Rustic Strawberry Galette
This light and fresh strawberry tart is a perfect dessert for your next spring get-together.
Servings 6
Calories 417kcal
Ingredients
- 1 1/4 cups All-purpose flour
- 1/4 tsp Salt
- 1 tbsp Granulated sugar
- 1/4 cup Granulated sugar
- 1/2 package Cream cheese
- 1 stick Cold, unsalted butte
- 2 lb Strawberries
- 1 tbsp Cornstarch
- 1 Vanilla bean
- 1 tsp Lemon zest
- 1 Egg
- 2 tbsp Turbinado sugar
Instructions
- In a food processor, pulse flour, salt, and 1 tablespoon granulated sugar to combine. Add cream cheese and butter and pulse until large crumbs form. Add 3 to 4 tablespoons water and pulse just until dough begins to come together. Turn dough out onto a lightly floured work surface and gently knead until dough comes together evenly. Pat into a disk and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to overnight.Unwrap dough disk and roll between 2 sheets of parchment to create a 12-inch-diameter circle that is 1/8 inch thick. Transfer dough to a baking sheet and refrigerate for 30 minutes.Preheat oven to 350 degrees F. Meanwhile, in a large bowl, toss strawberries with cornstarch, vanilla-bean seeds, lemon zest, and remaining granulated sugar. Arrange strawberries atop dough, leaving a 1-inch border. Fold border up and over strawberries to create a 1-inch-wide rim. Brush crust with egg wash and sprinkle with turbinado sugar. Bake galette until crust is golden, 40 to 45 minutes.
