Strawberry Basil Galette
I am deep in manuscript writing these days, but I still wanted to share a last minute contender for your July 4th celebrations! This Strawberry Basil Galette is the dreamiest summer dessert! I had a ton of strawberries that need to be used up and this was the perfect vehicle for them. They are tossed with some sugar and basil and left to get nice and syrupy. Then my favorite all-purpose pie dough holds everything snuggly together as it bakes in the oven. A warm slice with a scoop of vanilla ice cream and olive oil is so chic and an effortless way to make this dessert just a touch fancier.
Strawberry Basil Galette
pie dough:
1 3/4 cups (229g) all-purpose flour
12 tablespoons (170g) cold unsalted butter, cut into cubes
1/4 teaspoon coarse salt
1/3 cup (78g) water
filling:
1lb strawberries
1/3 cup basil, thinly sliced
1/4 cup granulated sugar
1 large egg, whisked
1 1/2 tbsp pearl sugar
Vanilla Ice Cream, for serving
Olive oil, for serving
Place the flour, butter, and salt in the bowl of a food processor. Pulse a few times, just to form a few clumps. With the food processor running, slowly pour in the cold water until the dough just comes together. (This should take no more than 30 seconds.) Transfer the dough to a clean countertop and briefly knead just to bring it together. Pat the dough into a 6-inch (15 cm)disc and wrap in plastic wrap. Chill in the fridge for at least 2 hours (or up to 5 days).
Preheat the oven to 400 degrees and line a large rimmed baking sheet with parchment paper.
Cut the strawberries into 1/4” thick slices, discard the stems. In a large bowl, mix to combine the strawberries, half the basil, and sugar. Allow the strawberries to macerate and get syrupy, about 15 minutes.
On a lightly floured surface, roll out the pie dough into a 12” round. Arrange the strawberries on the dough, leaving a 1” border. Crimp or fold the edge of the dough over the berries. Brush the edges with egg and sprinkle on pearl sugar.
Baked until the crust is golden brown and the strawberries are jammy bubbly, 32 to 35 minutes. Allow the galette to cool on the pan until warm (or fully cooled). Transfer to a cutting board and cut into slices. Serve with ice cream and a drizzle of olive oil.