Every April, when the first truly in-season strawberries appear at the market, they replace the pale, flavorless berries that traveled for a week. Deep red, juicy fruit fills the kitchen with the scent of sunshine. That moment inspired a strawberry galette that channels those feelings into a simple dessert.
The recipe has been made in various versions for years, changing the fruit based on what is in season. For this version, the window of about six weeks when strawberries are at their peak is the time to use them. The preparation takes about 20 minutes of actual effort, then an hour for cooking and cooling.
Galettes offer all the reward of a homemade pie without the intimidation. There is no perfectly crimped edge, no blind baking, and no anxiety about a lattice. The dough is folded over the filling, pressed down, and the rustic, imperfect edges are the point. Some cooks use frozen pie crust for this. A good frozen crust, such as Dufour or Trader Joe’s all-butter crust, is delicious and saves time. Making pastry from scratch is optional.
Before the strawberries go on, a layer of whipped cream cheese is spread across the center of the dough. It creates a creamy, slightly tangy barrier between the pastry and the fruit, soaking up some of the juice while the galette bakes and transforms into something that is not quite cheesecake, not quite custard. If the cream cheese is not at room temperature, ten seconds in the microwave softens it.
The strawberries are tossed with granulated sugar, lemon zest, a little cornstarch to keep the filling jammy rather than soupy, and a pinch of salt. They are 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, sliced almonds are pressed into the dough (tossed with a little extra egg wash first so they stay), and the galette is finished with a generous sprinkle of turbinado sugar for crunch. Thyme is optional but adds a herby, floral note that pairs with the sweet strawberries.
Bake until the crust is golden and the strawberries are bubbling and jammy, about 25 minutes. Some juice will leak onto the parchment, which is normal. The galette must cool on a rack for a full hour before cutting 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.
