Rustic Strawberry Galette 1 1/4 cup(s) all-purpose flour, plus more for work surface 1/4 teaspoon(s) salt 1 tablespoon(s) grandulated sugar 1/4 cup(s) grandulated sugar 1/2 package(s) (4 ounces) cream cheese, cut into 1/2-inch cubes 1 stick(s) cold unsalted butter, cut into 1/2-inch cubes 2 pound(s) strawberries, hulled and halved (large ones quartered) 1 tablespoon(s) cornstarch 1 vanilla bean, seeds scraped and reserved (pod discarded) 1 teaspoon(s) lemon zest 1 egg, beaten with 1 teaspoon water 2 tablespoon(s) turbinado sugar -------------------------------------------------------------------------------- Directions 1.In a food processor, pulse flour, salt, and 1 tablespoon granulated sugar to combine. Add cream cheese and butter and pulse until large crumbs form. Add 3 to 4 tablespoons water and pulse just until dough begins to come together. Turn dough out onto a lightly floured work surface and gently knead until dough comes together evenly. Pat into a disk and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to overnight. 2.Unwrap dough disk and roll between 2 sheets of parchment to create a 12-inch-diameter circle that is 1/8 inch thick. Transfer dough to a baking sheet and refrigerate for 30 minutes. 3.Preheat oven to 350 degrees F. Meanwhile, in a large bowl, toss strawberries with cornstarch, vanilla-bean seeds, lemon zest, and remaining granulated sugar. Arrange strawberries atop dough, leaving a 1-inch border. Fold border up and over strawberries to create a 1-inch-wide rim. Brush crust with egg wash and sprinkle with turbinado sugar. Bake galette until crust is golden, 40 to 45 minutes
Posted on: Wed, 05 Jun 2013 00:44:22 +0000
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