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Parve
Easy
40 Minutes
Diets 
Does anything scream summer more than a fruit galette? This dessert is summer in a bite. With the combination of fresh, sweet strawberries and tart lemons you can’t go wrong.
1 and 1/2 cups Mishpacha Flour
1/2 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) margarine, cut into small cubes, chilled
2 tablespoons parve whipping cream
1 egg yolk
zest of 2 lemons
6 ounces (450 grams) strawberries, cleaned and sliced
zest of 1 lemon
Combine the dry ingredients in a food processor, pulsing about 10 times. Add margarine, continuing to pulse until the mixture resembles coarse crumbs.
Add pareve whipping cream, egg yolk, and zest and process until a dough forms.
Shape the dough into a disc and place in the fridge for one hour.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place a sheet of Gefen Parchment Paper on the counter. Put the dough on the parchment and roll out until you have a large circle. The dough should be thin, but you should still be able to handle it. Arrange sliced strawberries in a mound in the center of the dough and fold the sides in.
Place the parchment paper on a baking sheet and bake for 20 minutes.
Styling by Renee Muller
Photography by Hudi Greenberger
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Can you freeze this?