession…

I was a rhubarb virgin.

I could think of no better introduction to this mysterious fruit than to surround it with my most favorite berry.

The only berry with the ability to make my knees grow weak. On sight. With their magical properties everything they touch turns to gold. Blueberries can do no wrong, I’m sure of it.

Of course the flaky, buttery pastry helped. And the lemon-kissed cream cheese had its part to play too.

The rhubarb transformed from bitter and offensive in its raw state into something completely likable, if not delectable.

If you’re a rhubarb virgin too, don’t look the other way when you spy the pretty stalks in your market.

Embrace them. Show them some love. And they might just love you back.

You can omit the rhubarb and use all blueberries or even a mix of berries, if you prefer.

Blueberry Rhubarb Cream Cheese Baby Galettes

Rating: 51

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: 3 baby galettes - cut in half to make 6 servings

Blueberry Rhubarb Cream Cheese Baby Galettes


1 cup all-purpose flour
1/4 teaspoon salt
2 1/2 tablespoons sugar
6 tablespoons unsalted butter, cut into 1/2-inch cubes
3 tablespoons ice water
1 + 3/4 cup blueberries
3/4 cup rhubarb, diced
1/2 cup sugar, divided, plus more for sprinkling over crust
6 ounces cream cheese, room temperature
the zest of one lemon, just the yellow part not the pith
1 egg, beaten
fresh whipped cream, for serving


  1. In a medium bowl gently toss blueberries, rhubarb and 1/4 cup of sugar together. In a separate mixing bowl beat cream cheese until fluffy then beat in 1/4 cup sugar and the lemon zest.
  2. Preheat oven to 400 degrees F. Line a large baking sheet with parchment and grease well.
  3. Divide pie crust into 3 equal pieces and roll out on a lightly floured board into 1/8 inch thick circles. Trim the uneven edges if desired to make a uniform circle (save the scraps to decorate the top).
  4. Place the crusts on the well greased baking sheet and spread 1/3 of the cream cheese mixture over bottom leaving a 1-2 inch border around the edge. Pile on 1/3 of the blueberry mixture and fold the dough up and over the side, starting in one place and pleating it around the blueberries.
  5. Brush with egg and sprinkle with sugar (raw sugar, if you have it). Repeat with the remaining two crusts. Stick all the scraps together, roll out and cut into small shapes to decorate the tops.
  6. Bake about 20-25 minutes or until crust is golden. If the juices overflow and cause the galettes to stick to the parchment, refrigerate and the parchment will easily peel off. Serve warm or chilled with fresh whipped cream.


Pastry adapted from Williams-Sonoma

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