We had dinner at our neighbors on Tuesday, roast lamb and a salad. I brought dessert, strawberry galette with basil infused whipped cream.
I strayed from Martha’s vision a bit.
Unlike Martha, I took a more rustic and free form approach. I used the ends of the strawberries, made a rectangle, and didn’t attempt neat circles. I also skipped the fried basil. I made the galette on Monday evening after it cooled down enough to use the oven (Monday’s high was 106), and it sat out until it had cooled enough to go in the fridge over night. I made the basil infused whipped cream on Tuesday before dinner. I lost track of time and it seeped for well over two hours. It was not served “warm” -although a room temperature of 85*F is fairly warm.
It tasted amazing anyway.
Strawberry Galette – how Martha suggests you actually make it
FOR THE BASIL CREAM
- 3/4 cup heavy cream
- 1/3 cup loosely packed fresh basil, chopped
- 2 tablespoons sugar
- 3/4 cup mascarpone cheese
FOR THE DOUGH
- 2 1/2 cups all-purpose flour, plus more for surface
- 1 1/8 teaspoons salt
- 1 teaspoon sugar
- 8 ounces (1 cup) cold unsalted butter, cut into small pieces
- 1/3 cup plus 2 tablespoons ice water
FOR THE GALETTE
- 1 pound strawberries, hulled
- 1/4 cup plus 1 tablespoon sugar
- 2 teaspoons cornstarch
- 1 large egg yolk
- 1 tablespoon water
- 1 tablespoon cold unsalted butter, cut into small pieces
Make the basil cream: Combine cream, basil, and sugar in a heatproof bowl. Set bowl over a small saucepan of simmering water, 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 2 hours.
Make the dough: Pulse flour, salt, and sugar in a food processor to combine. Add butter, and pulse until mixture forms coarse crumbs. Add ice water, and pulse 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. 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 together yolk and water. 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.