Strawberry Basil Galettes

Like a freeform pie, a galette is a rustic pastry featuring a sweet or savory filling with the edges folded around it and baked. Some savory galettes, like Breton galettes, are made with a crepe-like pastry; others, like our strawberry basil galettes, lean sweet with fresh or cooked fruit and a buttery crust.

These individual strawberry galettes feature fresh strawberries, basil and a touch of lemon for a crowd-pleasing combo that is easy to throw together and yields impressive results. Galettes are endlessly versatile too—you can use any stone fruit or seasonal berries for the filling. Arrange the little open-top desserts on a plate for a summery outdoor gathering or a small dinner party. But no one will fault you for making a batch to keep around for a midweek treat.

Ingredients for Strawberry Basil Galettes

• Flour: You need standard all-purpose flour here. If you haven’t baked for a while, check the expiration date on the flour package.
• Sugar: Granulated sugar sweetens the dough and the berry filling.
• Salt: A bit of salt brings out the best in any dessert. In this case, the salt is in the dough, but you could also put a pinch in the filling if you wish.
• Butter: Because you’re adding salt to the dough, use unsalted butter to balance things out. Make sure the fat is nice and cold: If it’s a warm day or you’re in a cozy winter kitchen, you can always pop the sticks or already-cut cubes into the freezer for a few minutes before getting started.
• Basil: Aromatic basil with its wide, deep green leaves (the basil most often sold in grocery stores) is an excellent pairing for strawberries. Wondering how to store fresh basil? Pop it into a glass partially filled with water, and keep it on the counter.
• Strawberries: Seek out unblemished, ripe red berries, which will be the sweetest. If you use frozen berries, make sure you buy them pre-sliced.
• Cornstarch: This culinary superstar is used as a thickener for the filling to avoid the dreaded soggy bottom.
• Lemon zest: Use a Microplane to zest the lemon, or gently peel off the rind with a vegetable peeler, then mince it thoroughly with your sharpest knife.
• Egg: Brush the pastry crust with an egg wash to make it shiny when it cooks. It also helps the sprinkling of sugar adhere during baking.

Directions

Step 1: Make the dough

In a large bowl, mix the flour, sugar and salt. Using a pastry blender, cut in the butter until crumbly. Gently stir in the basil. Gradually add the ice water, tossing with a fork until the dough holds together when pressed. Shape into a disk. Wrap and refrigerate the dough for at least one hour or overnight.

Step 2: Make the filling

Preheat the oven to 375°F. In a large bowl, combine the strawberries, sugar, cornstarch, basil and lemon zest.

Step 3: Shape the galettes

Divide the dough into 10 equal pieces. Working with one piece of dough at a time, on a lightly floured surface, roll the dough to a 1/8-inch-thick circle, then transfer it to a parchment-lined baking sheet. Using a slotted spoon, place 1/3 cup filling on the crust, spreading it to within 1/2-inch of the edge. Fold the edge over the filling, pleating as you go and leaving a 2-inch opening in the center where the filling shows through. Brush the folded crust with the beaten egg, and sprinkle with sugar. Repeat with the remaining dough and filling.

Editor’s Tip: Make this more of an assembly line by rolling the crusts first, filling them all and then adding the egg wash at the end.

Step 4: Bake and serve

Bake until the crust is golden and the filling is bubbly, 30 to 35 minutes. Transfer the galettes to wire racks to cool.

Strawberry Basil Galette Variations

• Change the fruit: Once you’ve mastered the dough and the folding technique, you can make a galette with any fruit filling you’d like. Try sweet or sour cherries, raspberries or blackberries, or thinly sliced peaches or pears.
• Adjust the seasonings: As you try new fillings, consider flavor pairings and use different herbs or spices instead of basil. Nutmeg would be wonderful with peaches, clove and cinnamon are a natural fit with cherries, and a touch of fresh rosemary would be perfect with pears.
• Add an icing: Since you already have lemon zest in the galettes, consider using lemon glaze as a drizzle over the top.

How to Store Strawberry Basil Galettes

Fruit galettes can be stored on the counter if tightly wrapped, but it’s better to pop them into the fridge as soon as they’re cool. Wrap them individually or line them in a baking dish and cover.

How long will strawberry galettes last?

Strawberry galettes will last up to two days at room temperature and four days in the refrigerator.

Can you freeze strawberry basil galettes?

To freeze strawberry basil galettes, once cooled, wrap them carefully and store them in the freezer for up to three months. You can also freeze unbaked galettes on a baking sheet until solid, then wrap and store them in a zip-top bag. Bake the galettes directly from frozen.

Strawberry Basil Galette Tips

Can you use frozen strawberries for a galette?

If you use frozen strawberries for a galette, buy sliced strawberries, not whole ones. Drain them well before mixing them with the other ingredients.

What can you serve with strawberry basil galettes?

You want to let these lovely treats shine, so a simple dollop of sweetened whipped cream, a small scoop of homemade vanilla ice cream or a drizzle of heavy cream is all the garnish they need.