Chef Eric Adjepong's Springtime Galette

For dough:

1. Whisk sugar, salt, and 11⁄3 cups flour in a medium bowl. Cut butter into 6 rectangular pieces (if using 1⁄2-cup sticks, cut them in half crosswise, then in half again lengthwise).
2. Toss butter and shortening in dry ingredients to coat, then dump mixture out onto a work surface. Roll butter/ shortening into flour until it is in long flexible strips, using a bench scraper to scrape butter off the rolling pin or surface as needed.
3. Use a bench scraper to gather mixture into a loose pile, then drizzle 4 Tbsp. ice water over.
4. Using your hands and the bench scraper, toss mixture until water is distributed, then gather into a rectangular pile.
5. Roll out dough to a long rectangle with short ends about 8″ wide, then use a bench scraper to fold dough into thirds, like folding a letter. It will be very crumbly and loose. This turns the floury mass into a cohesive unit while creating flaky-making stacks of fat and flour.
6. Using a bench scraper to help, turn the dough into a 90° rectangle and repeat rolling and folding, gathering loose bits of dough from outer edges into the center and flouring surface as needed.
7. Repeat rolling and folding a third time. Dough should be somewhat homogenous with some dry bits around edges. Squeeze a bit in your palm; it should loosely hold together. If not, repeat rolling and folding.
8. Wrap folded dough in plastic, then press it into a compact disk about 1″ thick. Chill 20 minutes.

For filling:

1. Mix cheese and honey together.
2. Combine cornstarch, lime zest, salt, and 1⁄3 cup sugar in a medium bowl.
3. Toss with your hands to combine, then add fruit and toss to coat.
4. Add lime juice, vanilla, toss gently.
5. Spread a light coating of the honey/cheese mixture to the bottom of the chilled dough. Arrange fruit mixture in the center of chilled dough (still on parchment on baking sheet) and spread out evenly, leaving a 3″ border.
6. Fold edges of dough up and over fruit, pleating as needed and being careful that the folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal).
7. Pour cream into a small bowl and brush all over the dough. Sprinkle sugar evenly over dough.
8. Place galette in the oven and immediately reduce heat to 375°. Bake, rotating halfway through, until the crust is deep golden brown everywhere, fruit is softened, and juices are bubbling, 45–50 minutes.