Step 1: Prepare the pie crust. In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
Step 2: Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes (or up to 2 days).
Step 3: While the dough chills, prepare the strawberry filling. In a medium bowl, gently combine the sliced fresh strawberries with granulated sugar, cornstarch, vanilla extract, and a pinch of salt. Set aside.
Step 4: In a small bowl, beat the softened cream cheese with powdered sugar and milk/cream until smooth and spreadable. This will be your creamy base for the galette.
Step 5: Preheat oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a rough 12-14 inch circle. Carefully transfer the dough to a parchment-lined baking sheet.
Step 6: Spread the cream cheese mixture evenly over the rolled-out dough, leaving a 2-inch border free from the edge.
Step 7: Arrange the strawberry filling over the cream cheese layer, making sure to leave the 2-inch border.
Step 8: Gently fold the edges of the dough over the strawberry filling, pleating it as you go, to create a rustic, free-form crust. Brush the crust with the beaten egg wash and sprinkle with coarse sugar, if desired.
Step 9: Bake for 40-45 minutes, or until the crust is golden brown and the strawberry filling is bubbly. If the crust browns too quickly, you can loosely tent it with foil.
Step 10: Remove from oven and let cool on the baking sheet for at least 15-20 minutes before slicing and serving. This allows the juices to set. Serve warm or at room temperature with a dollop of fresh whipped cream or a scoop of vanilla ice cream. Enjoy this ultimate fresh strawberry recipes delight!