Strawberry Cottage Cheese Galette

This strawberry cottage cheese galette is a simple rustic dessert that feels special without any fuss. The dough is made with cottage cheese and cold butter, which bakes into a crumbly, slightly salty crust that pairs perfectly with sweet, juicy strawberries. You only need one bowl and a sheet of parchment, and the free-form shape means no pie pan or perfect crimping skills required. Serve it warm or at room temperature with a light dusting of powdered sugar.

• In a mixing bowl, add the flour. Take the cold butter straight from the fridge, lightly coat it in the flour, then grate it on the large holes of a box grater directly into the bowl with flour.
• Add the baking powder, salt, sugar, cottage cheese, and the egg.
• Knead the dough by hand until it comes together, then shape it into a ball. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
• After the resting time, remove the dough from the fridge and place it on a sheet of parchment paper. Roll the dough out with a rolling pin into a rough circle.
• Slice the strawberries in half and toss them with the sugar and cornstarch until evenly coated.
• Arrange the strawberries in the center of the rolled-out dough, leaving a border around the edges, then fold the edges of the dough up and over the fruit.
• Bake in a preheated oven at 350°F (180°C) for 35–40 minutes, until the crust is golden and the strawberries are bubbling.
• Let the galette cool completely before slicing so the filling can set and does not run out. Dust with powdered sugar before serving.

What Is a Strawberry Cottage Cheese Galette

A galette is a free-form, open-face tart made without a pie dish. In this version, a simple cottage cheese dough is rolled into a circle, topped with sugared strawberries, and baked until golden and crisp. It is a relaxed, rustic dessert that delivers the flavor of a fruit pie with much less effort.

Ingredients You Will Need for Galette

You only need basic fridge and pantry ingredients: flour, cold butter, cottage cheese, sugar, a pinch of salt, baking powder, fresh strawberries, and a little cornstarch. The cottage cheese gives the dough a tender, slightly tangy note, while cornstarch thickens the strawberry juices so the filling sets nicely when cooled.

How the Cottage Cheese Dough Works

The dough starts with cold butter grated into flour, which creates tiny pockets of fat that bake into a crumbly, sandy texture. Adding cottage cheese and an egg brings the dough together quickly without overworking it. After a short rest in the fridge, it rolls out easily and holds its shape when folded over the fruit.

Tips for Juicy but Set Strawberry Filling

To avoid a watery galette, the strawberries are mixed with sugar and cornstarch before baking. The cornstarch thickens the juices in the oven, turning them into a glossy, jam-like sauce that clings to the fruit. Letting the galette cool completely before slicing is key to keeping the filling from running.

Serving Ideas for the Galette

Serve the strawberry galette dusted with powdered sugar for a simple finish, or add a scoop of vanilla ice cream or a spoonful of whipped cream. It is just as good slightly warm as it is at room temperature, making it great for brunch, dessert, or an afternoon coffee break.

How to Store and Reheat Leftovers

Store leftover galette covered in the refrigerator for up to two days. Reheat slices in a low oven for a few minutes to crisp up the crust again. Avoid microwaving for too long, as it can soften the pastry and make it less flaky.

FAQ

Can I use frozen strawberries for this galette?

Yes, you can use frozen strawberries; do not thaw them completely, and add a little extra cornstarch if they release more juice while baking.

What type of cottage cheese works best?

Use full-fat, small-curd cottage cheese and drain any excess liquid so the dough does not become too wet and sticky.

Can I make this galette gluten-free?

You can try a 1:1 gluten-free all-purpose flour blend in place of regular flour, but the texture may be a bit more delicate and crumbly.