Strawberry Basil Galette

It’s strawberry season! I usually go for a fresh strawberry pie as my dessert of choice, but I stumbled on a few variations of a rhubarb galette recipe and modified it a little using my favorite summer flavors. This strawberry basil galette is so easy and delicious, I didn’t even get a picture of the finished product before it was gobbled up. If you want to see it all yummy and golden brown with the strawberry juices dripping from it, you’re just going to have to make it yourself. Add a scoop of vanilla bean ice cream or fresh whipped cream for extra deliciousness.

Strawberry Basil Galette

crust:
1 3/4 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup cornmeal
1/4 teaspoon salt
1/2 cup cold butter, grated
1/3 cup buttermilk
2-3 tablespoons heavy cream

filling:
3 1/2 cups fresh strawberries, sliced
1/4 cup white sugar
2 tablespoons flour
one teaspoon vanilla
2 tablespoons fresh basil, chopped fine
zest of 1 orange

for the egg wash:
1 egg, beaten
1 tablespoon water
turbinado sugar, for sprinkling on the doughz

directions:
Make the dough by combining the flour, sugar, cornmeal and salt. Give it a good whisk to blend. Grate the cold butter into the flour mixture and blend with a fork until it has a rough meal texture. Add the buttermilk slowly and stir to combine, just until the dough starts to stick together and form a lump. If the dough seems dry after the buttermilk has been added, splash in a little extra cream. You should be able to push the dough together into a ball. Wrap the dough in some plastic wrap and refrigerate for about an hour before rolling out.

Preheat oven to 375. In a medium bowl, combine the strawberry filling ingredients and gently stir until all the flour and sugar is combined and the berries are coated. Set it aside while you roll out the dough.

Roll out the dough into a roughly 14-inch circle on a large piece of parchment paper. And slide it onto a baking sheet. It doesn’t need to be perfect… rustic is the name of this galette’s game. And I’m totally into it. Use a slotted spoon to scoop the strawberries onto the center of the galette dough, you don’t want the extra liquid from the berries to go into your galette and give it a soggy bottom. Leave a 2-inch border of dough around the mixture. Fold the dough border gently over the berries and edges together.

Brush the top of the dough with the egg wash and sprinkle with the turbinado sugar.

Bake the galette for 30-35 minutes until it is nice and golden brown. Transfer the galette to a baking rack to cool to room temperature for slicing and serving.