Strawberry Raspberry Basil Galette

Summer’s here, bitchezzzzz.

strawberry basil galettestrawberry basil galette

It is impossible to overstate how happy I am that the outdoor farmer’s market is back in Somerville. I rolled up to the market last weekend and promptly dropped some fat stacks on strawberries (I may or may not have taken out a loan to support my strawberry habit), but I DON’T CARE. Consider this blog post a note to self to jam the shit out of some berries later this summer.

strawberry basil galette

The moment I saw this beautiful basil I knew I wanted to do a sweet-savory thang and mix it with some gorgeous berries. I decided to save some of the fresh berries, so I mixed them together with frozen raspberries, which worked great. The two berries created a perfect sweet tartness and the basil started out peppery and turned sweet toward the end. MUY BUENO.

strawberry basil galette

I used Isa’s olive oil pie crust, because A) Isa is a genius and why mess with crust perfection and B) I had no margarine, shortening, or coconut oil in my house, so olive oil was my fat of choice. Galettes are the easiest goddamn things to make in the world (this dummy has now done it twice) because you make the dough and then plop some shit in it, vaguely wrap it up in a bundle and call it a day.

strawberry basil galette

Strawberry Raspberry Basil Galette

Pie crust recipe is from Isa Chandra

Preheat oven to 425*

For the dough:

2 1/2 cups all-purpose flour

3/4 teaspoon salt

2/3 cup olive oil, partially frozen (leave in the freezer for about 1 hour ahead of time)

4 to 8 tablespoons ice water

1 tablespoon apple cider vinegar

Granulated sugar (to sprinkle on the crust)

For the filling:

2 cups sliced strawberries (about 1/2 quart)

2 cups frozen raspberries (you may sub in fresh)

1/4 cup basil, julienned

1 teaspoon sugar (optional)

 

In a large bowl, mix together flour and salt. Add the olive oil by the tablespoonful, cutting it into the flour until the flour appears pebbly.

In a cup, mix together 4 tablespoons of ice water with apple cider vinegar. Slowly add 2 tablespoons of the water and vinegar mixture into the flour and stir into the dough, adding more water a tablespoon at a time until it holds together to form a soft ball. Be careful not to over-knead the dough.

Roll the dough into a ball, then press it into a disk about an inch thick. Place the disk between two 14 inch long pieces of waxed paper. Use a rolling pin, roll the disk into a circle about 1/4 inch thick. Refrigerate the dough wrapped in waxed paper for at least 30 minutes, or until ready to use.

While the dough is refrigerating, toss the strawberries, raspberries, and basil together in a bowl. You may add a sprinkle of sugar if you like, depending on how sweet you want it (I found it wasn’t necessary). Once the dough is chilled, spread the mixture in the center of the dough, leaving about 1 inch on every side. Fold the dough toward the center, pressing firmly to seal. Sprinkle a light coating of granulated sugar over the crust and press down gently. Bake for 20 minutes, reduce the heat to 350*, then bake for another 30-35 minutes, until the filling is bubbling and the crust is golden brown. Cool completely and serve room temperature.

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