Strawberry Cheesecake Galette
Strawberry Cheesecake Galette
Prep Time:30 - 35 minutes, 4 hour to overnight rest period
Cook Time: 35 - 40 minutes
Servings: 6-8 people
Ingredients
Rough puff pastry
1 ½ cups all-purpose flour (171 g)
1 tsp sugar
1 tsp salt
10 tbsp unsalted butter (142 g), cut into small cubes and chilled
6-7 tbsp ice water
1 tsp apple cider vinegar
1 egg (for the pastry egg wash), lightly beaten
Flaky salt
Cream cheese filling
8 oz cream cheese, room temperature
¼ cup granulated white sugar
1 egg
Zest of 1 small orange (or ½ a large orange)
2 tsp vanilla extract
Pinch of salt
Strawberry topping
~ 2 cups strawberries, hulled (and cut in half/quarters depending on the size of strawberry)
1 tbsp granulated white sugar
1 tbsp orange juice
2 tbsp all purpose flour
Mint leaves (as garnish)
Recipes
ROUGH PUFF PASTRY: Mix together the flour, sugar, and salt in a large bowl.
Add the cold cubed butter and mix it into the flour mixture by hand, pressing the cubes flat, until small crumbles are formed. It’s fine if larger chunks still remain.
Drizzle in 5 tbsp ice water and the apple cider vinegar and mix until the dough just starts to clump together in a shaggy ball. Add additional water if it’s not clumping together, 1 tbsp at a time.
Once most of the dough forms a ball, dump the dough out onto a piece of plastic wrap and push any leftover bits into the dough. Wrap the dough tightly and refrigerate for 45 minutes-1 hour.
Remove the dough from the plastic wrap and sandwich between two pieces of parchment paper (alternatively, use a light sprinkling of flour on a clean surface, and a floured rolling pin). Roll out the pastry dough into a rectangle, about 11 x 5 inches.
Fold one side into the middle, and repeat with the other side, folding the dough into thirds. Turn the rectangle 90 degrees, roll out again into an 11 x 5 inch rectangle and fold into thirds again. Repeat one more time, for a total of 3 times.
Roll out into a rectangle one more time and fold in half. Wrap with plastic wrap and place in the fridge for at least 2 hours to overnight. Alternatively, you can freeze the dough for up to a month, just place it in the fridge the night before you plan to use it.
CREAM CHEESE FILLING: In a medium bowl, add the cream cheese, sugar, egg, orange zest, vanilla, and salt. Mix very well until completely combined.
STRAWBERRY TOPPING: In another medium bowl, toss the strawberries with the sugar, flour, and orange juice until the strawberries are evenly coated.
ASSEMBLE THE GALETTE: Preheat the oven to 425 F.
Take the galette dough out of the fridge and roll into a 12-14 inch circle on a lightly floured surface, about ¼ inch thick. Carefully transfer the galette dough to a parchment paper-lined baking sheet. If you notice the butter starting to get soft, place on a baking tray in the freezer for a few minutes.
Spread ⅔ of the cream cheese mixture onto the galette dough, leaving about a 1 ½ - 2 inch border around the outside.
Spoon the strawberries onto the cream cheese mixture evenly, then dollop the remaining cream cheese mixture over the top.
Fold the outer edges of the dough over the filling, cinching the dough where it overlaps. Brush the exposed dough with the egg wash and a sprinkle of flaky salt.
Bake at 425 F for 10 minutes, then turn the oven down to 375 F and continue to bake for another 30-35 minutes, until the crust is deeply golden brown.
Remove from the oven and allow to cool for 10-15 minutes. Eat warm or chilled. Top with mint leaves as garnish (optional).