Strawberry Cheesecake Galette
Votes: 7
Time: 55 min plus cooling time
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
A light dessert sure to please cheesecake lovers, yet much easier to prepare. The creamy filling pairs beautifully with the crisp crust. This galette is one of the best uses for your strawberry harvest. This vibrant pie will even grace a holiday table.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Pie
- 1 and 1/4 cups all-purpose flour, plus extra for rolling
- 1 tbsp. sugar
- 1/4 teaspoon salt
- 110 g cold butter, diced
- 1 large egg, beaten with 1 tbsp cold water
Cheesecake
- 2 cups strawberries, stems and sepals removed, cut in half or quarters depending on size
- 250 g of cream cheese, room temperature
- 2 tbsp plus 1/3 cup sugar
- 1/2 tsp vanilla extract
- 1 large egg, whites separated from yolks
- A pinch of salt
- 1 tbsp cornstarch
- Coarse sugar, for sprinkling
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Cooking the dish according to the recipe:
- Whisk the flour, sugar, and salt in a food processor until combined. Add the butter and pulse until the mixture resembles coarse meal mixed with pea-sized pieces of butter (10-15 pulses).
Add the egg and beat until the dough begins to come together (about 10 times). Turn the mixture out onto a piece of plastic wrap and form it into a disk. Wrap tightly and refrigerate until frozen (at least 1 hour or overnight). - In a medium bowl, beat the cream cheese with 2 tablespoons of sugar, vanilla extract, egg yolk, and salt until smooth. Cover with plastic wrap and refrigerate for about 45 minutes. In a medium bowl, combine the strawberries, cornstarch, and 1/3 cup of the remaining sugar.
- Place a rack in the center of the oven and place a rimmed baking sheet on it. Preheat to 190°C.
- Lightly flour both sides of the dough and roll it out on a floured surface into a circle 30 cm in diameter and approximately 0.3 cm thick. Transfer to a sheet of parchment paper and place on an inverted baking sheet.
- Spread about 1 cup of the cream cheese mixture over the dough, leaving 2 inches (5 cm) from the edges. Place the strawberry mixture in the center of the cream cheese. Spread into an even layer.
Place the remaining cream cheese mixture on top of the strawberries, layering it in individual portions. Fold the edges of the dough over the filling, pinching if necessary. Brush the dough with egg white and sprinkle with coarse sugar. Refrigerate for 15 minutes. - Slide the parchment-lined galette onto a preheated baking sheet and bake until golden brown and the filling is bubbling, about 40 minutes. Transfer to a wire rack to cool slightly before serving, about 30 minutes.
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