| Level: | Intermediate |
| Total: | 3 hr |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 1/4 cup all-purpose flour, plus more for rolling (see Cook’s Note)
- 1 tablespoon granulated sugar
- 1/4 teaspoon kosher salt
- 1 stick (8 tablespoons) cold unsalted butter, diced
- 1 large egg beaten with 1 tablespoon cold water
- 8 ounces cream cheese, at room temperature
- 2 tablespoons plus 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg, separated
- Pinch of kosher salt
- 2 cups strawberries, hulled, then halved or quartered depending on the size (about 1-inch pieces)
- 1 tablespoon cornstarch
- Coarse sugar, for sprinkling
Instructions
- Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until it resembles coarse meal mixed with pea-size bits of butter, 10 to 15 times. Add the egg mixture and pulse until the dough just starts to come together, about 10 times. Turn the dough out onto a piece of plastic wrap, using the plastic to help form it into a disk. Wrap tightly and refrigerate until chilled, at least 1 hour or up to overnight.
- Whisk together the cream cheese, 2 tablespoons sugar, vanilla, egg yolk and salt in a medium bowl until smooth. Cover with plastic wrap and chill in the refrigerator, about 45 minutes. Toss the strawberries, cornstarch and remaining 1/3 cup sugar together in a medium bowl and set aside.
- Position a rack in the center of the oven and place a rimmed baking sheet on it. Preheat the oven to 375 degrees F.
- Sprinkle the dough lightly with flour on both sides and roll out on a lightly floured surface into a 12-inch round that is about 1/8-inch thick. Transfer the dough to a piece of parchment and place on an inverted baking sheet.
- Spread about 1 cup of the cream cheese mixture over the dough, leaving a 2-inch border on all sides. Place the strawberry mixture in the center of the cream cheese and spread into an even layer over the filling. Dollop the remaining cream cheese mixture over the strawberries. Fold the edges of the dough over the filling, pleating as needed. Brush the crust with the egg white and sprinkle with coarse sugar. Refrigerate for 15 minutes.
- Slide the galette and parchment paper onto the preheated baking sheet and bake until the crust is golden and the filling is bubbling, about 40 minutes. Transfer to a wire rack to cool slightly before serving, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 363 |
| Total Fat | 23 g |
| Saturated Fat | 13 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 1 g |
| Sugar | 18 g |
| Protein | 6 g |
| Cholesterol | 106 mg |
| Sodium | 183 mg |
Reviews
Hopefully with less liquid from the berries, the crust will be fine. Next time, I am going to toss the strawberries in the sugar, without the cornstarch. I am going to add a squeeze of lemon juice to help that process get started. I will let the berries sit and macerate for at least 30 minutes, tossing once or twice during that time. Then, I will drain off the liquid. After that, I will add the cornstarch and toss before placing the berries onto the dough. They should still be plenty juicy but not to turn this galette into a juice bomb!
I actually made three of these for a party. Go big with a new recipe or stay home! For the second and third galettes, I varied the dough by rolling it into a 4×19″ strip, then folding it into thirds, turning it 90 degrees, rerolling it into a 4×119″ strip and folding it again into thirds. I chilled the dough for an hour and then repeated this. I repeated this process after it had chilled two times. I did not roll it out for the galette until it had chilled another hour after the final folds. The result was a dough more like rough puff pastry, very flaky. I had guests compare the first galette (made exactly to the recipe) with the other two and everyone preferred the crusts that had been folded. It does add several hours to the preparation of this recipe but, for me, it is worth the extra time to get those layers of flakey crust.
I also recommend chilling the assembled galette for a full hour, rather than for just 15 minutes. I did that with the third tart and I thought the dough held up much better in the final bake. I baked these one at a time on the bottom rack to help reduce the feared soggy bottom so the longer chill was not planned but it helped the dough perform better.
Finally, the recipe calls for letting the baked galette sit for 30 minutes before serving. I still could see liquid in each of the galettes at 30 minutes. Luckily, my party was not for three more hours after I finished baking By that time, the liquid had all been absorbed or gelled so it was no longer a soupy looking mess. If I had not spooned out liquid during baking, I can’t imagine it would have moved past soupy mess status,
This is a good recipe but I predict I will have better results when I make it with these variations next time.
Reduced the sugar though and used half of brown half white..
Easy to make too even with no processor)