You might notice that I always put up pictures of what I bake, but I only like to share the recipe when I think it was actually really good. This one was a hit! The basil whip cream with the strawberries was so delightful and the crust was amazing! Although this definitely was an all day kind of project, with all of the waiting you need to do while things go into the fridge. I woke up early and made the dough, a few hours later the whip cream, then towards dinner the rest.
For the dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
1. Pulse four, salt, and sugar in a food processor. Add butter, and pulse until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse until mixture begins to hold together. If dough it too dry, add 1/4 cup more water.
2. Gather dough into a round ball and wrap loosely in plastic wrap, and press into a disk using a rolling pin. Refrigerate until firm, at least one hour.
- 3/4 cup heavy cream
- 1/3 cup loosely packed fresh basil leaves, chopped
- 1/4 cup plus 3 tablespoons sugar
- 3/4 cup mascarpone cheese
- all purpose flour for dusting
- 1 pound of strawberries, hulled (about 3 cups)
- 2 teaspoons cornstarch
- 1 tablespoon cold unsalted butter, cut into small pieces
- 1 large egg yolk, for egg wash
- 1 tablespoon water, for egg wash
1. Combine cream, basil, and 2 tablespoons sugar in a heatproof bowl. Set bowl over (not in) a pan of simmering water, and stir until sugar dissolves, about 4 minutes. Cover with plastic wrap and refrigerate at least 1 hour. 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. On a lightly floured surface, roll out dough 1/4 inch thick. (I had to let me dough soften after taking it out of the fridge, about 15 minutes) Cut out a 10-inch round, and transfer to parchment-lined rimmed baking sheet. Refrigerate or freeze until firm, about 30 minutes.
3. Preheat oven to 350 °F. Meanwhile, cut strawberries lengthwise into 1/4 inch-thick slices. Reserve end pieces for another use. Gently toss slices with 1/4 cup sugar and the cornstarch, and immediately arrange n concentric circles on dough. Start 1 inch from the edge, overlapping slices slightly. Fold edge of dough over berries. Refrigerate 15 minutes. Dot berries with butter.
4. Whisk together egg yolk and the water. Brush dough edge with egg wash, sprinkle with remaining sugar. Bake until crust is golden brown, 40 to 45 minutes. Transfer to a wire rack to cool slightly. Serve galette warm with basil cream.