Plum Cheesecake Galette Recipes

Steps:

• Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until it resembles coarse meal mixed with pea-size bits of butter, 10 to 15 times. Add the egg mixture and pulse until the dough just starts to come together, about 10 times. Turn the dough out onto a piece of plastic wrap, using the plastic to help form it into a disk. Wrap tightly and refrigerate until chilled, at least 1 hour or up to overnight.
• Whisk together the cream cheese, 2 tablespoons sugar, vanilla, egg yolk and salt in a medium bowl until smooth. Cover with plastic wrap and chill in the refrigerator, about 45 minutes. Toss the strawberries, cornstarch and remaining 1/3 cup sugar together in a medium bowl and set aside.
• Position a rack in the center of the oven and place a rimmed baking sheet on it. Preheat the oven to 375 degrees F.
• Sprinkle the dough lightly with flour on both sides and roll out on a lightly floured surface into a 12-inch round that is about 1/8-inch thick. Transfer the dough to a piece of parchment and place on an inverted baking sheet.
• Spread about 1 cup of the cream cheese mixture over the dough, leaving a 2-inch border on all sides. Place the strawberry mixture in the center of the cream cheese and spread into an even layer over the filling. Dollop the remaining cream cheese mixture over the strawberries. Fold the edges of the dough over the filling, pleating as needed. Brush the crust with the egg white and sprinkle with coarse sugar. Refrigerate for 15 minutes.
• Slide the galette and parchment paper onto the preheated baking sheet and bake until the crust is golden and the filling is bubbling, about 40 minutes. Transfer to a wire rack to cool slightly before serving, about 30 minutes.

Steps:

• Dust a clean, dry surface with a small amount of flour (take a pinch between your fingers and then throw it onto the countertop like you were shooting dice). With a rolling pin, roll the pate sablee using quick, short strokes from the middle of the dough, until you've formed a circle roughly 10-inches in diameter and about 1/4-inch thick. Every few strokes, lift and turn the dough a quarter-turn, dusting underneath with a small amount more of flour, if necessary, to prevent sticking. Place your rolling pin over the bottom quarter of the dough and lift the bottom edge of the dough up and over the pin. Roll the pin away from you slightly to help gather the dough circle onto the pin, then unroll the dough onto a parchment paper lined baking sheet. Place the baking sheet in the refrigerator to chill for 10 minutes and up to 30 minutes.
• Preheat the oven to 350 degrees F.
• Place the plum wedges in a bowl and toss with the sugar and juice of half a lemon. Remove the baking sheet from the freezer. Working from the center, arrange the plum wedges thickly over the dough, leaving about a 1 1/2-inch border all around the edges. Fold the exposed edges of dough up and over the plums so that the galette looks something like a pizza with a border of crust all around the outside. Brush the dough with the beaten egg and sprinkle with more sugar. Place on the bottom rack of the oven and bake until the crust is golden and the fruit is soft, about 1 hour. Remove from oven and allow to cool slightly on a baking rack. If using, sprinkle with the toasted almonds.
• When the galette is no longer hot to the touch, slide onto a cake plate or pedestal. Serve warm or at room temperature.
• In the bowl of a food processor, combine the flour, sugar, and salt. Pulse to combine. Add the butter and pulse the food processor on and off until the mixture resembles coarse sand with pea-sized lumps of butter still showing. Add the egg yolk and the ice water and pulse on and off until the mixture comes together but does not form a single mass. Turn the dough out onto a clean surface and gather it up into a loose ball. Working with a small bit of dough at a time, smoosh the dough across the counter away from you with the heel of your hand and then scrape it up with a pastry cutter and gather it back together, forming a second ball. Repeat with the remaining dough until all the smooshed dough is in a single ball. Flatten into a disk, wrap well in plastic wrap, and let rest in the refrigerator at least 30 minutes and up to overnight.
• Yield: 1 tart shell
• Prep Time: 15 minutes
• Cook Time: none
• Inactive Prep Time: 30 minutes
• Ease of preparation: intermediate

Steps:

• In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
• Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
• Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
• Heat the oven to 400 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
• Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Use more cornstarch for juicy stone fruit and less for blueberries, raspberries and figs. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.
• Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.