There comes a moment every April when the first strawberries of the season appear at the market: I take a bite, and that feeling hits. spring My system flooded. This is when yellow, flavorless berries that last for a week are replaced by dark, red, juicy berries that fill the kitchen with the scent of sunshine. That moment inspired this strawberry galette — it channels all those feelings and wraps them up in the most gorgeous (and simple) dessert.
I’ve been making some version of this recipe for years, changing up the fruit depending on what’s in season (see this Pear Galette or this Crazy Heirloom Tomato and Burrata Galette). For this, take about six weeks after planting the strawberries. it Well and see how simple this preparation is. It’s about 20 minutes of actual effort, then an hour for cooking and cooling.
An Easy Way to Bake a Pie
Here’s the thing about galettes: They’re the byproduct of homemade pie without all the fear. There are no fully shrink-wrapped edges, no blind baking, and no worries about mesh. You fold the dough over the filling, press it down, and the rustic, imperfect edges are the whole point. You really want to embrace that organic, wabi-sabi vibe here.
This may be divisive, but I use frozen pie crust for this. Because here’s the thing – a good frozen crust (Dufour’s is my choice if you can find it, or Trader Joe’s all-butter crust in a pinch) is really delicious, and life is short. If you want to make your own, by all means do so. But don’t let the idea of ​​making pastries from scratch stop you from making it.
The layer that makes it special
Before the strawberries are cooked, spread a layer of whipped cream cheese across the center of the dough. This creates a creamy, slightly tart barrier between the pastry and the fruit – as the galette cooks it absorbs some of the juice and transforms into something that’s not quite cheesecake, not quite custard, but totally incredible. If your cream cheese isn’t already at room temperature, ten seconds in the microwave will get it there.
Before being topped with cream cheese, the strawberries are mixed with granulated sugar, lemon peel, a little cornstarch (this is what keeps things jammy instead of soupy) and a pinch of salt. Then comes the folding: Begin folding the dough over the berries, folding as you go. There’s no wrong way to do this, so relax and enjoy it. Brush the crust with egg wash, press the chopped almonds into the dough (toss them with a little extra egg wash first, so they really stick), and finish with a generous sprinkling of turbinado sugar for crunch. The thyme is optional, but I like it here – that herby, floral note with the sweet strawberries feels very spring-like on the table in the garden.
How to Serve This Strawberry Galette
Bake until the crust is golden and the strawberries are bubbly and jammy, about 25 minutes. Some of the juice will leak onto the parchment—this is totally normal and looks really pretty. Then the hard part: You have to let it cool on a rack for a full hour before cutting so the filling can set. Serve it warm or at room temperature, with a dollop of light whipped cream. I also took it with coffee the next morning for breakfast (highly recommended).
It’s spring in dessert form – a recipe that reminds you why you love cooking in the first place. Simple ingredients, seasonal fruits, and something that looks so beautiful without taking much effort. Scroll for the recipe, and leave a comment if you make it!
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Description
A rustic strawberry galette with cream cheese filling and almond studded crust is just in time for spring as a dessert. So simple, and a great centerpiece for any gathering.
- 1 Frozen pie crust, defrosted in the fridge overnight (or homemade)
- 1/3 cup granulated sugar
- excitement of 1 Lemon
- 1 pound stalked strawberries (about 5 cups), chopped
- 1 1/2 tbsp maize starch
- small pinch of salt
- 1/2 cup Whipped Cream Cheese, room temperature
- 1 egg beaten
- 1/4 cup chopped almonds
- 1 tablespoon turbinado sugar
- Thyme for sprinkling (optional)
- Let pie crust come to room temperature on the counter for 30 minutes. Preheat oven to 400 degrees with rack in the middle.
- Combine chopped strawberries with sugar, zest, salt and cornstarch in a bowl.
- On a sheet of parchment, roll out the dough into a 12-inch round, lightly flouring if necessary. Transfer parchment to baking sheet.
- If necessary, microwave the cream cheese for 10 seconds to make it spreadable, then spread, leaving a 2-inch border in the center of the pie crust.
- Tuck the strawberries and their juice into the center of the dough, leaving a 2-inch border. Fold the border over the fruit, pleating as you fold, leaving the center of the galette open. Brush the crust with egg wash.
- Mix the almonds with a little more egg wash, then press into the peel. Sprinkle with turbinado sugar and thyme (if using).
- Bake until the crust is golden and the strawberries are bubbling, about 25 minutes. Don’t worry if some juice leaks out! Cool on a wire rack for one hour, then serve.
- prep time: 20
- Cooking Time: 25
- Social class: Sweet
Keywords: Strawberry Galette
