The perfect dessert for a spring weekend!


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


  1. 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.
  2. 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.
  3. Heat the oven on 160 C.
  4. Make the galette: cut strawberries lengthwise into slices. Toss the slices with the sugar and cornflour.
  5. 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.
  6. Bake the galette for 25-35 minutes. Depending on your oven, check halfway if the edges are not burning.
  7. Serve the galette with the basil cream.