Step Aside, Bakeries: This Rustic 30-Minute Cottage Cheese and Berry Galette Is a Perfect Summer Dessert
A crispy-edged, effortlessly folded pastry packed with a juicy, bubbling fruit center that comes together in a single bowl.
When fresh seasonal fruits and berries are at their absolute peak, there is no need to spend hours rolling out traditional pie doughs or fussing with complex fillings. This rustic tart is the ultimate quick-fix baking solution, relying on an incredibly simple, protein-rich pastry base that turns out beautifully tender on the inside with a satisfying crunch on the outer crust.
Here’s what you need: 6 oz of cottage cheese (5%), 1.25 cups of all-purpose flour, 7 tablespoons of unsalted butter (softened), 1 large egg, 1/4 cup of granulated sugar (plus 1 tablespoon for the filling if desired), a pinch of salt, a pinch of baking powder, 4 oz of fresh strawberries, 4 oz of fresh apricots or peaches, and 1 teaspoon of cornstarch.
To create the soft pastry base, combine the cottage cheese, egg, softened unsalted butter, and a quarter-cup of sugar in a mixing bowl, blending them thoroughly. Add a pinch of salt and baking powder, then gradually pour in the all-purpose flour, working the ingredients together until they form a soft, pliable dough that easily pulls away from your hands without sticking. Roll the dough out smoothly on a sheet of parchment paper into a neat circle roughly a quarter-inch thick, then slide the paper and dough directly onto a large baking sheet.
Prep your fresh fruit by slicing the strawberries in half and cutting the apricots or peaches into uniform wedges. Lightly dust the very center of your dough circle with the cornstarch to keep the base crisp, then arrange the fruit pieces evenly over the top, making sure to leave a wide, clear 2-inch border all the way around the outside edge. If your fruit is a bit tart, feel free to scatter an extra tablespoon of sugar over the top of the pile.
Gently fold the bare outer edges of the dough up and over the outer ring of the fruit layer, pleating and overlapping the pastry as you move around the circle to create the classic, open-faced rustic border. Pop the baking sheet into a preheated oven at 340°F and bake for about 30 to 35 minutes until the pastry edge is beautifully firm and deep golden brown. Let the tart sit on the counter to cool slightly so the sweet fruit juices can set beautifully before slicing.
