Strawberry Galette

prepared by and photo by Emily Doscher

Crisp, fried basil sounds weird.  It’s sugar coated, so believe me it’s splendid as an edible garnish.  My suggestion, after taking this photo (& tasting it)… be certain to add a generous serving of the basil cream to each slice.   I found it needed a tad more sweetness and the basil cream did just that.
(Basil cream can be made 2 hours ahead; fried basil leaves can be prepared day ahead; dough may be prepped day ahead).

Size: serves 6-8

3/4 cup heavy cream
1/3 cup loosely packed fresh basil, chopped
2 1/2 tbsp sugar
3/4 cup mascarpone cheese
1 cup vegetable oil
8-10 large fresh basil leaves
Sugar, for sprinkling
2 1/2 cups all-purpose flour, plus more for surface
1 1/8 tsp salt
1 tsp sugar
8 oz (1 cup) cold unsalted butter, cut into small pieces
1/3 cup plus 2 tbsp ice water
1 lb strawberries, hulled
1/4 cup plus 1 tbsp sugar
2 tsp cornstarch
1 large egg yolk
1 tbsp water
1 tbsp cold unsalted butter, cut into small pieces


BASIL CREAM:  Combine cream, basil, and sugar in a heatproof bowl.  Set bowl over a small saucepan of simmering water, and stir until sugar dissolves, about 4 minutes.  Cover with plastic wrap, and refrigerate for a least 1 hour (or up to 2 hours for a more pronounced basil flavor).  Strain through a fine sieve into a bowl.  Add mascarpone, and whisk until medium peaks form.  Cover, and refrigerate until ready to serve, up to 2 hours.

FRIED BASIL:  Heat oil in a deep skillet to 325F. (Hot!  Sizzles when sprinkle a few drops of water into skillet).  Fry basil, a few leaves at a time for 12 seconds.  (The leaves will also cause the hot oil to spatter; step away from the pan while they cook.)  Drain leaves on paper towels, and let cool completely.  Sprinkle both sides of the leaves generously with sugar.  (Basil can be stored at room temperature overnight).

DOUGH:  Pulse flour, salt, and sugar in a food processor to combine.  Add butter, and pulse until mixture forms coarse crumbs.  Add ice water, and pulse until just combined (dough will still be crumbly).  Shape dough into a disk, wrap in plastic, and refrigerate for at least one hour (or overnight).

Preheat oven to 350F.  On a floured surface, roll dough to 1/4″ thickness.  Cut out a 10″ round, and transfer to a parchment-lined rimmed baking sheet.  Refrigerated for 30 minutes.

GALETTE:  Cut strawberries lengthwise into 1/4″ thick slices.  Reserve end pieces for another use.  Toss slices with 1/4 cup sugar and the cornstarch, and immediately arrange them in concentric circles on dough.  Start 1″ from edge, overlapping slices slightly.  Fold edge of dough over berries.  Refrigerate for 15 minutes.

Whisk together yolk and water.  Brush dough with the egg wash, and sprinkle with remaining 1 tablespoon sugar.  Dot berries with butter.  Bake until crust is golden brown, 40-45 minutes.

Transfer to a serving plate.  Serve warm or room temperature with basil cream and fried basil.
(adapted from

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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