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Strawberry Mint Galette with Caputo Cheese Burrata

Caputo Cheese
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Ingredients
  

  • Dough
  • 1½ cups pastry flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 stick cold butter
  • ⅓ cup ice water
  • Filling
  • 1 pound fresh strawberries hulled and roughly chopped
  • Juice of 1 lemon
  • 1 teaspoon turbinado sugar or to taste
  • 3 large sprigs mint
  • ½ teaspoon vanilla
  • Assembly
  • ½ pound strawberries sliced
  • 1 tablespoon melted butter
  • ½ tablespoon butter cut into small dabs
  • 1 tablespoon turbinado sugar
  • 4 to 5 mint leaves
  • 1 ball Caputo Cheese Burrata broken up
  • Flaky salt

Instructions
 

  • Dough
  • ►Pulse flour, sugar, and salt lightly in a food processor, then add butter and process until mixture comes together into pea-sized pieces.
  • ►Add water a little at a time until dough just comes together.
  • ►Roll dough out into a roughly 14-inch circle, then cover with plastic wrap and chill in refrigerator at least 2 hours, and ideally overnight.
  • ►Remove dough from refrigerator about 20 minutes before baking.
  • Filling
  • ►In a saucepan, cook all ingredients over medium-low heat, covered, for about 15 minutes. Remove mint and discard. Simmer remaining mixture, uncovered, until the fruit has completely broken down, about another 30 minutes.
  • Assembly
  • ►Heat oven to 375°F. Spread filling over dough, leaving 2 inches around the edge. Top with sliced berries. Fold the last two inches of dough up and over the filling, pleating it to help it lay flat. Brush the pleated trim with melted butter and sprinkle with sugar. Sprinkle butter dabs evenly over sliced strawberries. Bake for 40 minutes.
  • ►Remove finished galette from oven and let cool for 15 minutes. To serve, top with mint leaves, burrata, and salt.