Mini Strawberry & Rhubarb Galettes Recipe | Saputo Cheese

Ingredients

• 375 mL (1½ cups) all-purpose flour
• 125 mL (1/2 cup) butter, cut into cubes and frozen for at least 20 minutes
• 15 mL (1 tbsp) sugar
• 1 egg
• About 30 mL (2 tbsp) ice water
• 125 mL (1/2 cup) packed light brown sugar
• 1/2 vanilla bean, halved lengthwise, seeds scraped with the back of a knife
• 1 lb. rhubarb stalks, cut crosswise 1 cm thick
• 1/2 lb. strawberries, cored and sliced
• 2 tbsp cornstarch
• 90 mL (1/3 cup) Saputo Ricotta di Campagna
• 30 mL (2 tbsp) milk
• 60 mL (1/4 cup) coarse sugar
• Whipped cream