Description
This Easy Strawberry Basil Galette is a rustic, free-form tart that’s bursting with sweet strawberries and fresh basil. It’s the perfect summer dessert that looks impressive but is surprisingly simple to make. With a buttery, flaky crust and juicy fruit center, this treat is as delicious as it is beautiful.
Ingredients
For the filling:
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2 cups fresh strawberries, hulled and sliced
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1 tablespoon fresh basil, finely chopped
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1/4 cup granulated sugar
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1 tablespoon cornstarch
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1 teaspoon lemon juice
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1/2 teaspoon vanilla extract
For the crust:
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1 1/4 cups all-purpose flour
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1/2 teaspoon salt
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1 tablespoon granulated sugar
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1/2 cup cold unsalted butter, cubed
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3-4 tablespoons ice water
For assembly:
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1 egg, beaten (for egg wash)
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1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
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Make the crust: In a large bowl, mix flour, salt, and sugar. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing just until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
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Prepare the filling: In a bowl, toss strawberries with chopped basil, sugar, cornstarch, lemon juice, and vanilla extract. Set aside.
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Roll out the dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
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Assemble the galette: Spoon the strawberry mixture into the center of the dough, leaving a 2-inch border. Fold the edges over the filling, pleating as needed. Brush crust with beaten egg and sprinkle with coarse sugar if using.
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Bake: Preheat oven to 400°F (200°C). Bake galette for 35–40 minutes, or until crust is golden and filling is bubbly.
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Cool and serve: Let the galette cool for at least 15 minutes before slicing. Serve warm or at room temperature.
Notes
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You can swap basil for mint if preferred.
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Store leftovers in the fridge for up to 3 days.
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Delicious served with vanilla ice cream or whipped cream.