Strawberry Galette with Candied Basil

Galettes often feature fruit alone because the exposed fruit roasts, enhancing its flavor and quickly evaporating moisture, creating a cohesive filling.

Golden-brown strawberry galette adorned with vibrant candied basil leaves, ready to delight with its sweet and savory flavors.

Ingredients:

Dough

1½ cups unbleached all-purpose flour (7½ ounces/213 grams), plus additional for work surface

½ teaspoon table salt

10 tablespoons unsalted butter (1¼ sticks), cold, cut into ½-inch cubes

3–6 tablespoons ice water

Galette

⅓ cup strawberry jam

¼ cup (1¾ ounces/50 grams) plus 1 tablespoon sugar, divided

¼ teaspoon table salt

1 ½ tablespoons cornstarch

1 ½ pounds (680 grams) strawberries, hulled and halved (5 cups)

Garnishes

½ teaspoons sugar

Vegetable oil spray

¼ cup fresh basil leaves

Instructions:

Process flour and salt in food processor until combined, about 5 seconds. Scatter butter over top and pulse until mixture resembles coarse sand and butter pieces are about size of small peas, about 10 pulses. Continue to pulse, adding ice water 1 tablespoon at a time, until dough begins to form small curds that hold together when pinched with fingers, about 10 pulses.

1. Transfer mixture to lightly floured counter and gather into rectangular-shaped pile. Starting at farthest end, use heel of hand to smear small amount of dough against counter. Continue to smear dough until all crumbs have been worked. Gather smeared crumbs together in another rectangular-shaped pile and repeat process.

   
   

2. Form dough into 6-inch disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling.

3. Roll dough into 12-inch circle. Slide dough, onto rimmed baking sheet and refrigerate until firm, 15 to 30 minutes.

   
   

4. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Microwave jam, ¼ cup sugar, and salt in large bowl until warm, about 30 seconds. Whisk in cornstarch. Add strawberries and gently toss to coat. Mound fruit in center of chilled dough, leaving 2-inch border around edge. Fold outermost 2 inches of dough over fruit, pleating it every 2 to 3 inches as needed. Gently pinch pleated dough to secure, but do not press dough into fruit.

   
   

5. Brush top and sides of dough lightly with water and sprinkle with remaining 1 tablespoon sugar. Bake until crust is deep golden brown and fruit is bubbling, 1 hour to 1 hour 10 minutes. Let tart cool on baking sheet for 10 minutes. Using parchment, carefully slide tart onto wire rack and let cool until just warm, about 30 minutes.

6. While tart cools, line a large plate with parchment and lightly spray with oil spray. Arrange basil in single layer on plate, then lightly spray with oil spray and sprinkle evenly with remaining ½ teaspoon sugar. Microwave until bright green and crisp, about 90 seconds; transfer to paper towel–lined plate to cool completely, about 5 minutes. Serve tart, topping with basil.

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