Sweet summer strawberries and a lime cream cheese filling are baked over a buttery flaky crust. This Strawberry Lime Galette is guaranteed to make you fall in love with summer all over again!
I am dreading the end of summer. The end of rustling green of the trees. I’m trying not to dwell on it. But this morning I noticed we’re approaching the end of July. Soon it will be August. Soon the kids will go back to school and the leaves will die leaving nothing but a memory of what was once summer on the cold, hard concrete.
I don’t even know WHY I’m feeling this way – Me, who always looks forward to fall and scarves and boots and jeans. To cooler weather, ‘cause let’s face it – A sista’ is getting menopausal and shit.
Most of all, I’m dreading the end of summer berries. You feel me? Summer berries are the shizz. I can’t even tell you how many berries I’ve stuffed in my face this summer. It’s a ridiculous amount. I don’t want to talk about it. Let’s just say, it’s almost possible to eat your weight in strawberries.
Now, don’t get me wrong – Some of it made its way to recipes; recipes like this Strawberry Lime Galette. Can we talk about this situation?
Flow with me.
I’ve said it before – Galette are the lazy chick’s pie situation. Want to impress someone? Bake them a galette. It doesn’t have to be perfect. It just has to exist in your brains, dig? My brains were about the strawberries. And so I macerated some. Macerating is the art of sprinkling sugar over berries and watching them soften and ooze out their juices. It’s amazing. It’s easy. Time does all the work.
And what goes great with strawberries? Limes. They do. Just trust me on that. But you don’t sprinkle limes on the strawberries. Nope. You give limes a supporting role, the type of roll that carries the movie and gets an Oscar nomination. You mix those limes with cream cheese and vanilla bean paste for the only tart bomb ass filling.
And then there’s the galette dough. Child’s play, bruh. This galette dough comes together in less than five minutes in a food processor, about 8 by hand. It’s not fussy, it’s nice. It cooperates. It rolls out beautifully. It’s the shi-et. You assemble this imperfectly perfect situation. Galette dough is pleated and that’s about as fancy as it gets. Doesn’t have to be perfect. Like I said before, it just has to BE. As it bakes the galette dough spreads, like a reverse Shrinky Dink. Sometimes the filling oozes in all that heat and that is OK – Because once you have a taste of this Strawberry Lime Galette, you won’t care what it looks like. The flavor is almost like a virgin daiquiri – sweet summer strawberries, tropical tart limes, and let’s not forget that buttery flaky crust.
We may have roughly 5 or so weeks of summer left. For that reason alone, I urge you to bake and enjoy this Strawberry Lime Galette. Crank up the air conditioning and relish this true summer gift.
- For the macerated strawberries
- Strawberries, hulled and sliced - 1 pound
- Granulated sugar - 2 tablespoons
- Vanilla bean paste - 1/2 tablespoon
- For the galette dough
- All-purpose flour, spoon then leveled - 1 1/4 cups, spooned then leveled
- Salt - 1/2 teaspoon
- Granulated sugar - 2 ½ tablespoons
- Unsalted butter, cold and cut into ½ inch cubes - ½ cup (1 stick)
- Ice water - 3-4 tablespoons
- 1 large egg, beaten (for brushing)
- For the lime cream cheese filling
- Full fat cream cheese - 4 ounces (half a package)
- Confectioners’ sugar - 3/4 cup
- Zest and juice of 1 lime
- Vanilla bean paste - 1 tablespoon
Macerate the strawberries:
In a small bowl combine the strawberries, sugar, and vanilla bean paste. Give it a nice toss with a fork until the sugar is incorporated. Cover and leave at room temperature for about an hour to macerate. Make the galette crust.
Make the galette crust:
About an hour before you plan to make your pie crust, place the butter cubes in the freezer. The colder the butter, the better your chances of achieving a nice flaky crust.
Once your butter is sufficiently chilled – Place the flour, salt, and sugar in a food processor. I have one of those itty bitty ones for this purpose. Pulse about 5 times until flour, salt, and sugar are combined. Add the butter cubes and pulse until the mixture resembles coarse meal, about 12-14 pulses total. You should be left with quite a few pea size pieces of butter. And that is cool.
Remove ice from your water, if any – And add 2 tablespoons of water to the food processor and plus 2-3 times. Add water 1 tablespoon at a time, pulsing with each addition. The mixture should just barely clump together at this point, yet have a crumbly look to it. Test by pinching some of the dough and if it comes together, then it’s ready to use. If not, keep adding one tablespoon of water at a time, giving it 2-3 pulses each time. I’ve made this crust many times and it’s never taken more than 4 tablespoons of water. Make sure you don’t add too much; otherwise your crust won’t be flaky.
Turn the crumbly dough over a lightly flour surface and gather it into a rough circle. Handle the dough as carefully as possible so as not to activate too much gluten which can toughen your pie crust. Your pie crust should be dotted with gorgeous pieces of butter. Trust. That is a great thing. You did it right, boo. Lightly sprinkle flour over surface of the dough. Cover the dough with plastic wrap and place in the refrigerator for at least one hour to chill. If using the dough another day, place in the freezer. When ready to use, defrost it in the refrigerator overnight. Dough keeps well in the freezer for about a month. While dough is chilling, make the lime cream cheese filling.
Make the lime cream cheese filling:
In a medium sized bowl, combine the cream cheese, confectioners’ sugar, lime juice, zest, and vanilla bean paste. Mix until the cream cheese has softened and ingredients are fully combined. Wrap the surface of the bowl with plastic wrap and place in the fridge until ready to use.
Assemble and bake the galette:
Preheat the oven to 350 degrees Fahrenheit and set a large cookie sheet on your counter. Tape the corners of a rectangular sheet of parchment paper on your counter and lightly flour it.
Remove the pie dough from the refrigerator and turn it over the lightly floured rectangle of parchment paper. Lightly sprinkle the top with flour and with a rolling pin, roll a circle that’s roughly 12-14 inches in diameter and about 1/8 of an inch thick, giving the dough a quarter turn as you roll. To make sure the dough doesn’t stick underneath, lift the dough every couple of turns and lightly sprinkle with flour underneath as needed. If your circle doesn’t turn out perfect, that is OK. We’re not going for perfection here. Place the dough in the refrigerator for about 15 minutes.
After 15 minutes or so remove the pie dough, lime cream cheese filling from the fridge and remove plastic wrap from the strawberries. Spoon the lime cream cheese filling in the center of the galette dough, and spread it with a small offset spatula or a spoon, leaving about a 2 inch border. Spoon the strawberries over the lime cream cheese, patting the strawberries down a bit. Fold the border over the strawberry/lime cream cheese mixture, pleating the edges as best you can. Again, it doesn’t have to be perfect. The middle of the galette should remain open. Remove tape from sides of parchment paper and carefully transfer the parchment with the prepared galette onto the cookie sheet. Brush the edges of the galette with beaten egg. Place cookie sheet in the oven. Bake until mixture is bubbling and the edges are a nice golden brown, about 25-30 minutes.
Remove galette from the oven and allow to cool slightly, about 5 minutes. Slice and serve with vanilla ice cream if desired.
Makes about 6 generous servings.