If you love strawberries and cream then you’re going to love this strawberry, lemon and port galette! It’s equal parts sweet and tart and encased in a cream cheese puff pastry.
Strawberry, Lemon & Port Galette
If you love strawberries and cream just as much as I do, then you are going to absolutely love this strawberry, lemon and port galette. It signs with rich, sweet and tart flavours and is enveloped in a buttery and flakey cream cheese puff pastry. You can serve it on its own or with a dollop of freshly whipped cream or scoop of ice cream.
What is a galette?
A galette is all the taste of a pie but half the work! It’s basically an open faced pie and while it may look a little daunting to make it’s actually one of the easiest yet most impressive desserts your guests will ever be greeted with. Once you have the galette dough technique down pact and let’s be honest, the more rustic your galette looks the better, they are an absolute breeze to make. You can fill them with almost anything you like from blueberries and apples to peaches and cherries. They can even be made with savoury flavours! Check out my potato or tomato galette where both are made with a garlic confit puff pastry.
How to make the best puff pastry
I’ll admit, the idea of making puff pastry used to terrify me! But it’s not as hard as you think. Especially when you follow my tips.
Brrr it’s cold in here – freeze your ingredients and also your tools for making puff pastry 20 minutes prior to making your puff pastry. Yes, this includes your bowl, grater and even fork! Cold temperatures means everything when making puff pastry and by placing your butter and tools into the freezer beforehand, you will keep it at the coldest possible temperature when making your dough.
Cheese graters aren’t just for cheese – a little trick I learnt along the way is to grate your butter. This will make it much easier for you to break the butter into the flour with your finger tips and evenly distribute the butter across the flour.
Layering – to get those beautiful flakey layers it’s important you layer your dough. This means rolling the dough out flat, cutting it into thirds and placing each layer on top of the other while pushing the dough back into a flat square. Repeat this step 3 times.
Work fast – It’s impossible to stop the temperature of the cold butter going down a few notches in degrees which is why I recommend working quickly when making your dough!
Check out my other galette recipes:
Potato Tart with Garlic Confit & Sour Cream Puff Pastry
Tomato, Mozzarella & Basil Galette
Strawberry, lemon & port galette with cream cheese puff pastry
Cream Cheese Puff Pastry
- 2 cups flour white all purpose
- 200 g butter unsalted
- 250 g cream cheese
- 1/2 cup caster sugar
Strawberry, lemon and port galette
- 1 sheet cream cheese puff pastry
- 400 g strawberries
- 2 tbsp caster sugar
- 1/2 tbsp corn flour
- 1 tbsp port
- 1 tbsp lemon juice
- zest from 1 lemon
- 1 egg yolk
- vanilla icecream to serve
Cream cheese puff pastry
- Chill a large bowl, grater and the butter in the freezer for 20 minutes before making your pastry. Combine the flour, sugar and salt into the chilled bowl and mix together with a fork. Grate the butter on the chilled grater and add to the flour. Break the butter into the flour with your fingertips until you have a pebble like crumbly texture. You can do this by pinching and rubbing the butter and flour between your fingers.
- Create a well in the centre of the flour and add in the cream cheese. Use a fork to combine the flour and cream cheese until most of the flour is moist.
- Lightly dust your kitchen bench or working surface with flour and mould your dough into a rough disc shape. The dough should be firm and moist but not sticky. You want just enough moisture so the dough is barely sticking to itself. If it needs more moisture slightly wet your hands when working with it or if it’s too dry, lightly dust it with flour. Using a rolling pin, roll the dough out into a thick rectangle shape. Cut the rectangle into thirds and stack each piece of dough on top of each other. Roll them into each other with the rolling pin. Repeat this step two times until the dough is smooth.
- Divide the dough into two and wrap each piece in glad wrap. You will only need half of the dough for this recipe. The dough will keep in the fridge for 2 days and in the freezer for 3 months. Leave the dough to rest for a minimum of 1 hour or ideally overnight.
Strawberry, lemon and port galette
- Preheat the oven to 200 degrees celsius.
- In a large bowl, combine all ingredients except the egg yolk and mix well. Leave to sit for 5 minutes or until the strawberries have released their juices and there is a thick jam like consistency.
- Take one disc of dough out of the fridge and sprinkle your kitchen bench with flour. With a rolling pin, roll your dough into a large circle about 4mm thick. Roll the doll onto the rolling pin and unroll onto onto a pre-lined baking tray. Spoon the strawberry mixture into the centre of the pastry ensuring you leave a 4cm boarder around the edge.
- Fold in the overhanging pastry pinching some of the dough together to create a rustic circle shape.
- Whisk the egg yolk and brush the edges of the pastry with it. This will help create a lovely golden colour when cooking.
- Bake for 30 minutes. Leave to rest for 15 minutes before serving so the juices can solidify. Serve immediately with a scoop of icecream.
Don Draper says
As with the blueberry recipe, while it is listed in the ingredients, you forgot the sugar in the recipe on this one too.
Thank you for letting me know! That has been updated.