A strawberry galette with a cream cheese layer and almond-studded crust offers a simple way to enjoy seasonal fruit. The recipe requires about 20 minutes of active work and 25 minutes of baking, plus one hour of cooling time.
A Simpler Way to Bake a Pie
Galettes are free-form pies that do not require a crimped edge or blind baking. The dough is folded over the filling, leaving the center exposed, and the rustic edges are part of the appeal. The recipe suggests using a frozen pie crust to save time, noting that brands such as Dufour or Trader Joe’s all-butter crust work well. Homemade dough is also an option.
The Layer That Makes It Special
Before adding the strawberries, the cook spreads whipped cream cheese across the center of the dough. This creates a creamy, tangy barrier that absorbs some of the fruit juice during baking. The cream cheese should be at room temperature; if needed, ten seconds in the microwave softens it. The strawberries are mixed with granulated sugar, lemon zest, cornstarch, and a pinch of salt, then mounded over the cream cheese. The dough is folded over the berries and pleated as needed. The crust is brushed with egg wash, and sliced almonds pressed into the dough after being tossed with egg wash. Turbinado sugar is sprinkled on top for crunch. Thyme is optional but adds a floral note.
Bake at 400 degrees Fahrenheit for about 25 minutes until the crust is golden and the strawberries are bubbling. Some juice may leak onto the parchment, which is normal. After baking, the galette must cool on a rack for a full hour so the filling sets. It can be served slightly warm or at room temperature, with softly whipped cream. The recipe can be adapted with other seasonal fruits, such as pears or heirloom tomatoes.
