Honey Strawberry-Beet Cheesecake Galette
SERVES: 6
PREP TIME: 15-20 MINUTES
TOTAL TIME: 60-70 MINUTES
Winning Recipe by Sarah M. of CT
Ingredients
- One (16-ounce) jar Aunt Nellie’s Sliced Pickled Beets, drained
- One refrigerated pie crust (from a 14.1 oz./2-count package) at room temperature for 10 minutes
- 1/4 cup whipped cream cheese
- 2 tablespoons powdered sugar
- 1 cup sliced, fresh strawberries (stems-removed)
- 1 ½ tablespoons honey
- 1 large egg
Directions
- Preheat oven to 400 degrees. Line a large sheet pan with parchment paper.
- Carefully unroll pie crust on parchment-lined sheet pan. Spread whipped cream cheese in an even layer over pie crust, leaving a ½-inch border around the edges.
- Evenly sprinkle powdered sugar over cream cheese.
- Place beets in a single layer over cream cheese (beet edges will be touching but should not overlap).
- Arrange sliced strawberries over beets.
- Gently fold edges of pie crust, forming pleats. Mix egg and water together to make an egg wash. Brush egg wash over the pastry edges.
- Bake on middle rack of oven for 15-20 minutes, or until edges are a light golden brown. Cool for 5-10 minutes
- Drizzle galette evenly with honey before slicing into 6 equal-sized portions. Can serve warm or at room temperature. Also delicious served chilled.
