I’m probably going to hear someone say, “Another cheese and strawberry pastry?” Honey, yes. Cheese and fruit are gifts from the gods and we need to enjoy them as much as possible. Also, when you have an abundance of fruit, you need to use them up in any way possible because nothing is worse than some forgotten and moldy strawberries.
When I’m testing new ideas and recipes, I always end up buying more produce and ingredients than I will need. So when some of those ingredients are perishable or aren’t a part of my usual food-du-jour, I use those ingredients to inspire new recipes. This one is a product of that system and I have it on good authority from my coworkers that it is real good.
For some random reason, I had some quick puff pastry in my fridge. Now for those of you who are not aware, quick puff pastry is the delicious bastard child of puff pastry and it’s the best invention. After sliced cheese of course. It’s flour, salt and cubed cold butter mixed together with cold water, rolled and “laminated” like puff pastry, but instead of the slight annoyance of trying to make everything perfect like regular puff pastry, you just roll it out, do your folds, and see the butter cubes transform into butter smears.
I could try to explain the process, but I’ll probably butcher it and there are many people who have already done so, in beautiful ways and with way better photography than me. Sophisticated Gourmet has a how to: quick puff pastry that I will link below. It’s very detailed and easy to follow along to. Check it out!
Now, I just had quick puff lying around, but you can use any dough you have. Galette dough specifically has some cornmeal in it, to give it some texture, but you can make a galette with any kind of dough. We don’t need to be sticklers to the rules, I won’t tell anyone. If you have no desire to make your own dough, store bought pie dough or puff pastry dough would work just as well. Just follow its specific baking instructions and bake until golden brown.
As I said earlier, I love cheese and fruit. Playing around with different combinations make it all the more fun and you can really find some amazing pairs. Goat cheese is easy to find and pairs well with almost anything, so I find it highly versatile and useful in the summer. It also has that delicious tang that works well with fruit and citrus. If you don’t have strawberries or if it’s later in the summer and say, peaches are in season, slice those bad boys and throw them on the cheese. It’ll be just as simple and drool-worthy.
STRAWBERRY AND GOAT CHEESE GALETTE
8-10 oz quick puff pastry or any preferred pastry dough
2 Tbsp strawberry preserves/jam
¼ cup goat cheese
½ cup thick sliced strawberries
1 tsp thyme
squeeze of lemon
salt and fresh cracked pepper
- Adjust oven rack to middle position and heat oven to 400 degrees. Line a baking sheet with parchment paper or a baking pad.
- Roll out puff pastry into a round shape, 1/8 in thick.
- Spread the strawberry jam in the middle, leaving a two-inch border of bare puff.
- Crumble the goat cheese on top of the jam. Season with salt and black pepper. Top with half of the thyme.
- Layer sliced strawberries on top of the goat cheese, mounding them up. Squeeze a tiny bit of lemon on top of the strawberries and top with the remaining thyme.
- Fold the border up over the strawberries, making sure to leave an opening for the steam to escape. If you don’t, the galette might explode.
- Egg wash and sprinkle with raw sugar.
- Bake until the crust is golden brown, about 30 minutes, rotating halfway through baking. Drop the oven temperature to 350 degrees and bake for an additional 15 minutes. Let the galette cool before cutting and serving. The inside cheese and strawberry mixture will be very hot and liquid-y. (Galette is best eaten the day it was baked) It’s delicious served with ice cream for dessert or an iced coffee as an afternoon snack.