Courtney Roulston's Strawberry Galette with Cream Cheese Pastry

After a crowd-pleasing dessert? Try Courtney Roulston's Strawberry Galette (RECIPE BELOW). With tasty almond filling and a sweet strawberry topping, it's sure to be a hit.

Strawberry Galette with Cream Cheese Pastry
Recipe by Courtney Roulston

Serves 8
Prep 30 (+ cooling & 2 hours resting time)
Cooking 40 mins

185g plain flour, plus extra for dusting
¼ tsp baking powder
120g butter, chilled, cut into cubes
Pinch of sea salt flakes
90g cream cheese, chilled, cut into cubes
1 tbs cream, chilled
1 egg, lightly whisked
1 tbs demerara sugar
Yoghurt, double cream or vanilla ice cream, to serve

Almond filling
50g almond meal
50g caster sugar
1 tbs plain flour
1 tsp cinnamon

Strawberry filling
500g strawberries, hulled, sliced
80g caster sugar
1 tbs orange zest
1 tbs cornflour

1. Place the flour, baking powder, butter and salt in a food processor. Blitz for 30 secs or until the mixture resembles fine breadcrumbs. Add the cream cheese and pulse again to form crumbs. Add the cream and pulse until the dough comes together. Transfer to a lightly floured work surface and shape into a disc. Wrap the dough in plastic wrap and place in the fridge for 2 hours to rest.
2. To make the almond filling, combine the almond meal, sugar, flour and cinnamon in a small bowl.
3. Preheat oven to 200˚C. Line a baking tray with baking paper. Remove dough from the fridge and place on a lightly floured work surface. Roll out to make a 40cm disc, about 3-4mm thick. Carefully transfer the pastry to the lined tray and sprinkle with the almond mixture, leaving a 5cm border around the outside.
4. To make the strawberry filling, combine the strawberry, sugar, orange zest and cornflour in a bowl. Arrange the strawberry mixture over the almond mixture. Carefully draw the pastry border up and over the strawberry filling, leaving the centre uncovered. Brush the pastry border with egg and sprinkle with sugar. Bake for 40 mins or until the pastry is golden.
5. Set the galette aside to cool slightly before serving with yoghurt, cream or ice cream.

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