Strawberry Basil Galette


Not much feels more summery to me than the introduction of farm fresh strawberries in the local farmers markets. It seems like there is a short period of time where the most perfect juicy berries are available to either pick for yourself or buy in adorable green cartons. I was thrilled to discover that there is a new green market within walking distance of my apartment that carried berries beyond the eye could see! I picked up a couple quarts and strolled them home to bake into something fabulous. I’ve been on a major pie kick, but we had company coming over in a couple hours so I wanted something a bit faster. So galettes it was- easy, rustic and delicious.


Have you ever paired strawberries with basil? The mild herb went so well with the sweet berries and I found this tart to die for good. Of course I used my favorite instant tapioca to keep the filling nice and thick. It also prevents the crust from getting soggy from all the juices (which is a typical issue with these types of tarts.) Seriously-if you bake with fruit and hate the watery mess that usually ensues- you need to try it for a thickener. It has made summer baking into something I just can’t get enough of! (S0 much so that I have another amazing fruit pie for you later this week, and have been baking up a pie storm all weekend which is evidenced on my instagram!)

This recipe makes 4 6-inch tarts- but you could easily turn it into one large double crusted pie, (or a few smaller tarts- the possibilities are endless!)

Stay tuned for a fabulous ice cream sandwich recipe later this week as well as my new favorite pie!!

Strawberry Basil Galette

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
  • 1/4 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 1/4 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 1/4 of the filling into the center- leaving at least 1 1/2 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.
Nutrition Information:
Yield: 8 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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  1. Strawberries are probably my absolute favorite fruit and I love baking with them, so you can imagine how obsessed I am with this gorgeous looking galette! I love how vibrant and juicy it looks, can’t wait to recreate it at home!

    xo, Elisa

  2. Hi! How can I do this with store bought puff pastry? I have some in the freezer.

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