Strawberry Goat Cheese Galette

Galettes are just a lazy, rustic pie, and there’s nothing wrong with it. In fact, they are imperfectly perfect in their own way. And they’re French. So when I say ‘lazy’ I really mean ‘chic.’ It’s full on strawberry season right now (another form of pure heaven) and I’ve been baking a lot of things with them. This freeform pastry is filled with the best sweet summer strawberries and creamy goat cheese. The combination pairs beautifully together and adds just a touch of tanginess. If you don’t have raw sugar, don’t worry about it! But it really does add a lovely crispy crunchiness to the crust that it just divine. This galette is delicious warm or room temperature and is perfect for your next picnic on the lawn!

SERVINGS: 8 servings

INGREDIENTS:

Crust:

• 1 1/4 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1 stick unsalted butter, cubed and chilled
• 4 tablespoons ice water
• Egg wash, for brushing (1 egg beaten with 1 tablespoon water)
• Raw sugar, for sprinkling (about 1 1/2 teaspoons)

Filling:

• 1 lb fresh strawberries, hulled and sliced
• 3 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 2 ounces goat cheese, crumbled

INSTRUCTIONS:

Crust:

Add the flour, sugar, and salt to a food processor. Pulse until combined. Add the butter and pulse until crumbly looking. Add the ice water and pulse until the dough comes together.

Gather the dough into a flat disk and wrap in plastic. Chill in the fridge for at least 1 hour.

Filling:

Preheat the oven to 350 F and line a baking sheet with parchment paper.

Roll the dough out into a 12-inch round. Transfer to the baking sheet and set aside in the fridge while you mix up the filling.

In a large bowl, combine the strawberries, sugar, cornstarch, and half of the goat cheese together.

Transfer the mixture to the center of the pastry dough. Make sure to leave about a 2-inch border all the way around. Top evenly with the remaining goat cheese.

Fold edges over into the center, pleating the dough as you go.

Brush the dough with egg wash and sprinkle with the raw sugar.

Bake for 45 to 50 minutes until the filling is bubbly and the crust is golden brown. Let cool on a rack for at least 30 minutes before slicing.

NOTES:

• Delicious warm or room temperature!