Strawberry and cream cheese galette

Instructions

• Crust
• In a food processor mix together the flour, salt, and sugar (You can also mix it in a large bowl using a pastry cutter or two forks).
• Add the cubed butter and mix until the mixture resembles small peas.
• Add cold water and mix it into the crust mixture.
• Transfer the dough to a lightly floured work surface and form the dough into a round disc with your hands, lightly flouring it if necessary.
• Wrap the dough in plastic and leave it in the fridge for 1 hour or overnight.
• Filling
• Clean and cut your strawberries, then in a bowl add the sugar, lemon juice and strawberries and stir.
• Assemble
• Preheat the oven to 375F/190C.
• Transfer the dough to a large lightly floured piece of waxed paper/parchment paper.
• Roll the dough out on the piece of waxed paper into a circle about 13’’/33cm in diameter and transfer the waxed paper and dough to the baking sheet (the circle might be wider than your baking sheet but that’s okay, cause you’ll be folding it over the filling).
• Sprinkle some flour over the dough, and spread the cream cheese on the dough (leave 3 inches around the edge uncovered because you’ll be folding the dough later).
• Arrange the strawberry slices on top of the cream cheese, overlapping them slightly. (Don’t transfer the juice from the lemon/strawberry mixture to the pie dough)
• Fold the edges of the dough up and over the strawberries.
• Brush the folded dough with the egg wash and sprinkle sugar on top.
• Bake for 45-50 minutes or until the crust is golden brown.
• Take the galette out of the oven and brush the jam over the strawberries of the galette.
• Slice it, and serve warm or at room temperature.