The Incredible Hull: Strawberry Basil Galette with Basil Whipped Cream

Instructions

Basil Whipped Cream (Part One)

1. Combine cream and basil in a small saucepan. Cover and heat over medium just until small bubbles begin to form on the surface and steam forms. Remove from heat and refrigerate until cold, letting basil steep in cream.

Strawberry Basil Galette

Crust

1. In a medium bowl, whisk together the all-purpose flour, pastry flour, sugar, and salt.
2. Using the large-hole side of a box grater, grate butter into bowl. Toss with a wooden spoon until all of the butter is coated in flour and no large clumps remain.
3. Add 5 tablespoons ice water and work in gently with hands, beginning to bring dough together in a ball. Add another 1-2 tablespoons ice water as needed until the dough forms a ball that is neither dry nor sticky. Be careful not to overwork the dough. Wrap in plastic wrap and refrigerate for about 45 minutes. Preheat oven to 400ºF during the last 10 minutes of chilling time.

Filling

1. Whisk minced basil into sugar until evenly dispersed. In a separate bowl, toss strawberries with cornstarch until coated, with all of the cornstarch moistened.
2. Remove chilled dough from fridge. Flouring dough as needed, roll out to a 12″ circle on a floured piece of parchment. Transfer dough (on parchment) to a baking sheet.
3. Dust top of dough with 2 tablespoons flour, leaving a clear outer border about 1 3/4″ wide. Arrange strawberries concentrically on top of dough, leaving the outer border empty. Sprinkle sugar mixture evenly over berries.
4. Fold and pleat dough around edges of galette, over fruit. Freeze for 10 minutes. (If the dough is sticking when you try to fold the edges, freeze first and then try again).

Glaze & Garnish

1. Brush crust with beaten egg and sprinkle with sparkling sugar. Bake for about 35-40 minutes, until the crust is golden. Cool briefly before serving. If any juice has leaked out of the galette, be sure to transfer galette to a dry surface as soon as possible to prevent crust from getting soggy.

Basil Whipped Cream (Part Two)

1. Transfer cold cream to the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl and handheld beater). Beat on high until thickened. Slowly stream in sugar and continue to beat until cream holds its shape. (This may take longer than cream that hasn’t been heated, but it should happen eventually.) Do not overwhip cream.
2. Slice galette and serve while warm or at room temperature, garnished with a dollop of cream and a sprig of basil.