Description
A rustic strawberry galette with a cream cheese filling and almond-studded crust is spring in dessert form. So simple, and a stunning centerpiece to any gathering.
Ingredients
Units
Scale
- 1 frozen pie crust, defrosted in fridge overnight (or make homemade)
- 1/3 cup granulated sugar
- zest of 1 lemon
- 1 pound stemmed strawberries (about 5 cups), sliced
- 1 1/2 tablespoons cornstarch
- Small pinch of salt
- 1/2 cup whipped cream cheese, room temp
- 1 egg, beaten
- 1/4 cup sliced almonds
- 1 tablespoon turbinado sugar
- thyme for sprinkling (optional)
Instructions
- Let the pie crust come to room temperature on the counter for 30 minutes. Preheat oven to 400 degrees with the rack in center position.
- Combine sliced strawberries with sugar, zest, salt, and cornstarch in a bowl.
- On a sheet of parchment, roll out the dough to a 12-inch round, lightly flouring if needed. Transfer the parchment to a baking sheet.
- If needed, microwave the cream cheese for 10 seconds to make it spreadable, then spread across the center of the pie crust, leaving a 2-inch border.
- Mound the strawberries and their juices in the middle of the dough and leave a 2-inch border. Fold the border over the fruit, pleating as you fold and leaving the center of the galette exposed. Brush the crust with the egg wash.
- Toss almonds with a little more egg wash, then press into the crust. 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 juices leak! Cool on a wire rack for an hour, then serve.
- Prep Time: 20
- Cook Time: 25
- Category: dessert
Keywords: strawberry galette