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Rustic yet refined, this spring classic unites the familiar flavors of strawberries and rich, buttery pastry. Although this galette needs no embellishment, basil-infused cream and sugared leaves lend a sophisticated touch to each slice.

Source: Martha Stewart Living, May 2008


For the Basil Cream

For the Fried Basil

For the Dough

For the Galette


Cook's Notes

Both the basil cream and sugar leaves can be prepared ahead.

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How would you rate this recipe?
  • timp
    7 AUG, 2008
    I have made this over 20 times since it appeared in the magazine. For family I just toss the strawberries in pell-mell and bake. It tastes fabulous either way. I tried the fried basil one time, it tasted like fried fish skin...won't repeat that. I often omit the marscapone cheese in the basil cream, but love the freshness the basil adds. The more I make it the better my crust turns out. I take the left over dough, roll it out and cut it with a biscuit cutter. I press the small dough round into the bottom and a little up the sides of a muffin tin and fill with whatever fruit I have makes a great little tart for kids lunches or a quick snack.
  • rsvoboda
    21 JUN, 2008
    Thsi may be taboo, but a store-bought pie crust would suffice. I made a galette with one l found in my freezer and my guests were impressed. FYI.. I made that my little secret!
  • susanbw
    9 JUN, 2008
    What a hit! I had no problems with the the dough. The basil cream add the special touch to this desert.
  • glorybees7
    20 MAY, 2008
    I tried the galette eventhough it wasn't presentable to anyone else. (It leaked) It is very tasty, indeed. I would try it again maybe after practicing on a few smaller ones or learning how to get the right consistency of the dough. Maybe I just had a bad dough day!
  • glorybees7
    17 MAY, 2008
    I just made this and am very disappointed. The dough cracked in the oven, the juice leaked out and burnt on the baking sheet. Maybe it takes practice? It is a good thing I wasn't making this for something special. To me the best part is the basil cream.
  • Copenhagenmama
    17 MAY, 2008
    Basil cream... what a great idea-adds such a surprise hint of flavour to the final product. Strawberries gave of a lot of liquid which didn't quite shape up with the cornstarch... maybe add a touch more. Otherwise a fantastic recipe!
  • theriskywhisk
    15 MAY, 2008
    Well actually, if you just pile the strawberries on there, you're basically just making a tart. The whole point of a galette is the beautifully layered fruit....
  • suebertrand
    15 MAY, 2008
    Fabulous! I made without the basil and received rave reviews.
  • bakeaholic
    24 APR, 2008
    The picture for this galette is not very appealing. That said, In n n n n n ve made it twice and itn n n n n n s delicious. The crust is buttery and flakey and the warm strawberries (in season, of course) burst with sweet flavor. I piled the strawberries in the middle of the dough as opposed to tediously layering each individual slice. With that change, it took about 5 minutes longer to bake. Also, no basil accompaniments are necessary. If I could post a photo I would.

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