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    Home » Recipes » Pies, Tarts, and Galettes

    Published: May 28, 2014 · Modified: Aug 6, 2017 by Alexandra Azary · This post may contain affiliate links

    The Incredible Hull: Strawberry Basil Galette with Basil Whipped Cream

    Jump to Recipe·Leave a review

    I have to admit that when I started making this galette, I was totally scared it would be a flop. I know that the whole strawberry basil thing is a thing - as in this isn't just some completely random combination of flavors I decided to put together - but trying it was actually a first for me. My tastebuds have only just started to appreciate herbs a bit more, so making this was a skeptical ordeal on my part.

    Strawberry Basil Galette with Basil Whipped Cream | brighteyedbaker.com #dessert #strawberries this recipe

    So here's the thing: it was ah-maz-za-zing. Like flaky-buttery crust - sweet, juicy strawberries - sweet notes of sugared basil amazing. And the basil whipped cream takes it way over the top in a completely necessary way; it's fresh, light, creamy, and surprisingly yummy. Typically I'm sort of a dessert purist who shuns adding things like ice cream and whipped cream to an already-perfect treat, but in this case, strawberry basil galette + basil whipped cream = heaven.

    Strawberry Basil Galette with Basil Whipped Cream | brighteyedbaker.com #dessert #strawberries

    And this slice right here? ↓

    Strawberry Basil Galette with Basil Whipped Cream | brighteyedbaker.com #dessert #strawberries

    It was devoured seconds after that photo was snapped. Honestly, I never do that.

    This post is part of The Incredible Hull campaign sponsored by OXO and Driscoll's Berries, which includes an amazing giveaway currently open for $350 worth of prizes! One lucky winner will receive an OXO Strawberry Huller (a must-have tool for working with bunches of strawberries), an OXO 3 Piece Berry Bowl & Colander Set, a $70 Gift Card to OXO.com, and a year's supply of Driscoll's berries. #TheIncredible giveaway is open until Friday, May 30th, at 5PM EST. Good luck! :)

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    Strawberry Basil Galette with Basil Whipped Cream

    Strawberry Basil Galette with Basil Whipped Cream | brighteyedbaker.com #dessert #strawberries
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    A buttery, flaky pie crust layered with a juicy layer of fresh strawberries and sprinkled with an earthy basil-sugar mixture. Top with a dollop of basil-infused whipped cream for a light, sweet, and refreshing treat.

    • Cook Time: 35 minutes
    • Total Time: 35 minutes
    • Yield: 1 galette 1x

    Ingredients

    Scale

    Basil Whipped Cream

    • 8 ¼ ounces (1 cup) heavy cream
    • handful of fresh basil
    • 2 ½ tablespoons vanilla sugar (or granulated sugar)

    Galette Crust

    • 3 ⅛ ounces (¾ cup, spoon and level) all-purpose flour
    • 2 ⅛ ounces (½ cup, spoon and level) whole wheat pastry flour
    • 1 tablespoon granulated sugar
    • ¼ teaspoon salt
    • 4 ounces (½ cup) unsalted butter, frozen
    • 6-7 tablespoons ice water

    Strawberry Basil Filling

    • 1 tablespoon minced fresh basil*
    • 3 tablespoons granulated sugar
    • 1 lb strawberries, hulled and sliced
    • 2 tablespoons cornstarch, sifted
    • 2 tablespoons all-purpose flour

    Glaze & Garnish

    • 1 egg, lightly beaten
    • sparkling sugar, for sprinkling
    • fresh basil, for garnish

    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.

    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.

    Strawberry Basil 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 ¾" 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.

    Notes

    *I used OXO's Herb Mincer to mince my basil. It's pretty hassle-free and easy to get pieces that are nice and small.

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    Tag @brighteyedbaker on Instagram and hashtag it #brighteyedbaker

    Disclosure: I received complimentary strawberries and tools from Driscoll's Berries and OXO, respectively, for this campaign. This post contains affiliate links. All writing and opinions are 100% mine, as always. Thank you for supporting the sponsors who make this blog possible!

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    1. Faustina Gilbey says

      September 05, 2014 at 2:26 am

      This looks fabulous!....I'm not a great dessert eater however this I will make! Grazie...Faustina

      Reply
      • alexandra says

        September 07, 2014 at 7:42 pm

        It's definitely not super desserty! I ate it for breakfast! :)

        Reply
    2. Annie @Maebells says

      May 30, 2014 at 9:09 am

      This looks delish! The crust is so flaky and buttery and those strawberries! Yum! I want a slice right now!

      Reply
      • alexandra says

        June 17, 2014 at 6:47 pm

        SO flaky and buttery! :) Thanks Annie!

        Reply
    3. Leah says

      May 29, 2014 at 5:37 am

      Woah that is gorgeous!! beautiful pictures. *swoon*

      Reply
      • alexandra says

        June 17, 2014 at 6:39 pm

        Aww, thanks so much Leah!

        Reply
    4. evie says

      May 28, 2014 at 2:05 pm

      Oh my gawd. That looks FANTASTIC!! I might have to buy some strawberries this weekend for this!

      Reply

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    Profile photo of Alexandra (Alex) Azary, author of Bright-Eyed Baker.

    Hey There - I'm Alex! Thanks for stopping by! Here's what you can expect to find on Bright-Eyed Baker: lots of baked goods and other sweets made from scratch, plus the occasional coffee recipe, mixed drink, or kitchen how-to post. My goal is to show you that from-scratch baking - gluten-free, dairy-free, or otherwise - doesn't have to be intimidating, no matter how busy life gets. Learn more about me.

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