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 Neufchâtel 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
Instructions:
Pulse flour, sea salt, and 1 tablespoon sugar in a food processor. Add Neufchâtel 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 350°. 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.
Another yummy looking recipe..😋😋
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I. Love. Strawberries. 🍃🍓
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Me too..healthy and tasty
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Oh… So delicious! We make this with apples or pears too! Fabulous!
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It is so versatile. That’s what I love about it. 🍃🍓🍃🍐🍃🍎
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Buttery cream cheese crust. I heard it, and now I can never forget it! 🙂
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Pie crust, bread, puff pastry…it’s ALL good for me. 😋
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Yes, yes, yes, yes and please!
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Good point about working with your ingredients and adapting, relying on our own senses, is this too tart? too watery?
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There is no substitute for the “taste test”, in my opinion. 😋
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As a fool going to try this but don’t have strawberries in so giving it a go with raspberries.
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Good choice! I looove raspberries. 💕
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Looks utterly delicious! Love such fruity cakes/desserts. 🙂
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I agree. Peaches, apples, strawberries, blueberries, raspberries, pears…you get it. 🍃🍓🍃🍐🍃🍎
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Interesting pastry using cheese – I recall using cream cheese in pastry many years ago but can’t remember what it was I baked. I love galettes- so rustic – and this sounds yummy.
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Cream cheese is one of my many weaknesses. 💕
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This looks so good!!
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Thanks, Erika. My oven seems to be on full-time during autumn. lol 🍁🍂🌾
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Good for your family 😄
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Oh, this looks divine! I’m not brave enough to try my hand at this kind of baking yet, but maybe one day!
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Practice makes perfect. We eat “mistakes” at my house. lol 🤣
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Galettes are the best kept secret. It’s like an easier version to make a pie! I love the rustic vibe, too.
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Colleen, what you say makes sense. The rustic look is perfect for country living. 🍁🍂🌾
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What a great way to do a fruit tart.. yummy
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Thanks, Lisa. The taste was reward enough. 🍃🍓
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