Strawberry Galette

Name: Strawberry Galette
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 6-8 serving(s)
Ingredients: 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)

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Recipe by Busters friend

Recipe adapted from Martha Stewart's Strawberry Galette recipe. Knew I had to have it when I read the basil cream element - got that basil coming outta my ears in the garden!

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READY IN: 1hr 45mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

FOR THE BASIL CREAM
³⁄₄

cup heavy cream
¹⁄₃

cup fresh basil, loosely packed fresh (chopped)
2

tablespoons sugar
³⁄₄

cup mascarpone cheese
FOR THE FRIED BASIL
2

cups vegetable oil
18 -24

large fresh basil leaves
¹⁄₄

cup granulated sugar, for sprinkling
FOR THE DOUGH
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 )
FOR THE GALETTE
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)

DIRECTIONS

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.