Strawberry, Thyme, and Goat Cheese Galette
Do you love pie? Yes! Do you sometimes not love making pie sexy? Yes! Welcome to the galette. The unsexy, flat pie. I was very disappointed in myself that I had yet to make one of these bad boys and after doing some research and seeing the majority say it’s just a different form of your pie crust recipe and filling, I said LET’S DO ITTT.
I did have a fail on my first two attempts – which I’m sure galette queens will be like “How?” but if you care to learn from me, see the notes section (and don’t judge some of my obvious blunders).
The funny thing about a galette? Even though it’s more rough and ready… she’s still a beauty. You don’t have to dress her up in a fancy dish, her ingredients speak for themselves. Where life advice and baking truths meet, right here folks.
STRAWBERRY, THYME, & GOAT CHEESE GALETTE
(sorry, coming soon with a website update – full recipe available at the bottom!)
How to: (sorry, coming soon with a website update – full recipe available at the bottom!)
INGREDIENTS
- (sorry, coming soon with a website update – full recipe available at the bottom!)
(sorry, coming soon with a website update – full recipe available at the bottom!)
HOW TO MAKE A STRAWBERRY, THYME, & GOAT CHEESE GALETTE
(sorry, coming soon with a website update – full recipe available at the bottom!)
3 reasons you’ll love this galette
TIPS & VARIATIONS
- (sorry, coming soon with a website update – full recipe available at the bottom!)
MAKING AHEAD & STORING
(sorry, coming soon with a website update – full recipe available at the bottom!)
MORE STRAWBERRY RECIPES
(sorry, coming soon with a website update – full recipe available at the bottom!)
Equipment
- Large bowls
- Fork
- Parchment Paper
- Rolling Pin
- Pot
- Metal Spoon
- Baking Tray
- Digital Scale
- Measuring Spoons
Ingredients
- 200 g flour
- 100 g cold butter cubed
- ½ tsp salt
- 2 eggs
- cold water only use if dough isn’t coming together
- 420 g strawberries
- 100 g sugar
- 1 lemon zested
- 12 g lemon juiced approx. one small lemon
- 2 tsp cornstarch
- 1 tbsp fresh thyme leaves plus more for topping
- 2 oz goat cheese room temperature
- 2 tbsp coarse sugar
Instructions
CRUST
- In a bowl, rub together flour, butter and salt.
- In a separate bowl, beat together one egg
- Dump beaten egg into flour mixture
- Combine with hands. The mixture should be slightly pasty – if it doesn’t feel like it’s coming together early on, add a little bit of water before you mix the egg in too much
- Flatten dough into a disk, wrap it or place it in an airtight tub, and refrigerate for at least 30 minutes
FILLING
- Wash and slice strawberries, and place them in a bowl
- Add sugar, lemon juice, cornstarch, and zest
- Stir and set aside
- In a separate bowl, stir together goat cheese and thyme
ASSEMBLY
- Remove dough from the fridge and roll it into a circle about ⅛” thick, between a folded piece of parchment paper
- Smear the goat cheese mixture evenly in the center of the dough, leaving a 1-1.5” edge
- Pluck the strawberries out of the mixture one by one and lay them in a circle over the goat cheese, stacking one slightly over the other, in a spiral towards the center. Reserve the excess liquid in the bowl.
- Gently fold the edges of the dough over the mixture creating a 1.5”-2” lip and leaving an opening in the middle.
- Brush the folded edges of the crust with egg wash (beat the second egg with a splash of water in a bowl) and sprinkle with the coarse sugar.
- Pop the galette into the fridge while you preheat your oven to 350F
- Bake for 55 – 60 minutes, until your crust is a deep golden brown*, turning your pan halfway through the bake.
- While the galette bakes, place the reserved liquid from the bowl into a small pot and bring to a simmer. Stirring often, reduce the liquid by half so you have a nice syrup.
- Remove the galette from the oven and let rest for 15 minutes, then gently brush the syrup over top of the strawberries. Top with extra fresh thyme.
- Cool for at least 15 more minutes before cutting. You want the galette close to room temperature to give any liquid inside enough time to thicken as it cools
