Red Strawberry Basil Galette

You’ve heard the phrase “easy as pie.” Well, I have never found making pie to be particularly easy. The crust always seems to bust on me, I burn it, or I seem to mess it up.

I suppose that’s why I prefer

art to science
and
cooking over baking.

And here I go baking again. Perhaps I’m a glutton for punishment?

A few days ago, I posted about Red Macerated Basil Strawberries, and today, I’m going to show you a variation on the recipe: I find this is perfect for rainy summer days.

A galette is like a pie, but it’s free form, so it doesn’t require a special pie dish. Yesss. It’s rustic, it’s flexible, it’s beautiful, and it’s tasty.

In this case, we’re using strawberries in our galette, but theoretically, you could substitute any fresh fruit that you have on hand.

Basically, you start by making a sweet piecrust. If you have a favorite or legendary piecrust, I would love to get your recipe!

Here is a fantastic piecrust, and it’s easy to make…

I started by adding a heaping cup (about 5 oz worth) of all-purpose flour to the food processor.

Into the flour, I added a ½ tablespoon of salt. The salt makes all the difference.

Following the salt, I added a teaspoon of sugar. It’s just a little bit, but it goes a long way!

Then I pulsed it a couple of times, to mix it all together.

Next, I opened a stick of butter and sliced it into smaller pieces.

I added the entire stick of cold butter (friends don’t let friends eat this much butter alone)…

and pulsed the mixture until it resembled a course meal.

I wanted this “crumble” effect, so I used cold butter (straight out of the fridge or freezer is best). Some like using lard over butter for their piecrust. Mark (husband) likes butter a lot – he’s all about the nourishing grass-fed yellow butter…

Next, I transferred the mixture into a mixing bowl, and I added three tablespoons of ice water.


This may be my favorite part: enter the hands! I feel like I’m in preschool again. This is the perfect job for your resident kiddo.

Mixing it all together with my fingers, I formed the mixture into a ball.


(Thanks to Mark for helping snap some photos while my hands were messy!)

Piecrust-to-be finally looks like a ball…

At this point, I washed my hands, and I wrapped the dough in plastic.

Next, I placed the ball of dough in the refrigerator for 30 minutes (if you’re in a hurry, you could always throw it in the freezer for 10 or 15 minutes.)

While the piecrust is in the cold for a bit, we can preheat the oven to 425 degrees Fahrenheit, plus the window of opportunity for making the fruit filling is wide open.

In this case, I made Red Macerated Basil Strawberries from scratch, but you could easily pull your latest batch of strawberries (or any fruit you have on hand) out of the fridge and pour off the juices. More juices will release in the baking process, and too many juices will leave the galette soggy. So, ditch the juice. Fresh strawberries cut into slices will work fine, too.


Time to take the piecrust out of the fridge!

I grabbed a large cutting board and lightly floured the surface. (Make sure to have enough flour, so your crust will slide off the surface easily. This will be especially important once we have the added weight of the berries.)

Chilled Piecrust. Check.

Rolling pin. Check.

Working from the center out, I rolled the piecrust into a flat roundish-form. If the dough sticks to the rolling pin, add a little bit of flour. If you’re starting to feel like this story may be a piecrust tragedy (I know this feeling well), just take the dough and ball it back up. This particular concoction of pie dough will forgive you about three times (if you have trouble on the first try or so). Keep rolling: you’ll get it!


Once I achieved the roundness and thickness I wanted, I arranged the berries in the center of the galette, in a pinwheel like fashion (this is not necessary, I had some free time.) Since I plan on folding up the edges, I left an inch or so of piecrust around the perimeter of the berries.

Next, I started folding the dough up over the berries. I love this method! No pinching required! I didn’t even need to call on my origami skills for this one. Easy. As. Pie.

Let the folding begin!

Sequentially, I gently brought the sides of the piecrust up toward the center.






At this point, I brushed the top with a bit of melted butter.

I transferred the galette to my lightly floured baking (pizza) stone and popped the whole thing in the oven (425 F).

About 25 minutes later, the piecrust browned up beautifully, the fruit started bubble, and I ended up with this beautiful Strawberry Basil Galette:

In this home, the luxurious treat lasted about ten minutes. The brilliant, red, rustic galette didn’t even get a chance to meet the vanilla ice cream!

Enjoy!

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  • Kasey McCollum

    This sounds wonderful.  Have you ever tried this recipe with goat cheese crumbles?  

  • http://twitter.com/artandtable Art & Table

    Kasey – What a great idea.  I will try that!

  • Kara Vanderbijl

    Ahhhhhhhhhhhhhhhhhhhh Katrina!