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–+ servings
strawberry basil galette

Strawberry Basil Galette

The combination of a flaky, buttery, homemade crust, juicy strawberries and the smell of fresh basil leaves... it’s just Amazing!! ⁣⁣
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Prep Time 1 hour
Cook Time 35 minutes
Resting Time 3 hours
Course Dessert
Cuisine French
Servings 6 slices

Ingredients
  

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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