fruit
baked
everyday
dessert
crispy
International
summer
Room Temperature
Strawberry Basil Galette
Difficulty
medium
Time
1h 20m
Price Category
average
Calories
High
This rustic strawberry basil galette brings the flavors of summer right to your plate. The buttery, flaky crust perfectly complements the juicy, sweet strawberries and the aromatic fresh basil. It's a simple yet impressive dessert, ideal for family lunches or gatherings with friends. The beauty of a galette lies in its imperfection, so there's no need to worry about a flawless appearance. Enjoy the harmony of fresh, seasonal ingredients in this light and delicious pastry!
ingredients
Steps
Prepare the Dough
In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and cut it into the flour mixture using your fingertips or a pastry blender until pea-sized crumbs form. Gradually add the ice water, mixing until the dough just comes together. Do not overmix! Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling
Preheat your oven to 190°C (375°F). In a large bowl, gently combine the sliced strawberries, granulated sugar, cornstarch, thinly sliced basil, lemon juice, and a pinch of salt. Set aside.
Assemble the Galette
On a lightly floured surface, roll out the chilled dough into a circle about 30 cm (12 inches) in diameter. Carefully transfer the dough to a baking sheet lined with parchment paper. Spoon the strawberry filling onto the center of the dough, leaving about a 5 cm (2-inch) border. Fold the edges of the dough over the filling, creating rustic pleats. In a small bowl, whisk the egg with the milk/water, then brush the folded edges of the dough with this egg wash. Sprinkle the crust with turbinado sugar.
Bake
Bake the galette in the preheated oven for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. Remove from the oven and let it cool completely on a wire rack before slicing and serving. It's best served warm or at room temperature, perhaps with a scoop of vanilla ice cream.
Extra Tips
► When making the dough, use ice-cold butter and water to ensure a flaky and crispy crust.
► Do not overwork the dough; knead it just until it comes together, otherwise it will be tough.
► Allow the galette to cool completely before slicing so the filling can set and won't run out.
Nutrition
| Per 100g | Per Serving 180g | |
|---|---|---|
| Calories | 380 kcal | 684 kcal |
| Protein | 5g | 9g |
| Fat | 20g | 36g |
| Carbohydrate | 45g | 81g |
| Fiber | 3g | 5g |
| Sugar | 28g | 50g |