Strawberry Galette with Basil Cream Recipe

Ingredients:

• 3/4 cup heavy cream
• 3/4 bunch of basil (approx.; see notes above)
• 2 tablespoons turbinado sugar
• 3/4 cup mascarpone cheese
• 1 lb strawberries, hulled
• 2 teaspoons cornstarch
• 1/4 cup plus 1 tablespoon turbinado sugar
• 1 large egg yolk
• 1 tablespoon water
• 1 tablespoon cold unsalted butter, cut into small pieces

Preparation:

Strawberry Galette with Basil Cream Recipe

• Baking sheet
• Rolling pin
• Saucepan or pot
• Pastry brush
• 2 mixing bowls
• Zip-top plastic bag
• Hand mixer or stand mixer

1. First, start the cream. Combine the cream, the basil and the 2 tablespoons sugar in a pot.
2. Warm the cream gently and stir until the sugar dissolves, maybe four minutes.
3. Pour the cream into an airtight container (or just cover with plastic wrap) and chill for 1 - 2 hours, until just before serving.
4. Now make the galette. Preheat your oven to 350 degrees.
5. Slice the strawberries lengthwise into 1/4″ slices. Add them to the mixing bowl.
6. Add 1/4 cup sugar and the cornstarch and toss well.
7. Your Fearless Sweet Shortcrust Pastry should already be in the zip-top bag, but if it isn’t, find one and put it inside at about the middle.
8. Roll out the pastry in the bag until it pretty much fills the bag.
9. Using clean scissors, cut the bag along the side seams. Turn the dough out onto the baking sheet and remove the plastic.
10. Arrange the strawberry slices in concentric circles on the dough, starting about 1″ from the edge.
11. Fold the edge over the berries.
12. Whisk together the yolk and water. Brush the outer crust with this mixture and sprinkle with the remaining 1 tablespoon sugar.
13. Dot the berries with the butter.
14. Bake 40 - 45 minutes, or until the crust is golden.
15. Just before serving, empty the chilled cream into the second mixing bowl (maybe the bowl of your stand mixer, if using.)
16. Add the mascarpone and beat until medium peaks form.
17. Slice the galette into slices and serve each slice with a generous dollop (or more - it’s really good!) of the basil cream.

Continue reading...Comments (0)