Strawberry Basil Galette

One of my favorite galettes of all time is this Strawberry and Basil one. The combination of a flaky, buttery, homemade crust, juicy strawberries and the smell of fresh basil leaves… it’s just Amazing!! ⁣⁣

How to prepare the pie crust:

For this galette I used my favorite buttery pie crust recipe. It’s super easy and always turns out flaky and delicious.

For the pie crust you’ll only need four simple ingredients:

• Flour
• Salt
• Ice cold water
• Cold butter

1. The trick for a flaky pie crust is to make sure all the ingredients are cold, even the flour! I always measure everything and refrigerate them until they’re cold (yes, even the flour!).
2. Then you work the butter into the flour, so you’ll end up with pea sized pieces of butter.
3. Next, you add in the ice cold water and mix with a fork, until the dough comes together and there are no dry spots left. You can test by squeezing pieces of the dough together, they should form a ball.
4. Finally, bring the dough pieces together and make a disc, refrigerate for 2 hours or until ready to use.
5. Flour your work surface and rolling pin slightly. Roll out the dough to a 12 inch circle and place it on a lined baking sheet. Refrigerate until we make the filling.

Prepare the filling:

For the filling you just mix 2 cups of sliced strawberries with sugar, lemon juice, cornstarch and chopped basil. I like to refrigerate the filling for about 15 minutes so that all the flavors combine very well.

Then transfer the filling into the pie crust, not adding the juices at the bottom of the bowl.

The last step before baking is refrigerating the galette for 15 minutes. You can also freeze it for 5 minutes. Right before baking, brush the edges with egg wash and sprinkle some sugar on top.

Bake in the preheated oven until the filling is bubbly and the crust is golden.

Making the pie crust ahead of time:
 

You can refrigerate the pie crust for 3 days or freeze it for up to 3 months. Just take it out of the freezer into the fridge the night before and in the morning you’re good to go!

More pie and galette recipes:

• Perfect Apple Pie Recipe
• Cherry Pie
• My Favorite Pumpkin Pie Recipe
• Saffron Cardamom Pear Pot Pies
• Rhubarb and Strawberry Jam Galette

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Strawberry Basil Galette

The combination of a flaky, buttery, homemade crust, juicy strawberries and the smell of fresh basil leaves... it’s just Amazing!! ⁣⁣

Print

Prep Time 1 hour hr

Cook Time 35 minutes mins

Resting Time 3 hours hrs

Course Dessert

Cuisine French

Servings 6 slices

Ingredients

  

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Pie Crust:

• 1¼ cup all-purpose flour - cold
• 1 tsp salt
• 5 tbsp cold unsalted butter - cubed
• ⅓ cup ice cold water - you may need a little bit more or less

Fruit Filling:

• 2 cups fresh strawberries - sliced
• ¼ cup granulated sugar - + more for sprinkling on top
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tbsp chopped basil leaves
• Basil leaves for decoration
• Vanilla ice cream or whipped cream to serve - optional

Egg Wash:

• 1 egg
• 1 tbsp milk

Instructions

 

Pie Crust:

• The first thing you need to do is to measure flour and salt, whisk them in a bowl and place them in the fridge for at least an hour. I always do this step the night before so in the morning I can start making my crust right away.

  Cut the unsalted butter in small cubes and freeze them for 10 minutes so they are very cold.

  Also, measure water and add a few ice cubes in it. Keep in mind that the amount of water is not very precise because every time you may need a little bit more or less. But one-third of a cup is a good place to start. Instead of adding ice to the water, you can place the measured amount of water in the freezer for about 15 minutes or until it's very cold but not yet frozen.
• Once you have everything ready, add the butter cubes to the flour and salt. Then use your fingers to work the butter into the flour so you’ll end up with pea-sized pieces of butter. Try doing it rather quick so that everything stays cold.
• When there are no very large pieces of butter left, start drizzling your ice-cold water about 1-2 tablespoons at a time. This time use a fork to distribute the water. Keep adding water and mixing until the dough starts to come together and you don't see any dry spots.
• You can test the dough by squeezing the dough pieces together, if they hold together and don't fall apart, it's ready.
• Now bring the dough pieces together to form a ball and flatten it into a disc. Chill the dough for 2 hours or up to 3 days.

Prepare the fruit filling:

• In a bowl, add in the sliced strawberries, sugar, lemon juice, cornstarch and chopped basil. Mix together very well and refrigerate for about 15 minutes or until ready to use.

Assembly:

• Flour your work surface and rolling pin slightly. Line a baking sheet with parchment paper. Roll out the dough with a rolling pin to a 12 inch square.
• With a slotted spoon, transfer the filling into the galette, leaving about 1 to 1 ½ inch border. Make sure you are not adding the fruit juice because it will make the crust soggy. Fold the edges and refrigerate it on the baking sheet for 15 minutes, or freeze it for 5 minutes.
• Preheat the oven to 400°F (200° C).
• Mix one egg with a tablespoon of milk. Brush on the edges of galette with a pastry brush. Sprinkle some granulated sugar on top.
• Bake in the preheated oven for 35 minutes or until the filling is bubbling and the crust is golden. Let it cool down for at least 30 minutes so that the filling has time to set. Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream and garnish with some basil leaves.

Video

Keyword galettes, pie crust, strawberries, summer recipes

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