New This Month

Strawberry Galette


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.

  • Servings: 8

Source: Martha Stewart Living, May 2008


For the Basil Cream

  • 3/4 cup heavy cream
  • 1/3 cup loosely packed fresh basil, chopped
  • 2 tablespoons sugar
  • 3/4 cup mascarpone cheese

For the Fried Basil

  • 2 cups vegetable oil
  • 18 to 24 large fresh basil leaves
  • Sugar, for sprinkling

For the Dough

  • 2 1/2 cups all-purpose flour, plus more for surface
  • 1 1/8 teaspoon salt
  • 1 teaspoon sugar
  • 8 ounces (1 cup) cold unsalted butter, cut into small pieces
  • 1/3 cup plus 2 tablespoons ice water

For the Galette

  • 1 pound strawberries, hulled
  • 1/4 cup plus 1 tablespoon sugar
  • 2 teaspoons cornstarch
  • 1 large egg yolk
  • 1 tablespoon water
  • 1 tablespoon cold unsalted butter, cut into small pieces


  1. Make the basil cream: Combine cream, basil, and sugar in a heatproof bowl. Set bowl over a small saucepan of simmering water, and stir until sugar dissolves, about 4 minutes. Cover with plastic wrap, and refrigerate for at least 1 hour (or up to 2 hours for a more pronounced basil flavor). Strain through a fine sieve into a bowl. Add mascarpone, and whisk until medium peaks form. Cover, and refrigerate until ready to serve, up to 2 hours.

  2. Make the fried basil: Heat oil in a deep skillet to 325 degrees. Fry basil, a few leaves at a time, for 12 seconds. (The leaves will cause the hot oil to spatter; step away from the pan while they cook.) Drain leaves on paper towels, and let cool completely. Sprinkle both sides of the leaves with sugar. (Basil can be stored at room temperature overnight.)

  3. Make the dough: Pulse flour, salt, and sugar in a food processor to combine. Add butter, and pulse until mixture forms coarse crumbs. Add ice water, and pulse until just combined (dough will still be crumbly). Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour (or overnight).

  4. Preheat oven to 350 degrees. On a floured surface, roll dough to 1/4 inch thickness. Cut out a 10-inch round, and transfer to a parchment-lined rimmed baking sheet. Refrigerate for 30 minutes.

  5. Make the galette: Cut strawberries lengthwise into 1/4-inch-thick slices. Reserve end pieces for another use. Toss slices with 1/4 cup sugar and the cornstarch, and immediately arrange them in concentric circles on dough. Start 1 inch from edge, overlapping slices slightly. Fold edge of dough over berries. Refrigerate for 15 minutes.

  6. Whisk together yolk and water. Brush dough with the egg wash, and sprinkle with remaining 1 tablespoon sugar. Dot berries with butter. Bake until crust is golden brown, 40 to 45 minutes.

  7. Transfer to a serving plate. Serve warm with basil cream and fried basil.

Cook's Notes

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

Reviews Add a comment

  • 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.