Strawberry-graham galette

Ingredients

- 7 graham crackers (about 3.7 ounces)

- ¾ teaspoon kosher salt
- ⅔ cup all-purpose flour, plus more for rolling
- 5 tablespoons sugar, divided
- 2 large eggs
- ½ cup (1 stick) unsalted butter, melted, cooled, divided
- 1 pound strawberries, hulled, sliced
- 1 lime (½ teaspoon finely grated zest and 1 teaspoon fresh juice)
- ½ cup very cold heavy cream

Recipe preparation:

- Place a rack in bottom third of oven; preheat to 350°. Place graham crackers in a large
resealable plastic bag and zip it up, pressing out most of the air. Using a wine bottle or rolling
pin, firmly roll over crackers several times, crushing them into fine crumbs (some larger
crumbs are okay).
- Measure out 1 cup crumbs (which should be almost all of them) and transfer to a medium
bowl. Add salt, ⅔ cup flour, and 2 Tbsp. sugar. Mix with a fork to combine, then add 1 egg
and 6 Tbsp. melted butter.
- Mix with fork until dough forms, then knead with your hands inside of bowl until no floury
spots remain and dough is smooth. It’ll be a little soft and slightly oily, which is fine!
- Lightly flour a piece of parchment paper and place dough on top. Lightly flour top of dough,
then cover with another piece of parchment.
- Using bottle or rolling pin, roll dough into a round (it doesn’t have to be perfect!) about 12"
in diameter and ⅛" thick. Periodically peel back parchment and dust with more flour to
prevent sticking. Slide entire sheet of parchment paper onto a rimmed baking sheet.
- Sprinkle 1 Tbsp. sugar over surface of dough, leaving about a 2" border. Pile strawberries
into center of dough and arrange in an even layer, leaving the same 2" border.
- Sprinkle strawberries with 1 Tbsp. sugar and drizzle with remaining 2 Tbsp. butter.
- Using a microplane or fine grater, grate zest of about one-half of lime over strawberries.
- Cut off half of lime with no zest and squeeze juice over strawberries. Save the other half for
later.
- Beat remaining egg in a small bowl with fork until no streaks remain. Brush egg wash around
border of pastry (you won’t use it all).
- Using edges of parchment to help lift, fold empty border of dough up and over strawberries,
working your way around in roughly 2" sections, overlapping folds as needed. Press all the
way around to secure folds and keep dough in place. It might crack or tear in places, but
don’t worry! Just pinch it back together.
- Brush top of border with remaining egg wash and sprinkle with remaining 1 Tbsp. sugar.
- Bake galette until crust is browned around the edges and juices from strawberries are syrupy
and actively bubbling, 40–45 minutes. If some juices escape and end up on the parchment
paper, don’t worry—the parchment will prevent the tart from sticking. Let cool at least 20
minutes.
- Serve with whipped cream