Every year in April, there is a moment when the first truly seasonal strawberries appear on the market. When you take a bite, spring It floods my system. That’s when the pale, tasteless berries that have been around for a week give way to deep, red, juicy berries that fill your kitchen with the scent of sunshine. That moment is the inspiration for this strawberry galette. Express all your emotions and wrap them up in the most gorgeous (and simple) dessert.
I’ve been making versions of this recipe for years, changing the fruit depending on the season (see this pear galette or this insane heirloom tomato and burrata galette). In this case, capture the period of about 6 weeks when strawberries are ripe. this You will see how easy this preparation is. The actual working time is about 20 minutes, followed by an hour of cooking and cooling.
Easy way to bake a pie
Galette’s charms are as follows. All galettes are an unintimidating homemade pie treat. No perfectly caulked edges, no blind burns, and no worries about grates. Fold the dough over the filling and press down. The rustic, imperfect edges are the key. I definitely want to incorporate an organic, wabi-sabi vibe here.
This may be controversial, but I use frozen puff pastry. Because here’s the problem. A good quality frozen crust (I recommend Dufour if you can find it, or Trader Joe’s all-butter crust if you can find it) is really delicious, but it has a short shelf life. If you want to make it yourself, definitely do it. But don’t let the idea of ​​making pastry from scratch stop you from making this.
the layers that make it special
Before spreading the strawberries, spread a layer of whipped cream cheese in the center of the dough. It creates a creamy, slightly tangy barrier between the pastry and the fruit, which absorbs some of the juices while the galette bakes, turning it into something that’s neither cheesecake nor custard, but completely incredible. If the cream cheese is not already at room temperature, microwave it for 10 seconds to bring it to room temperature.
The strawberries themselves are tossed with granulated sugar, lemon zest, a little cornstarch (this keeps them jam-like rather than soup-like), and a pinch of salt before being piled on top of the cream cheese. Next the fold begins. Start folding the fabric over the berries to make pleats. There’s no wrong way, so relax and enjoy. Brush the dough with egg wash, press the sliced ​​almonds into the dough (if you mix in a little more egg wash first, it will actually stay), and finish with a generous sprinkling of turbinado sugar for crunch. Thyme is optional, but I love it here. There’s something about herbal, floral notes with sweet strawberries that feels so springy from garden to table.
How to enjoy strawberry galette
Bake until the pastry is golden brown and the strawberries are bubbly and jam-like, about 25 minutes. Some of the juices may leak onto the parchment, which is completely normal and actually looks beautiful. The second difficulty is that the filling has to cool for a full hour on a rack before cutting, so that it can harden. Serve slightly warmed or at room temperature with a dollop of soft whipped cream. I also had it for breakfast the next morning with coffee (highly recommended).
This is a spring dessert. These are the kinds of recipes that remind you why you love cooking in the first place. Simple ingredients, seasonal fruits, and things that look great without much effort. Scroll down for the recipe and leave a comment if you make this!
explanation
A rustic strawberry galette with cream cheese filling and almond-studded crust is a springtime dessert. It’s very simple and makes a great centerpiece for any gathering.
- 1 Frozen puff pastry, thawed overnight in the refrigerator (or homemade)
- 1/3 cup granulated sugar
- skin 1 lemon
- 1 lb Strawberries (about 5 cups), stems removed, sliced
- 1 1/2 tablespoons cornstarch
- pinch of salt
- 1/2 cup whipped cream cheese, room temperature
- 1 eggs, beaten eggs
- 1/4 cup sliced ​​almonds
- 1 tablespoon turbinado sugar
- Thyme for furikake (optional)
- Let the puff pastry come to room temperature on the counter for 30 minutes. Preheat oven to 400 degrees with rack in center position.
- Mix the sliced ​​strawberries with the sugar, zest, salt, and cornstarch in a bowl.
- Roll the dough out onto a cookie sheet into a 12-inch circle, dusting lightly with flour if necessary. Transfer the parchment paper to a baking sheet.
- If desired, heat the cream cheese in the microwave for 10 seconds to make it easier to spread, then spread it out, leaving a 2-inch border in the center of the pie crust.
- Mound the strawberries and their juices in the center of the dough, leaving a 2-inch border. Fold the edges over the fruit, making pleats as you fold to expose the center of the galette. Brush the dough with egg wash.
- Mix the almonds with some more of the egg wash and press into the crust. Sprinkle with turbinado sugar and thyme (if using).
- Bake until the pastry is golden brown and the strawberries are bubbly, about 25 minutes. Don’t worry if the juice leaks. Let cool on a wire rack for 1 hour before serving.
- Preparation time: 20
- Cooking time: twenty five
- category: dessert
keyword: strawberry galette
Source: Camille Styles – camillestyles.com
