This Strawberry Cheesecake Galette is a spin on the classic - juicy fresh strawberries with creamy cheesecake layer to go with the crispy flaky crust.
Keyword Cheesecake, galette, strawberry
Prep Time 30minutes
Cook Time 20minutes
Total Time 50minutes
175gall purpose flour
113gUnsalted Butter- cubed and chilled
1tbspapple cider vinegar
60mlice cold water
200gcream cheese- room temperature
some demerara sugar for sprinklgin- optional
2-3tbspmilk- for brushing
Preparing the dough
In a large bowl, mix the flour, sugar, salt.
Add the chilled butter cubes and using a pastry cutter or a fork, cut the butter into the flour till it resembles coarse sand. (tiny pea size bits of butter is okay)
Mix the vinegar in water and drizzle into the bowl 1 tbsp at a time and gently mix. Stop adding water as soon as you get large lumps.
Transfer the dough and all dry bits to your work surface and with your hands form them into a round ball. Do not knead the dough. Flatten the dough into a disc, cover it with cling wrap and keep in the fridge for atleast 1 hour.
Preparing the filling and fruits
In a bowl, gently whisk the cream cheese till it softens into a smooth paste. Add the sugar, cornstarch, salt and vanilla and whisk it together till combined.
Slice the strawberries, put them in a bowl and sprinkle the cornstarch over them. Gently toss them so that the strawberries are covered in cornstarch.
Prepare a baking sheet with parchment paper.
Take out the dough from fridge. Lightly dust your work surface with flour and roll out the dough into a round of about 1/4 inch thickness.
Leaving 2-3 inches of space on all the sides, add spoonfuls of the cream cheese mixture and spread it across to form a thin layer. Transfer the rolled dough onto
Lay out the strawberry pieces evenly onto the cream cheese layer.
Fold in the edges of the dough little at a time, overlapping the previous fold. Pinch the corners together if needed. Brush it will milk and sprinkle demerara sugar if using.
Chill the galette in fridge for about 15-20 minutes.
Preheat the oven to 200°C. Take out the baking sheet from fridge and transfer it into the oven. Bake it for 30-35 minutes till golden.
Remove from oven and brush a little milk onto the strawberry pieces if they look too dry. Let it cool for about an hour before slicing and serving.
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