Strawberry Galette

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 6
• 3/4 cup heavy cream
• 1/3 cup fresh basil, loosely packed fresh (chopped)
• 2 tablespoons sugar
• 3/4 cup mascarpone cheese
• 2 cups vegetable oil
• 18 -24 large fresh basil leaves
• 1/4 cup granulated sugar, for sprinkling
• 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 )
• 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)

Recipe

• 1 make the basil cream:
• 2 combine cream, basil, and sugar in a double boiler and stir until sugar dissolves, about 4 minutes.
• 3 cover with plastic wrap, and refrigerate for at least 1 hour (or up to 2 hours for a more pronounced basil flavor).
• 4 strain through a fine sieve into a bowl. add mascarpone, and whisk until medium peaks form.
• 5 cover, and refrigerate until ready to serve, up to 24 hours.
• 6 make the fried basil: heat oil in a deep skillet to 325 degrees.
• 7 fry basil, a few leaves at a time, for 12 seconds. (the leaves will cause the hot oil to spatter- use splatterguard)
• 8 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.).
• 9 make the dough: sift flour, salt, and sugar in a food processor to combine. cut in butter, and pulse until mixture forms coarse crumbs.
• 10 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).
• 11 preheat oven to 350 degrees.
• 12 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.
• 13 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.
• 14 refrigerate for 15 minutes.
• 15 whisk egg yolk and water o male eggwash. brush dough with the egg wash, and sprinkle with remaining 1 tablespoon sugar.
• 16 dot berries with butter.
• 17 bake until crust is golden brown, 40 to 45 minutes.
• 18 transfer to a serving plate. serve warm with basil cream and fried basil.