A recipe for a strawberry cream cheese galette, published by Camille Styles, highlights a simple approach to spring baking. The galette uses a frozen pie crust, which the recipe says can be defrosted overnight. The preparation takes about 20 minutes of active work, followed by 25 minutes of baking and an hour of cooling.
A Simpler Way to Bake a Pie
Galettes are described as a less intimidating alternative to traditional pies. There is no need for a crimped edge or blind baking. The dough is folded over the filling, and the rustic edges are part of the appeal. The recipe recommends a good-quality frozen crust, such as Dufour or Trader Joe’s all-butter crust, but homemade pastry is also welcomed.
The Layer That Makes It Special
Before adding the strawberries, a layer of whipped cream cheese at room temperature is spread across the center of the dough. This step creates a creamy, slightly tangy barrier that soaks up some of the fruit juices during baking. If the cream cheese is not soft, ten seconds in the microwave can make it spreadable.
The strawberries are sliced and tossed with granulated sugar, lemon zest, cornstarch, and a pinch of salt. The mixture is mounded over the cream cheese, leaving a two-inch border. The dough is then folded over the berries, pleating as it goes, leaving the center exposed. An egg wash is brushed on the crust, sliced almonds are pressed in, and turbinado sugar is sprinkled on top. Thyme can be added for an herbal note.
How to Serve This Strawberry Galette
The galette bakes at 400 degrees Fahrenheit for about 25 minutes, until the crust is golden and the strawberries bubble. Some juice may leak onto the parchment, which is normal. Cooling on a wire rack for a full hour is necessary for the filling to set. The galette can be served slightly warm or at room temperature, with softly whipped cream. The recipe also notes that leftovers work well for breakfast with coffee the next day.
