Strawberry Basil Galette
Yield: 8 servings, (4- 6 inch tarts)
  • 2 9 inch Pie Crusts
  • 1 quart of strawberries, hulled and sliced
  • zest and juice of 1 lemon
  • ¼ cup plus 2 tablespoons of sugar
  • 2 tablespoons instant tapioca (you can also use corn starch but the finished product will be more watery.)
  • 1 large sprig of basil, chopped (about ¼ cup.)
  • heavy cream or milk for brushing the crust
  • coarse sugar for sprinkling
  1. In a large bowl, combine the berries, sugar, tapioca, lemon zest, juice and about half the basil. Let let it sit while you prepare the crust.
  2. Cut each crust into two portions and let three of them chill in the fridge while you work on the first one.
  3. Roll it into an 8-inch circle, and spoon about ¼ of the filling into the center- leaving at least 1½ inches around the edge free for folding.
  4. Fold the border of the dough over the filling towards the middle, pressing slightly to seal. Set aside while you repeat with the other crust portions.
  5. Brush the edge of the crust with cream and sprinkle with coarse sugar.
  6. Bake at 425F for 10 minutes and then reduce the heat to 350F and bake for another 20 minutes or until the crust is golden and the filling is bubbly.
  7. Cool on a wire rack. Serve warm or room temperature.
Recipe by The Baker Chick at