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 available...it makes a great little tart for kids lunches or a quick snack.

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!

What a hit! I had no problems with the the dough. The basil cream add the special touch to this desert.

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!

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.

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!

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....

Fabulous! I made without the basil and received rave reviews.

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.