The perfect dessert for a spring weekend!
Ingredients
For the basil cream
- ¾ cup heavy cream
- 1/3 cup fresh basil (chopped)
- 30 ml sugar
- ¾ cup mascarpone
For the dough
- 2.5 cups all-purpose flour
- plus more for surface
- 5ml salt
- 5ml sugar
- 1 cup butter
- 1/3 cup ice water
For the galette
- 500g strawberries, hulled and cut into length sizes
- ¼ cup of sugar
- 2 teaspoons cornflour
- 1 large egg yolk
- 15 ml water
- 1 tablespoon butter, cut into blocks
Method
- Pulse the flour, salt and sugar in a food processor, add the butter and pulse until mixture forms coarse crumbs. Add the ice water and pulse until just combined (will still be crumbly). Shape dough into a ball, wrap in plastic and refrigerate for at least 1 hour.
- Make the basil cream: whisk the cream until stiff peaks form, soften the mascarpone with a spoon and fold into the cream. Add the tiny pieces of basil into the mixture and leave in the fridge for at least 1 hour to infuse.
- Heat the oven on 160 C.
- Make the galette: cut strawberries lengthwise into slices. Toss the slices with the sugar and cornflour.
- Roll the dough on a floured surface into a 0.5mm thick round circle. Arrange the strawberry slices in concentric circles on the dough leaving a 2cm edge. Fold the edge over the strawberries. Brush the edge with milk or egg.
- Bake the galette for 25-35 minutes. Depending on your oven, check halfway if the edges are not burning.
- Serve the galette with the basil cream.