Chef Jennifer Hughes' Strawberries N' Cream Pecan Galette

Directions

DOUGH:

1. Slice butter sticks about 1/2" thick and measure out water. Put both in freezer for approximately 10 minutes.
2. Combine flour and salt. Then pour onto counter, forming into a rectangle approximately 8"x12".
3. Take the butter out of the freezer and spread the slices over the flour mixture. Take some of the flour and dust over the butter.
4. With a rolling pin, begin rolling over the flour and butter. After making a few passes, use the bench scraper to form a new rectangle and continue to roll the butter into the flour. Continue this process until you have thin, flaky sheets of butter in the flour. It will have a shaggy appearance.
5. Using the bench scraper, form a mound with the flour and butter with a well in the center.
6. Take your water out of the freezer and pour it into the well made in the center of the flour.
7. Using a bench scraper, lift and cut the flour into the center of the well with a chopping motion. Continue this method until the moisture is evenly spread throughout the flour/butter mixture.
8. At this point, form a rectangle (approximately 8"x10") and roll out the dough into a larger, thinner rectangle (approximately 12"x16"). Using the bench scraper, fold half of the dough over onto itself. Re-roll again to a 12"x16" rectangle. Repeat this process about 2 - 4 more times, until your dough begins to form a solid dough.
9. Final rectangle of dough should measure about 9"x12". Place on a parchment-lined baking sheet and cover. Then refrigerate for 1 hour or until cold and firm.
10. Take dough out of refrigerator and divide into 12 equal size squares.
11. Working one square at a time, roll out each into a 6" circle. To get a circle shape, use the roller on each corner of the square to flatten out the corners. Then use the roller, starting from the center of the square and rolling out to the sides, turning the dough a quarter turn each time.
12. The dough is now ready to be filled! If your dough has gotten too soft and warm, refrigerate again for 10 minutes to cool and slightly firm up again.

ASSEMBLY & BAKING:

1. Beat cream cheese and powdered sugar until smooth.
2. Divide cream cheese mixture evenly among 12 galette dough circles. Then spread in center, leaving a minimum 1" - 1 1/2".
3. Evenly divide strawberries among the galettes, then cup the dough border up and over the fruit, framing the fruit to hold it in but not completely covering the filling.
4. Freeze for a minimum of 20 minutes. (You can also freeze unbaked for up to a month.)
5. Bake at 375° F for 45 minutes.