Strawberry, lemon & port galette with cream cheese puff pastry
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.
Servings: 6
Ingredients
Cream Cheese Puff Pastry
- 2 cups flour white all purpose
- 200 g butter unsalted
- 250 g cream cheese
- ½ cup caster sugar
Strawberry, lemon and port galette
- 1 sheet cream cheese puff pastry
- 400 g strawberries
- 2 tablespoon caster sugar
- ½ tablespoon corn flour
- 1 tablespoon port
- 1 tablespoon lemon juice
- zest from 1 lemon
- 1 egg yolk
- vanilla icecream to serve
Instructions
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.
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