Papaya Galette

Papaya Jam

• 1/2 small papaya, peeled and diced

• 2 tablespoons white sugar

• 1/4 teaspoon nutmeg

• 1/4 teaspoon cardamom

• 1/2 teaspoon corn starch

Pastry Dough

• 1/2 cup unsalted butter

• 1 1/2 cups flour

• 1 tablespoon sugar

• 1/4 teaspoon salt

• 1/2 tablespoon apple cider vinegar

• ice water

Assembly

• 1 pastry dough

• 4 tablespoons cream cheese, room temperature

• Papaya jam

• 1/2 small papaya, peeled and thinly sliced about 1/8” thick

• sugar, for sprinkling

• 1 egg, beaten

Place the diced papaya into a blender and blend into a pulp. Alternatively, mash with a potato masher.

Place a small sauce pan over medium-low heat, and add the blended papaya and sugar, stirring frequently. Add the nutmeg and cardamom to combine. Add the cornstarch to thicken. Once the mixture is a paste-like consistency, remove from heat and allow to cool.

In a large bowl, mix the flour sugar, and salt. Cut in the butter until pea sized. Add the vinegar and slowly add just enough water to bind the dough together, about 4 tablespoons. Wrap and refridgerate.

Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with silpat or parchment paper.

Roll out the pastry dough into a circle about 1/8 inch thick. Spread the cream cheese onto the center of the dough, leaving about 2-3 inches for a border. Spoon on the papaya jam, covering the cream cheese evenly. Take the slices of papaya and arrange as spokes. Sprinkle about 1/2 teaspoon sugar on top of the papaya. Fold in the crust on top of the papaya slices.

Brush the tops of the crust with the beaten egg. Bake at 350 degrees until the crust is golden brown, about 30 minutes.

Sometimes Dad likes to stop by and drop a papaya off at my place. Shrugs. Thanks Dad!