Description
This simple, rustic strawberry galette is made extra special with a basil butter crust.
Ingredients
Scale
Crust:
- Click the link above for the recipe
Filling
- 3 cups sliced hulled strawberries
- 2 tablespoons sugar (or more if you want it sweeter)
- 2 teaspoons cornstarch
- 1 egg mixed with 1 tablespoon of water
- coarse sugar for serving
Instructions
- Place the flour, sugar, and salt into the bowl of a food processor fitted with the blade attachment and pulse a few times to combine. Add in the butter and basil and pulse 10-15 times until the butter is the size of small peas.
- With the food pro set to low speed, pour the water into the tube so that it can add itself slowly to the dough. Continue running the food pro until the dough starts to come together into a ball. When this happens, turn the dough out onto a lightly floured surface and form it into a disk. Wrap it tightly with plastic wrap and chill for 1 hour.
- Preheat oven to 400 degrees. Remove the dough from the fridge and roll it out to about 1/8 inch thickness. I try to get mine into a circle but don’t worry about perfection. This is rustic, remember? Place the dough, whatever shape it is, onto a large baking sheet lined with parchment paper or a Silpat liner.
- Combine the strawberries, sugar, and cornstarch in a large bowl and gently mix until the berries are evenly coated. Place the berries in the center of the rolled out dough leaving about a 2-inch edge open. Fold the edge over the berries and brush with the egg wash.
- Bake for 40-45 minutes until the crust is lightly browned and the berries are bubbling and softened. Allow to cool briefly, then sprinkle with the coarse sugar and ENJOY!
- Category: Baking, Dessert