I added fresh basil to pie crust on a whim and it turned into the best pastry trick I know. A quarter cup of chopped basil leaves mixed into the flour with the butter and ice water. You cannot see it once the dough is rolled out, but you can smell it while the galette bakes and you can taste it in every bite of crust alongside the strawberries.
The filling is simple: fresh strawberries tossed with sugar, cornstarch, and lemon juice. Piled in the centre of the rolled dough with a two-inch border folded up and pleated. Brushed with beaten egg. Baked at 375°F (190°C) for 35-40 minutes until the crust is golden and the berries are bubbling.
Tips for Making Strawberry Galette with Basil Crust
Add the basil with the flour
Chop the basil leaves finely and add them to the flour before cutting in the butter. The basil distributes evenly this way. 
The butter should be cold and diced small. Cut it in until the mixture looks like coarse crumbs with pea-sized butter pieces visible.
Chill the dough before rolling
Wrap in plastic and refrigerate for at least thirty minutes. Cold dough rolls without sticking and the butter stays solid, which creates flaky layers.
Roll on a floured surface into a twelve-inch circle. Transfer to a baking sheet. The dough may crack at the edges. Pinch it back together.
Strawberry Galette with a Basil Crust
- Total Time: 70 minutes
- Yield: Serves 6
Description
This simple, rustic strawberry galette is made extra special with a basil butter crust, perfect for showcasing the fresh, sweet yet tangy flavor of strawberries.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup ice water
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, combine flour and basil. Add diced butter and mix until the mixture resembles coarse crumbs.
- Stir in ice water, a tablespoon at a time, until the dough forms a ball. Wrap in plastic and refrigerate for at least 30 minutes.
- In another bowl, toss strawberries with sugar, cornstarch, and lemon juice.
- Roll out the dough on a floured surface into a 12-inch circle. Transfer to a baking sheet.
- Place the strawberry mixture in the center of the dough, leaving a 2-inch border.
- Fold the edges of the dough over the strawberries, pleating as you go.
- Brush the crust with beaten egg.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool slightly before serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12
- Sodium: 150
- Fat: 13
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
Find it online: https://honestcooking.com/strawberry-galette-basil-crust/
Frequently Asked Questions
Can I taste the basil?
Yes, subtly. It tastes like a faint herbal note in the crust, not like pesto. It complements the strawberries without overpowering them.
Can I use dried basil?
Fresh basil is much better here. Dried basil lacks the aromatic oils that make this work. Use fresh or skip it entirely.
Can I use a different fruit?
Peaches, plums, or a mix of berries all work with the basil crust. The basil pairs especially well with stone fruit. Adjust the sugar based on the sweetness of the fruit.
peaches with this basil crust in August. calling it now.
so good.
filling was a little starchy for me. next time I’ll cut the cornstarch back a bit and just let the juices run — a galette doesn’t need to be as set as a pie anyway.
honestly thought basil in pie crust sounded awful. I was wrong. you can’t really see it but there’s this herbal thing in the background that makes the strawberries taste more like themselves somehow.
the beauty of a galette is you don’t need to be precise. my edges were uneven and the dough cracked in two places and it still looked and tasted great. much more forgiving than a proper pie.
Galettes are forgiving. This one I piled the berries in the middle and folded the dough however it wanted to fold. Looked fine, tasted better.