If the bacon and spinach wasn’t enough how about strawberry and cream cheese? I can’t decide which I like better.
With the rest of the dough from the Bacon Spinach mini Galettes roll out and cut into 4” round circles. Layer with cream cheese. Then quick grab the strawberries out of the freezer.
chop up some frozen strawberries. Unless you have some fresh ones in November.
and put a few slices on.
Sprinkle with sugar
fold up and pleat the edges. Pinch them down a little if they try to undo.
Bake at 350 for about 20 minutes or until golden brown.
Serve warm or cold.
Strawberry Cream cheese Galettes
minorly adapted from domesticfits.com
- 2 cups whole wheat pastry flour
- 1 tsp sea salt
- 1 tsp sugar
- 1 1/2 sticks of butter
- 1/3 cup ice cold water
combine 1 1/3 cup flour, salt, sugar and butter, cut butter until it’s the size of small peas. add the water a tsp at a time. Form dough into a disk, wrap with plastic wrap and chill in the refrigerator for at least 2 hours or freezer for 20 minutes if you’re in a hurry. Place your chilled dough on a well floured surface. roll out. Cut out 4 inch circles.
- 4 oz cream cheese
- 3/4 cups strawberries, chopped
- 2 tbs sugar
cut cream cheese into slices small enough to fit inside the circle.
Place about 1 tbs of cream cheese in the center of 6 of the circles. Top with about 2 tbs of strawberries.
Fold the edges up over the filling, leaving the center open. Pleat and press the edges if they try to undo.
Sprinkle with about 1 tsp of sugar each.
Bake at 350 for 20 minutes, or until the crust is a light golden brown