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Strawberry Basil Galette

April 14, 2019

 

A galette is my favorite kind of pie. I make them savory and sweet in equal numbers. In the fall, I fill them with butternut squash and apples and sage, but come spring I love to fill them with the beautiful fruit I have access to in Southern California.

 

I was a Girl Scout and well, I am always prepared for the important things in life, like getting a pie on the counter quickly. I often have enough pie dough in the freezer to make the single crust for a galette. I also always have a box of Trader Joe's pie dough if I want to whip a galette up more quickly than making a fresh batch. Either way, no shame. Either way, delicious.

 

The greatest thing about a galette is that it doesn't have to be perfect and it really is better if it isn't. It is a quick homemade freeform treat, so let's let it shine that way.

 

This is my first fruit tart of the season, filled with nothing more than a pound of fresh strawberries, a sprinkling of sugar and some chopped basil. Spring, let's do this.

 

 

 

 

 

 

For the dough:

 

1-1/2 cups all purpose flour

2 tablespoons sugar

1/2 teaspoon salt

1 stick of cold butter, cut into cubes

1/4 cups ice water

 

1 egg plus 1 TBSP water (for egg wash)

 

You can do all of this in a bowl by hand with a pastry blender and your hands, but I usually do mine in my Cuisinart . Add the flour, sugar and salt to bowl of the food processor. Blend for a few seconds. Add in the cold butter till it looks like cornmeal. Add the water slowly till it forms a loose ball. Don't over mix it or it will be like wet playdoh.  If it's super dry, add a few more drops of water at a time, but mostly likely, you should turn this out onto the floured counter or board and mold quickly into a flattened round ball.  Put it in the fridge for at least an hour or overnight, wrapped in plastic wrap.

 

The filling:

 

1 lb fresh strawberries, cored and sliced

1/2 c sugar 

1 tsp lemon zest

1 tbsp thinly cut basil

 

Make the filling just before you are ready to bake the tart. Toss all the ingredients together. Some people like to put a little cornstarch in the mix.  As you can see, I like mine less congealed and more juicy.  (That's also why I use a rimmed cookie sheet lined with parchment paper, so it doesn't spill into my oven.) 

 

Putting it all together:

 

Preheat oven to 400 degrees.

 

Roll out dough into a roughly 12-13 inch circle.  You want to roll it out pretty thin but not so thin as to not support the strawberries.  A little more dough or a little thicker is okay. Move the circle to the parchment lined rimmed baking sheet. Fill the center with an even amount of strawberry mixture, not higher or lower in any part, leaving about 1-1/2 inches border.  Fold up the extra dough like a present around the fruit. You can make it as fancy as you want. I prefer to just make about six folds around the pie to form a hexagon.


Brush lightly with egg and water mixture to ensure a golden crust.  I added some festive colored sanding sugar to perk up my galette. You could just add a little regular sugar or none at all. No rules really around this quickie dessert. Nice, right?

 

Cook for about 40 minutes. You know your oven better than me.  You want the dough cooked and golden and the fruit cooked but not mushy jam.  Keep an eye on it after 40 minutes and trust your instincts.

 

Enjoy warm or room temperature, garnish with a little more fresh basil and vanilla ice cream.  I like to eat this the same day, but have been known to partake with my coffee the next morning. Of course!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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