The perfect way to celebrate summer!
An easy homemade galette overloading with fresh strawberries and sweet cream cheese..
Fresh strawberries are a summer staple here. I buy at least 2 pounds a week, sometimes more. They have usually disappear within a day or two of being home. Some weeks, it's even less. They are just so delicious and sweet. We can't seem to get enough of them.
A few weeks ago, strawberries were an awesome 99 cents a pound. I stocked up and decided to make a galette with some of them.
Now, this is my very first gallete and I think the final result was pretty good. Mine was not exactly a very pretty pastry, but, it does taste pretty amazing. But, I do need some practice. So, you guys probably will see more in the future!
This recipe does have a few steps to it, but, they are easy. Trust me. Easy. The crust is simple and comes together quickly.
The strawberries and cream cheese mixture are perfect together and adding a dollop of homemade whipped cream made it even better!
Strawberry Cream Cheese Galette
Prep Time: 02:00
Cook Time: 00:25
Ingredients (Serves: 6-8)
- 1 3/4 cup flour
- 2 TBSP sugar
- 1 tsp apple cider vinegar
- 1/2 cup (1 stick) butter, diced, cold
- 1 egg
- 2 cups strawberries, hulled
- 1/3 cup sugar, plus 2 TBSP
- 1 TBSP lemon juice
- 4 tsp cornstarch
- 8 oz cream cheese
- 1 egg yolk
- 1 egg, plus coarse sugar, for sprinkling on top
In a food processor, pulse flour, sugar and apple cider vinegar until combined. Add in butter pieces and pulse until butter is about pea size.
In a small bowl, whisk together egg with 2 TBSP of water. Gradually, add into food processor and mix just until dough starts to form.
Remove dough and turn out on counter. Shape into disc and cover with plastic wrap. Refrigerate for at least 1 hour or until ready to make filling.
When you are ready for filling, grease a large baking sheet or line with parchment paper. Roll out dough into approx 12 inch round. Place on baking sheet and put back in fridge while you make the filling.FOR FILLING
In a large bowl, toss strawberries with sugar, cornstarch, and lemon juice. Set aside.
In a mixing bowl, beat cream cheese, egg yolk, and remaining 2 TBSP of sugar until well combined.
Spread 1/2 of cream cheese mixture on the bottom of dough. Leave approx 2-3 inch boarder around the edge. Top with strawberries.
Fold edges of the dough over the filling.
Spread the remaining cream cheese mixture on top of the strawberries.
Refrigerate for 30 minutes
Preheat oven to 425 degrees. Brush dough with whisked egg and sprinkle with coarse sugar.
Bake for 20-25 minutes or until crust is browned.
Let it cool for 15 minutes or so before serving.