Description
A rustic, free-form tart featuring a flaky, buttery crust, a creamy cheesecake filling, and a sweet strawberry topping.
Ingredients
1 1/4 cup all-purpose flour, plus more for rolling
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 stick (8 tablespoons) cold unsalted butter, diced
1 large egg beaten with 1 tablespoon cold water
8 ounces cream cheese, at room temperature
2 tablespoons plus 1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg, separated
Pinch of kosher salt
2 cups strawberries, hulled, then halved or quartered depending on the size (about 1-inch pieces)
1 tablespoon cornstarch
Coarse sugar, for sprinkling
Instructions
- Step 1: Make the dough by pulsing the flour, 1 tablespoon sugar, and 1/4 teaspoon salt in a food processor. Add the butter and pulse until it resembles coarse meal. Add the egg and water mixture, pulsing until the dough just starts to come together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Step 2: While the dough chills, whisk together the cream cheese, 2 tablespoons sugar, vanilla, egg yolk, and a pinch of salt in a medium bowl until smooth. Cover and chill for about 45 minutes.
- Step 3: In a separate bowl, toss the strawberries, cornstarch, and the remaining 1/3 cup of sugar together and set aside.
- Step 4: Position a rack in the center of the oven and place a rimmed baking sheet on it. Preheat the oven to 375 degrees F.
- Step 5: On a lightly floured surface, roll the chilled dough into a 12-inch round. Transfer the dough to a piece of parchment paper.
- Step 6: Spread about 1 cup of the cream cheese mixture over the dough, leaving a 2-inch border. Arrange the strawberry mixture over the cream cheese, then dollop the remaining cream cheese mixture on top.
- Step 7: Fold the edges of the dough over the filling, pleating as needed. Brush the crust with the reserved egg white and sprinkle with coarse sugar. Refrigerate for 15 minutes.
- Step 8: Slide the galette and parchment onto the preheated baking sheet. Bake until the crust is golden and the filling is bubbling, about 40 minutes.
- Step 9: Transfer to a wire rack and let cool for about 30 minutes before serving.
Notes
The original recipe mentions a Cook’s Note for the all-purpose flour, but the note itself is not provided in the text.
Allowing the galette to cool before serving helps the filling to set properly.
- Prep Time: 2 hours 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American