Cream Cheese and Strawberry Galette with Almond Crust

There is a moment every April when the first truly seasonal strawberries appear on the market: I take a bite and that feeling of spring floods my system. It’s when the pale, flavorless berries that have been traveling for a week are replaced by bright red, juicy ones that fill the kitchen with the aroma of sunshine. That moment is what inspired this strawberry galette: it channels all those feelings and wraps them into the most beautiful (and simple) dessert.

I’ve been making some version of this recipe for years, changing the fruit depending on the season (see this pear galette or this crazy traditional tomato and burrata galette). For this one, take advantage of the approximately six-week window in which strawberries are this well and lean on how simple this preparation is. It’s about 20 minutes of real effort, then an hour to cook and chill.

An easier way to bake a cake

Here’s the thing about galettes: They’re all the reward of a homemade pie without any of the intimidation. There is no perfectly crimped edge, no blind baking, and no worry about trellis. You fold the dough over the filling, press it down, and the rustic, imperfect edges are the point. You’ll really want to embrace that organic wabi-sabi vibe here.

This may be splitting, but I use frozen pie dough for this. Because here’s the thing: a good frozen crust (Dufour’s is my go-to if you can find it, or Trader Joe’s whole butter crust in a pinch) is really delicious and life is short. If you want to make your own, do it. But don’t let the thought of making cakes from scratch stop you from doing so.

The layer that makes it special

Before the strawberries are added, spread a layer of whipped cream cheese in the center of the dough. It creates a creamy, slightly tangy barrier between the dough and the fruit, absorbing some of the juice as the galette bakes and transforms into something that’s not quite cheesecake or custard, but is completely incredible. If your cream cheese is not yet at room temperature, ten seconds in the microwave will get it there.

The strawberries are tossed with granulated sugar, lemon zest, a little cornstarch (this is what keeps things jammy rather than soupy), and a pinch of salt before being placed on top of the cream cheese. Next comes the folding: start folding the dough over the berries, pleating it as you go. There is no wrong way to do this, so relax and have fun. Brush the crust with egg wash, press the sliced ​​almonds into the dough (mix them with a little more egg wash first, so they stay put), and finish with a generous sprinkle of turbinado sugar for crunch. The thyme is optional, but I love it here; Something about that herbaceous, floral note with the sweet strawberries feels very spring-like from the garden to the table.

How to serve this strawberry galette

Bake until crust is golden brown and strawberries are bubbling and jammy, about 25 minutes. Some juice will spill onto the parchment; This is totally normal and actually looks beautiful. Then comes the hard part: you have to let it cool on a rack for a full hour before cutting it so the filling can set. Serve slightly warm or at room temperature, with a dollop of gently whipped cream. I also had it for breakfast the next morning with coffee (highly recommended).

This is spring in dessert form – the kind of recipe that makes you remember why you love to cook. Simple ingredients, seasonal fruit and something that looks so pretty without trying too hard. Scroll through to see the recipe and leave a comment if you make this one!

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