Strawberry Goat Cheese Galette with Thyme
We’re taking the fresh flavors of the season and baking them up extra delicious in this strawberry goat cheese galette with thyme.
Do you love pie? Yes! Do you sometimes not love making pie sexy? Yes! Welcome to the galette. The unsexy, flat pie.
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.
If you love this recipe, please rate and review it below and tag @accentgolden in your posts on social!
This website uses affiliate links, which may earn commission for purchases made at no additional cost to you.
STRAWBERRY GOAT CHEESE GALETTE
I do love a rustic vibe, and that’s exactly the mood of this galette. Buttery crust wrapped around a thin layer of goat cheese (mixed with fresh thyme), topped with fresh strawberries.
Bonus: As the flavors sit and cool, they just get better!
How to prevent your galette from leaking? Make sure to strain your strawberries well before layering them over the goat cheese, reducing any extra liquid. Also, as you fold your dough over the edge, make sure to slightly overlap each fold to prevent any cracks!
INGREDIENTS
- Flour: Forms the structure of the galette crust and provides a tender, flaky base
- Cold butter: Creates flakiness and richness in the pastry
- Salt: Enhances flavor and balances sweetness in both crust and filling
- Eggs: Bind the dough and add richness to the crust
- Cold water: Helps bring the dough together if needed without overworking it
- Strawberries: Provide the sweet, juicy fruit filling that is the star of the galette
- Sugar: Sweetens the fruit and enhances the overall flavor
- Lemon zest: Adds bright citrus aroma and flavor to the filling
- Lemon juice: Balances sweetness and adds fresh acidity to the fruit filling
- Cornstarch: Thickens the strawberry juices to prevent a runny filling
- Fresh thyme leaves: Adds an aromatic, herby vibe, complementing the strawberries
- Goat cheese: Adds creamy, tangy richness to contrast the sweet fruit
- Coarse sugar: Sprinkled on top for crunch and a golden finish
Why strawberry and goat cheese work so well together… The balance between the sweet and sharp strawberries and the creamy but tangy goat cheese makes for a delicious bite every time!
HOW TO MAKE A STRAWBERRY GOAT CHEESE GALETTE
To make the crust, rub together the flour, cold butter, and salt in a bowl until the mixture is crumbly. In a separate bowl, beat one egg and gradually incorporate it into the flour mixture, using your hands to form a slightly pasty dough, adding a splash of cold water if needed.
Flatten the dough into a disk, wrap it or place it in an airtight container, and refrigerate for at least 30 minutes. Meanwhile, wash and slice the strawberries and place them in a bowl with sugar, lemon juice, cornstarch, and lemon zest, stirring to combine and set aside.
In a small bowl, mix together the goat cheese and fresh thyme until smooth. When ready to assemble, remove the dough from the fridge and roll it into a circle about ⅛ inch thick between folded parchment paper.
Spread the goat cheese mixture evenly in the center of the dough, leaving a 1–1.5 inch border around the edges. Arrange the strawberries in a spiral over the goat cheese, slightly overlapping each slice and reserving any excess juice for later.
Gently fold the edges of the dough over the filling to create a 1.5–2 inch lip, leaving an opening in the middle. Brush the folded edges with an egg wash made from the second egg beaten with a splash of water, then sprinkle with coarse sugar.
Refrigerate the galette while preheating the oven to 350°F. Bake for 55–60 minutes until the crust is a deep golden brown, rotating the pan halfway for an even color.
While the galette bakes, simmer the reserved strawberry liquid in a small pot, stirring often, until reduced by half into a syrup. Remove the galette from the oven and let it rest for 15 minutes before brushing the syrup over the strawberries and topping with additional fresh thyme.
Cool the galette for at least another 15 minutes to allow the filling to thicken before slicing. Serving at close to room temperature ensures the syrup and juices set nicely for clean slices.
3 reasons you’ll love this galette
TIPS & VARIATIONS
- Do not roll the crust past ⅛” thick otherwise, it will be too thin and fragile and will likely crack as you try to fold it
- Be careful to slightly overlap the dough as you fold it to prevent cracks. Cracks = leaks which means burned pans and likely no galette.
- When you check your crust as it bakes, if it’s lightly golden, keep it in! You want a deep golden to ensure the bottom of the crust is fully baked!
MAKING AHEAD & STORING
Your dough can be made in advance. Simply wrap airtight and store in the fridge for up to 3 days or in the freezer for 2-3 months. If frozen, thaw overnight in the fridge before rolling.
Once assembled and baked, store your strawberry goat cheese galette in the fridge in an airtight container. It will keep for 3-4 days.
MORE STRAWBERRY RECIPES
- Strawberry Basil Tart
- Strawberry Cheesecake Focaccia Bread
- Strawberry Shortcake for One
- Chocolate Strawberry Puppy Chow
- One Pie with Four Flavors: Strawberry, Blueberry, Apple, and Cherry
- Strawberry Choux au Craquelin
EQUIPMENT YOU’LL NEED
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
- Place a strainer over a pot and drain your strawberries, setting aside the liquid for later. Lay the strawberries in a circle over the goat cheese, stacking one slightly over the other, in a spiral towards the center
- Gently fold the edges of the dough over the mixture, creating a 1.5”-2” lip while leaving the middle open
- 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, bring the reserved strawberry liquid in the pot to a simmer. Stirring often, reduce the liquid by half. This will create 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
