Recipe: Rustic Strawberry Galette
Description: This light and fresh strawberry tart is a perfect dessert for your next spring get-together.
Ingredients: [{"text": "1 1/4 c. all-purpose flour"}, {"text": "1/4 tsp. salt"}, {"text": "1 tbsp. grandulated sugar"}, {"text": "1/4 c. grandulated sugar"}, {"text": "1/2 package cream cheese"}, {"text": "1 stick cold unsalted butter"}, {"text": "2 lb. strawberries"}, {"text": "1 tbsp. cornstarch"}, {"text": "1 vanilla bean"}, {"text": "1 tsp. lemon zest"}, {"text": "1 egg"}, {"text": "2 tbsp. turbinado sugar"}]
Instructions: In a food processor, pulse flour, salt, and  1 tablespoon granulated sugar to combine. Add cream cheese and butter and pulse until large crumbs form. Add 3 to 4 tablespoons water and pulse just until dough begins to come together. Turn dough out onto a lightly floured work surface and gently knead until dough comes together evenly. Pat into a disk and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to overnight.
Unwrap dough disk and roll between 2 sheets of parchment to create a 12-inch-diameter circle that is 1/8 inch thick. Transfer dough to a baking sheet and refrigerate for 30 minutes.
Preheat oven to 350 degrees F. Meanwhile, in a large bowl, toss strawberries with cornstarch, vanilla-bean seeds, lemon zest, and remaining granulated sugar. Arrange strawberries atop dough, leaving a 1-inch border. Fold border up and over strawberries to create a 1-inch-wide rim. Brush crust with egg wash and sprinkle with turbinado sugar. Bake galette until crust is golden, 40 to 45 minutes.
