My cousin Isabel and I grew up very close to one another. Although she lived about 45 minutes away, my mother used to take us over to her house most weekends so we could play while she visited with her sister. Isabel and I stayed close, and even went to the same college. Isabel decided she did not like the school, and transferred somewhere closer to home. After that we lost touch with each other, as our everyday lives were busy with school and work.

Fast forward, and my husband and I moved to a small, lovely town in New Jersey. A couple of years later I was genuinely surprised to hear that my cousin and her husband were moving to our town too! As it turned out, they had bought a house right around the block from us. Once they moved here, it was like no time had passed. Our kids grew up together and went to school with one another, just like we did when we were young. Isabel and I had the opportunity to nurture and care for each other’s kids, and to see their own friendships blossom.

Isabel’s daughter, Simone got engaged two years ago, and her wedding was cancelled because of covid. They moved it a year forward, and finally, this past weekend, Simone and her fiancé were married. The wedding was on a beautiful horse farm in Kentucky, and it was perfect for Simone, who grew up riding horses. 

Many people in my extended family (which is huge), decided against going for fear of flying or being in a crowd during this pandemic.  But a few of us did go, and we were so glad we did. It was so nice to finally be with people, and the guests at the wedding were ready to party. It was so much fun to dance freely and take our minds away from the nightmare of the past year. Simone and her new husband were so happy, and it was our greatest pleasure to finally see them married. Everyone was jubilant and the reception was filled with love for Simone and Phil. 

Given the preparations for travel I didn’t get a chance to cook much, but I did get a chance to make this wonderful dessert. The delightful taste of the strawberries is brightened by the lime, giving it a little unexpected (but wonderful) tang. The graham cracker crust is the perfect home for the filling, making each bite extraordinarily delicious. The cream topping, with the extra lime, makes this treat a tart perfection.

This recipe is courtesy of Bon Appetit and will serve 8 people who will love a slice on a beautiful summer day.

 Ingredients for Strawberry–Graham Galette:

7 graham crackers (about 3.7 ounces)
¾ teaspoon kosher salt
⅔ cup all-purpose flour, plus more for rolling
5 tablespoons sugar, divided
2 large eggs
½ cup (1 stick) unsalted butter, melted, cooled, divided
1-pound strawberries, hulled, sliced
1 lime (½ teaspoon finely grated zest and 1 teaspoon fresh juice)
½ cup very cold heavy cream

Place a rack in bottom third of oven; preheat to 350°.

Place graham crackers in a large resealable plastic bag and zip it up, pressing out most of the air.

Using a wine bottle or rolling pin, firmly roll over crackers several times, crushing them into fine crumbs (some larger crumbs are okay).

Measure out 1 cup crumbs (which should be almost all of them) and transfer to a medium bowl.

Add salt, ⅔ cup flour, and 2 Tbsp. sugar.

Mix with a fork to combine, then add 1 egg and 6 Tbsp. melted butter.

Mix with fork until dough forms, then knead with your hands inside of bowl until no floury spots remain and dough is smooth.

It’ll be a little soft and slightly oily, which is fine!

Lightly flour a piece of parchment paper and place dough on top.

Lightly flour top of dough, then cover with another piece of parchment.

Using bottle or rolling pin, roll dough into a round (it doesn’t have to be perfect!) about 12″ in diameter and ⅛” thick.

Periodically peel back parchment and dust with more flour to prevent sticking.

Slide entire sheet of parchment paper onto a rimmed baking sheet.

Sprinkle 1 Tbsp. sugar over surface of dough, leaving about a 2″ border.

Pile strawberries into center of dough and arrange in an even layer, leaving the same 2″ border.

Sprinkle strawberries with 1 Tbsp. sugar and drizzle with remaining 2 Tbsp. butter.

Using a microplane or fine grater, grate zest of about one-half of lime over strawberries.

Cut off half of the lime with no zest and squeeze juice over strawberries.

Save the other half for later.

Beat remaining egg in a small bowl with fork until no streaks remain.

Brush egg wash around border of pastry (you won’t use it all).

Using edges of parchment to help lift, fold empty border of dough up and over strawberries, working your way around in roughly 2″ sections, overlapping folds as needed.

Press all the way around to secure folds and keep dough in place.

It might crack or tear in places, but don’t worry! Just pinch it back together.

Brush top of border with remaining egg wash and sprinkle with remaining 1 tablespoon sugar.

Bake galette until crust is browned around the edges and juices from strawberries are syrupy and actively bubbling, 40-45 minutes.

It’s okay if some juices escape and end up on the parchment paper–the parchment will prevent the tart from sticking.

Let cool at least 20 minutes.

Beat cream with a large whisk in a medium bowl until voluminous, thick, and starts to hold tracks of whisk.

Hold whisk upright and look for the “peak” of cream that forms on the end.

It should droop and slump over—these are “soft peaks,” which are what you want!

Grate zest from remaining half of lime over cream and serve with tart.

Do Ahead: Tart can be made several hours ahead. Let sit at room temperature. Once fully cooled, droop a piece of plastic over top.

It’s that simple!