Strawberry Galette
Back to listIngredients:
- 3/4 cup heavy cream
- 1/3 cup fresh basil loosely packed fresh chopped
- 2 tablespoons sugar
- 3/4 cup mascarpone cheese
- 2 cups vegetable oil
- 18 -24 large fresh basil leaves
- 1/4 cup granulated sugar for sprinkling
- 2 1/2 cups all-purpose flour plus more
- all-purpose flour for surface
- 1 1/8 teaspoons salt
- 1 teaspoon sugar
- 1 cup unsalted butter cold cut into small pieces
- 1/3 cup ice water plus 2 tablespoons
- 1 lb strawberry hulled
- 1/4 cup sugar plus
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- 1 large egg yolk
- 1 tablespoon water
- 1 tablespoon unsalted butter cold cut into small pieces
Steps:
- Make the basil cream
- Combine cream basil and sugar in a double boiler and stir until sugar dissolves about 4 minutes
- Cover with plastic wrap and refrigerate for at least 1 hour or up to 2 hours for a more pronounced basil flavor
- Strain through a fine sieve into a bowl Add mascarpone and whisk until medium peaks form
- Cover and refrigerate until ready to serve up to 24 hours
- Make the fried basil Heat oil in a deep skillet to 325 degrees
- Fry basil a few leaves at a time for 12 seconds The leaves will cause the hot oil to spatter- use splatterguard
- Drain leaves on paper towels and let cool completely Sprinkle both sides of the leaves with sugar Basil can be stored at room temperature overnight
- Make the dough Sift flour salt and sugar in a food processor to combine Cut in butter and pulse until mixture forms coarse crumbs
- Add ice water and mix until just combined dough will still be crumbly Shape dough into a disk wrap in plastic and refrigerate for at least 1 hour or overnight
- Preheat oven to 350 degrees
- On a floured surface roll dough to 1/4 inch thickness Cut out a 10-inch round and transfer to a parchment-lined rimmed baking sheet Refrigerate for 30 minutes
- Make the galette Cut strawberries lengthwise into 1/4-inch-thick slices Reserve end pieces for another use want perfect even center slices for the concentric rings Toss slices with 1/4 cup sugar and the cornstarch and immediately arrange them in concentric circles on dough Start 1 inch from edge overlapping slices slightly Fold edge of dough over berries
- Refrigerate for 15 minutes
- Whisk egg yolk and water o male eggwash Brush dough with the egg wash and sprinkle with remaining 1 tablespoon sugar
- Dot berries with butter
- Bake until crust is golden brown 40 to 45 minutes
- Transfer to a serving plate Serve warm with basil cream and fried basil