Chef Jennifer Hughes' Strawberries N' Cream Pecan Galette

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. Dust with a bit of flour.
4. With a rolling pin, roll over the flour and butter. After a few passes, use a bench scraper to reform a rectangle and continue rolling until you have thin, flaky sheets of butter in the flour (shaggy appearance).
5. Form a mound with a well in the center. Pour chilled water into the well.
6. Using the bench scraper, chop and fold the flour into the water until evenly moistened.
7. Form an 8"x10" rectangle and roll out to 12"x16". Fold in half, re-roll, and repeat 2–4 times until a solid dough forms.
8. Roll final dough to 9"x12", place on parchment-lined baking sheet, cover, and refrigerate 1 hour.
9. Divide dough into 12 squares. Roll each into a 6" circle, turning the dough a quarter turn each time to maintain shape.
10. If dough becomes too soft, refrigerate again for 10 minutes.

ASSEMBLY & BAKING:

1. Beat cream cheese and powdered sugar until smooth.
2. Divide cream cheese mixture among 12 dough circles, leaving a 1–1.5" border.
3. Divide strawberries evenly over cream cheese, fold dough edges up and over fruit.
4. Freeze for at least 20 minutes (or up to 1 month unbaked).
5. Bake at 375°F for 45 minutes until golden brown.