Strawberry Galette
"Recipe adapted from Martha Stewart's Strawberry Galette recipe. Knew I had to have it when I read the basil cream element - got that basil coming outta my ears in the garden!"
- Ready In:
- 1hr 45mins
- Ingredients:
- 20
- Serves:
-
6-8
ingredients
-
FOR THE BASIL CREAM
- 3⁄4 cup heavy cream
- 1⁄3 cup fresh basil, loosely packed fresh (chopped)
- 2 tablespoons sugar
- 3⁄4 cup mascarpone cheese
-
FOR THE FRIED BASIL
- 2 cups vegetable oil
- 18 -24 large fresh basil leaves
- 1⁄4 cup granulated sugar, for sprinkling
-
FOR THE DOUGH
- 2 1⁄2 cups all-purpose flour, plus more
- all-purpose flour, for surface
- 1 1⁄8 teaspoons salt
- 1 teaspoon sugar
- 1 cup unsalted butter, cold (cut into small pieces)
- 1⁄3 cup ice water (plus 2 tablespoons )
-
FOR THE GALETTE
- 1 lb strawberry, hulled
- 1⁄4 cup sugar, plus
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- 1 large egg yolk
- 1 tablespoon water
- 1 tablespoon unsalted butter, cold (cut into small pieces)
directions
-
Make the basil cream:
- Combine cream, basil, and sugar in a double boiler 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 24 hours.
- 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- use splatterguard)
- 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.).
- Make the dough: Sift flour, salt, and sugar in a food processor to combine. Cut in butter, and pulse until mixture forms coarse crumbs.
- Add ice water, and mix 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).
- 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.
- Make the galette: Cut strawberries lengthwise into 1/4-inch-thick slices. Reserve end pieces for another use (want perfect even center slices for the concentric rings). 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.
- Whisk egg yolk and water o male eggwash. 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.
- Transfer to a serving plate. Serve warm with basil cream and fried basil.
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RECIPE SUBMITTED BY
Busters friend
Pleasure Island, 73
<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster & Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.</p>
