There is a moment every April when the first in-season strawberries arrive at the market. They replace the pale, flavorless berries that have traveled for days. The deep red, juicy fruit fills the kitchen with a scent that signals spring. That moment inspired this strawberry galette, a dessert that captures the season in a simple dish.
A Simpler Way to Bake a Pie
A galette offers the reward of a homemade pie without the pressure. There is no perfectly crimped edge, no blind baking, and no anxiety over lattice. The dough is folded over the filling and pressed down. The rustic, imperfect edges are the point. The recipe calls for a frozen pie crust. A good frozen crust, such as Dufour or Trader Joe’s all-butter version, works well. Making pastry from scratch is also an option, but it is not required.
The Layer That Makes It Special
Before the strawberries go in, a layer of whipped cream cheese is spread across the center of the dough. This creates a creamy, slightly tangy barrier between the pastry and the fruit. It soaks up some of the juice as the galette bakes, turning into something that is not quite cheesecake, not quite custard. If the cream cheese is not at room temperature, ten seconds in the microwave will soften it.
The strawberries are tossed with granulated sugar, lemon zest, cornstarch, and a pinch of salt. The cornstarch keeps the mixture jammy rather than watery. The fruit is mounded over the cream cheese. Then the dough is folded over the berries, pleating as it goes. There is no wrong way to do this. The crust is brushed with egg wash, and sliced almonds are pressed into the dough. A sprinkle of turbinado sugar adds crunch. Thyme is optional but adds an herbal, floral note that works well with the sweet strawberries.
How to Serve This Strawberry Galette
The galette bakes until the crust is golden and the strawberries are bubbling, about 25 minutes. Some juice may leak onto the parchment; this is normal. The galette must cool on a wire rack for a full hour before slicing so the filling can set. It can be served slightly warm or at room temperature, with a dollop of softly whipped cream. It also works well for breakfast the next morning with coffee. This dessert is made from simple ingredients, seasonal fruit, and requires little effort to look beautiful.
