Eating My Way Through the Alphabet; Letter F

What’s Cooking in Gail’s Kitchen? Be Our Guest: Foolproof Strawberry Galette! It’s more than the sweet strawberries that make this an appealing dessert. In my opinion, the delicious buttery cream cheese crust is as good as it gets. First of all, to keep your galette foolproof, here are a few tips. Make sure the dough is not too moist or it will turn chewy instead of crisp. Pay attention to the strawberries. If they appear too juicy, add more cornstarch to help the filling thicken. And don’t overfill the galette. Remember, there is no pie plate to contain the abundance. It’s better to make two smaller galettes than a big sloppy one. And lastly, be sure to use parchment paper on the baking sheet or you may find yourself replacing bakeware from the runoff. All that being said, let’s roll. 
FOOLPROOF STRAWBERRY GALETTE
Ingredients:

1 1/4 cups flour

1/4 teaspoon sea salt

1 tablespoon sugar

4 ounces Neufchรขtel cheese, cubed

1/2 cup butter, cold and cubed

2 pounds strawberries, hulled and cut up

1-2 tablespoons cornstarch 

1 teaspoon vanilla extract

1 teaspoon lemon zest

1/4 cup sugar

1 egg, beaten

2 tablespoons sanding sugar

2 tablespoons brown sugar
Instructions:

Pulse flour, sea salt, and 1 tablespoon sugar in a food processor. Add Neufchรขtel cheese and butter. Pulse until crumbly. Add 3-4 tablespoons of ice water and pulse just until dough forms a ball. Remove onto a lightly floured board. Gently knead to tighten dough. Pat into a disk and wrap in plastic wrap. Refrigerate one hour. Unwrap dough and roll to 1/8 inch thickness between 2 sheets of parchment paper. Create a 12″ diameter circle. Transfer dough to a baking sheet. Refrigerate for 30 minutes. Meanwhile preheat oven to 350ยฐ. In a large bowl, toss strawberries with cornstarch, vanilla extract, lemon zest, and 1/4 cup sugar. Leaving an inch border, arrange strawberries atop dough. Fold border up and over strawberries to create a rim. Brush crust with egg wash. Sprinkle with sanding sugar. Bake galette 45-50 minutes or until crust is golden. Cool on a wire rack. Sprinkle with brown sugar.

26 thoughts on “Eating My Way Through the Alphabet; Letter F

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