A crisp shortcrust pastry, creamy cheese filling, and juicy strawberries come together in this simple and delicious French-inspired rustic dessert.
Ingredients
For the shortcrust pastry:
300 g flour
120 g cold butter (grated)
100 ml cold water
2 tablespoons sugar
A pinch of salt
For the cream cheese filling:
60 g cream cheese
60 g mascarpone
50 g sugar
1 small egg (or half of a large egg)
½ teaspoon grated lemon zest
Vanilla to taste
For the strawberry filling:
500 g strawberries
50 g sugar
1½ tablespoons cornstarch
A few fresh mint leaves (optional)
For the egg wash:
1 small egg
1 teaspoon oil
Preparation
Prepare the pastry:
Grate the cold butter directly into the flour, then add the sugar and a pinch of salt. Gradually add the cold water and knead until you get a smooth dough. Shape it into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for 30–40 minutes.
Prepare the cream cheese filling:
In a bowl, combine the cream cheese, mascarpone, sugar, egg, lemon zest, and vanilla. Mix until smooth and creamy.
Prepare the strawberries:
Wash and cut the strawberries, then mix them with the sugar and cornstarch.
Assemble the galette:
Preheat the oven to 190°C (375°F).
Roll out the dough into a circle on a sheet of parchment paper. Spread the cream cheese filling in the center, leaving about a 5 cm (2-inch) border around the edges.
Arrange the strawberries over the cream cheese filling, then fold the edges of the dough over the fruit.
Brush the edges with the beaten egg mixed with one teaspoon of oil. If desired, sprinkle with sugar, sliced almonds, or poppy seeds.
Bake for 40–50 minutes, or until the galette is beautifully golden brown.
Allow to cool slightly before serving with a scoop of vanilla ice cream. 🍓🍨
Enjoy!
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