Description
Delicious mini strawberry basil galettes with a buttery crust and fresh filling.
Ingredients
Scale
- 1 1/4 cups (150g) all-purpose flour, sifted
- 1 tbsp (12g) granulated sugar
- 1/2 cup (113g) cold unsalted butter, cut into small pieces
- 1/4 tsp (1g) salt
- 2 tbsp (30ml) cold water
- 2 cups (300g) sliced strawberries, fresh
- 2 tsp (6g) corn starch
- 1/4 cup (50g) turbinado sugar (plus more for sprinkling)
- 1 tbsp (5g) fresh, finely chopped basil
- 1 egg, for egg wash
Instructions
- Prepare the Crust: Start by blending your flour, salt, and cold butter in a food processor until it resembles a coarse meal. Ensure the mixture has a good buttery texture, and avoid over-mixing for the perfect flaky crust.
- Add Water Gradually: Pour in the cold water a little at a time while mixing until the dough begins to hold together. It should feel slightly sticky but not overly wet. Be patient, as too much water can toughen the crust.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate it for at least 1 hour. This firms up the butter, leading to a more flaky texture—do not skip this step.
- Prepare the Filling: In a mixing bowl, combine the sliced strawberries with the chopped basil, granulated sugar, and corn starch. Mix gently to maintain the integrity of the strawberries and allow the mixture to sit for a short time.
- Roll Out the Dough: After chilling, take the dough from the fridge and roll it out on a floured surface into a rustic circle. It is okay if the shape is uneven; this adds to the charm of the galette.
- Fill & Fold Edges: Spoon the strawberry-basil mixture into the center of your rolled-out dough, leaving some space at the edges. Carefully fold the edges of the dough over the filling, forming a cozy pocket but keeping it loose to prevent crushing the fruit.
- Brush with Egg Wash: Use a brush to apply the egg wash to the edges of the galette for a beautiful golden finish, avoiding the filling to keep it looking neat.
- Bake the Galettes: Place the galettes on the prepared baking sheet lined with parchment paper and bake in a preheated oven at 375 degrees F until golden brown. You will start to smell the delightful combination of strawberries and basil as they bake.
- Cool & Serve: Once out of the oven, allow the galettes to cool for a few minutes before serving. Cutting them too early may spoil their shape.
Notes
- Storage Tips: Store leftovers in an airtight container at room temperature for up to three days.
- Expert Tips: If the dough becomes crumbly, add an extra1/2 teaspoon of cold water gradually until it holds together. When using fresh strawberries, remember to sprinkle them with cornstarch to absorb any excess juice during baking. If the galette edges brown too quickly, cover them with foil midway through the baking process.
- Reheating Instructions: To reheat, place the galettes in a preheated oven at 350 degrees F for about 10 minutes until warmed through.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream or pair with fresh whipped cream and a sprig of basil for added flavor. Enjoy with a glass of sparkling wine for a festive touch.
- Recipe Variations: Consider substituting raspberries for strawberries for a tart flavor or adding a layer of cream cheese for additional richness. A splash of balsamic vinegar can be incorporated for depth.
- Ingredient Notes: When selecting strawberries, go for ripe, bright red ones for the best flavor and sweetness. If needed, frozen strawberries can be used; just ensure they are thawed and drained to avoid excess moisture.
Nutrition
- Serving Size: 1 galette
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg