Back to Strawberry Galette All Reviews for Strawberry Galette - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Strawberry Galette Recipe Summary Servings: 8
Ingredients For the Basil Cream 3/4 cup heavy cream 1/3 cup loosely packed fresh basil, chopped 2 tablespoons sugar 3/4 cup mascarpone cheese For the Fried Basil 2 cups vegetable oil 18 to 24 large fresh basil leaves Sugar, for sprinkling For the Dough 2 1/2 cups all-purpose flour, plus more for surface 1 1/8 teaspoon salt 1 teaspoon sugar 8 ounces (1 cup) cold unsalted butter, cut into small pieces 1/3 cup plus 2 tablespoons ice water For the Galette 1 pound strawberries, hulled 1/4 cup plus 1 tablespoon sugar 2 teaspoons cornstarch 1 large egg yolk 1 tablespoon water 1 tablespoon cold unsalted butter, cut into small pieces
Cook’s Notes Both the basil cream and sugar leaves can be prepared ahead.
Gallery Strawberry Galette
Recipe Summary Servings: 8
Gallery
Strawberry Galette
Strawberry Galette
Strawberry Galette
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
3/4 cup heavy cream 1/3 cup loosely packed fresh basil, chopped 2 tablespoons sugar 3/4 cup mascarpone cheese
2 cups vegetable oil 18 to 24 large fresh basil leaves Sugar, for sprinkling
2 1/2 cups all-purpose flour, plus more for surface 1 1/8 teaspoon salt 1 teaspoon sugar 8 ounces (1 cup) cold unsalted butter, cut into small pieces 1/3 cup plus 2 tablespoons ice water
1 pound strawberries, hulled 1/4 cup plus 1 tablespoon sugar 2 teaspoons cornstarch 1 large egg yolk 1 tablespoon water 1 tablespoon cold unsalted butter, cut into small pieces
Directions
Make the 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 at 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.
Make the fried basil: Heat oil in a deep skillet to 325 degrees. Fry basil, a few leaves at a time, for 12 seconds. (The leaves will 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 with sugar. (Basil can be stored at room temperature overnight.)
Make the 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 1 hour (or overnight).
Preheat oven to 350 degrees. On a floured surface, roll dough to 1/4 inch thickness. Cut out a 10-inch round, and transfer to a parchment-lined rimmed baking sheet. Refrigerate for 30 minutes.
Make the galette: Cut strawberries lengthwise into 1/4-inch-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 inch 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 to 45 minutes.
Transfer to a serving plate. Serve warm with basil cream and fried basil.
Cook’s Notes Both the basil cream and sugar leaves can be prepared ahead.
Cook’s Notes
Both the basil cream and sugar leaves can be prepared ahead.
Reviews (9)
Add Rating & Review 32 Ratings 5 star values: 5 4 star values: 5 3 star values: 13 2 star values: 6 1 star values: 3
Reviews (9)
Add Rating & Review 32 Ratings 5 star values: 5 4 star values: 5 3 star values: 13 2 star values: 6 1 star values: 3
Add Rating & Review
32 Ratings 5 star values: 5 4 star values: 5 3 star values: 13 2 star values: 6 1 star values: 3
32 Ratings 5 star values: 5 4 star values: 5 3 star values: 13 2 star values: 6 1 star values: 3
32 Ratings 5 star values: 5 4 star values: 5 3 star values: 13 2 star values: 6 1 star values: 3
5 star values: 5 4 star values: 5 3 star values: 13 2 star values: 6 1 star values: 3
Martha Stewart Member Rating: Unrated 08/07/2008 I have made this over 20 times since it appeared in the magazine. For family I just toss the strawberries in pell-mell and bake. It tastes fabulous either way. I tried the fried basil one time, it tasted like fried fish skin...won't repeat that. I often omit the marscapone cheese in the basil cream, but love the freshness the basil adds. The more I make it the better my crust turns out. I take the left over dough, roll it out and cut it with a biscuit cutter. I press the small dough round into the bottom and a little up the sides of a muffin tin and fill with whatever fruit I have available...it makes a great little tart for kids lunches or a quick snack. Martha Stewart Member Rating: Unrated 06/21/2008 Thsi may be taboo, but a store-bought pie crust would suffice. I made a galette with one l found in my freezer and my guests were impressed. FYI.. I made that my little secret! Martha Stewart Member Rating: Unrated 06/09/2008 What a hit! I had no problems with the the dough. The basil cream add the special touch to this desert. Martha Stewart Member Rating: Unrated 05/20/2008 I tried the galette eventhough it wasn't presentable to anyone else. (It leaked) It is very tasty, indeed. I would try it again maybe after practicing on a few smaller ones or learning how to get the right consistency of the dough. Maybe I just had a bad dough day! Martha Stewart Member Rating: Unrated 05/17/2008 I just made this and am very disappointed. The dough cracked in the oven, the juice leaked out and burnt on the baking sheet. Maybe it takes practice? It is a good thing I wasn't making this for something special. To me the best part is the basil cream. Martha Stewart Member Rating: Unrated 05/17/2008 Basil cream... what a great idea-adds such a surprise hint of flavour to the final product. Strawberries gave of a lot of liquid which didn't quite shape up with the cornstarch... maybe add a touch more. Otherwise a fantastic recipe! Martha Stewart Member Rating: Unrated 05/15/2008 Well actually, if you just pile the strawberries on there, you're basically just making a tart. The whole point of a galette is the beautifully layered fruit.... Martha Stewart Member Rating: Unrated 05/15/2008 Fabulous! I made without the basil and received rave reviews. Martha Stewart Member Rating: Unrated 04/24/2008 The picture for this galette is not very appealing. That said, In n n n n n ve made it twice and itn n n n n n s delicious. The crust is buttery and flakey and the warm strawberries (in season, of course) burst with sweet flavor. I piled the strawberries in the middle of the dough as opposed to tediously layering each individual slice. With that change, it took about 5 minutes longer to bake. Also, no basil accompaniments are necessary. If I could post a photo I would.Martha Stewart Member
Rating: Unrated 08/07/2008
I have made this over 20 times since it appeared in the magazine. For family I just toss the strawberries in pell-mell and bake. It tastes fabulous either way. I tried the fried basil one time, it tasted like fried fish skin…won’t repeat that. I often omit the marscapone cheese in the basil cream, but love the freshness the basil adds. The more I make it the better my crust turns out. I take the left over dough, roll it out and cut it with a biscuit cutter. I press the small dough round into the bottom and a little up the sides of a muffin tin and fill with whatever fruit I have available…it makes a great little tart for kids lunches or a quick snack.
Rating: Unrated
Rating: Unrated 06/21/2008
Thsi may be taboo, but a store-bought pie crust would suffice. I made a galette with one l found in my freezer and my guests were impressed. FYI.. I made that my little secret!
Rating: Unrated 06/09/2008
What a hit! I had no problems with the the dough. The basil cream add the special touch to this desert.
Rating: Unrated 05/20/2008
I tried the galette eventhough it wasn’t presentable to anyone else. (It leaked) It is very tasty, indeed. I would try it again maybe after practicing on a few smaller ones or learning how to get the right consistency of the dough. Maybe I just had a bad dough day!
Rating: Unrated 05/17/2008
I just made this and am very disappointed. The dough cracked in the oven, the juice leaked out and burnt on the baking sheet. Maybe it takes practice? It is a good thing I wasn’t making this for something special. To me the best part is the basil cream.
Basil cream… what a great idea-adds such a surprise hint of flavour to the final product. Strawberries gave of a lot of liquid which didn’t quite shape up with the cornstarch… maybe add a touch more. Otherwise a fantastic recipe!
Rating: Unrated 05/15/2008
Well actually, if you just pile the strawberries on there, you’re basically just making a tart. The whole point of a galette is the beautifully layered fruit….
Fabulous! I made without the basil and received rave reviews.
Rating: Unrated 04/24/2008
The picture for this galette is not very appealing. That said, In n n n n n ve made it twice and itn n n n n n s delicious. The crust is buttery and flakey and the warm strawberries (in season, of course) burst with sweet flavor. I piled the strawberries in the middle of the dough as opposed to tediously layering each individual slice. With that change, it took about 5 minutes longer to bake. Also, no basil accompaniments are necessary. If I could post a photo I would.
All Reviews for Strawberry Galette
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Strawberry Galette
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
