• Vanilla ice cream or whipped cream (for serving; optional)
Steps
Step 1Place ½ cup (1 stick) unsalted butter, cut into ½" pieces, and 3 oz. cream cheese, cut into ½" pieces, in 2 separate small bowls and freeze 15 minutes.
Step 2Pulse 1½ cups (188 g) all-purpose flour and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor just to combine. Add cream cheese and pulse until mixture resembles coarse meal. Add butter and pulse until pieces are no larger than the size of a pea. Remove top from food processor and evenly drizzle 2 tsp. apple cider vinegar and 2 Tbsp. ice water over flour mixture. Pulse until butter is in slightly smaller pieces and a small amount of dough pinched between your fingers holds together. (The dough will still look quite sandy and dry at this point. If it doesn’t hold together when pinched, add more ice water by the teaspoonful, pulsing a couple times after each addition, until it does.)
Step 3Transfer dough to a large piece of plastic wrap. Knead dough with your knuckles and the heels of your hands, using plastic wrap to help bring it together, until most of it is in one piece. Shape dough into a rough 8"-diameter disk, wrap in plastic, using your hands to work it into corners to eliminate any air bubbles. Chill at least 2 hours.
Do ahead: Dough can be made 3 days ahead. Keep chilled, or freeze in a resealable plastic freezer bag up to 3 months. Thaw in the refrigerator overnight before rolling out.
Step 4Place a rack in middle of oven; preheat to 400°. Let dough sit at room temperature until slightly pliable, 5–10 minutes (this will prevent the dough from cracking as you roll it out). Roll out dough on a lightly floured surface, turning over and rotating often and dusting surface with more flour as needed, to a 13" round. Carefully transfer dough to a parchment-lined baking sheet and chill while you prepare the filling.
Step 5Using your fingers, rub zest of 1 lemon into ⅔ cup (133 g) sugar in a medium bowl until very fragrant, about 15 seconds. Add 1½ lb. fresh strawberries, hulled, thinly sliced, and gently toss with your hands to coat, taking care not to smash berries. Let sit until berries are very juicy, about 20 minutes.
Step 6Drain berries, reserving 2 Tbsp. juice. Combine juice and 2 Tbsp. cornstarch in a small bowl and stir to dissolve cornstarch. Add to berries and gently stir to combine.
Step 7If chilled dough is a little too stiff to easily fold, let sit at room temperature until pliable again, about 5 minutes. Mound berry mixture in center of dough, piling high in the center (it’ll level out as the galette bakes) and leaving a 2" border. Fold edges of dough up and over fruit, pleating as you go and taking care not to tear (if it does, patch with scraps and pinch to seal). Lightly beat 1 large egg in a small bowl and brush over dough. Sprinkle remaining 1½ tsp. sugar over dough.
Step 8Bake galette, rotating halfway through, until crust is deep
golden brown and juices are bubbling, 40–50 minutes. (It’s okay if some juices leak
out.) Let galette cool at least 2 hours before serving.
Step 9Top galette with vanilla ice cream or whipped cream to serve if desired.
Do ahead: Galette can be baked 1 day ahead. Store loosely wrapped at room temperature.
