STRAWBERRY & BASIL GALETTE WITH BLACKPEPPER
Prep time
Cook time
Total time
Author: HATIBON
Recipe type: Dessert, Tarts and Pies, Sweet
Serves: 4-5 people
Ingredients
- PIE CRUST
- 115 gr butter (cut into cubes and kept in the freezer for 15-20 mins prior to using)
- 1¼ cups all purpose flour (175 gr)
- 1 Tbs granulated sugar
- 3 Tbs water + 1 Tbs apple cider vinegar (ice cold)
- ½ ts salt
- .
- 1 pound strawberries (½ kg)
- 3-4 Tbs granulated sugar
- 2 tsp corn starch
- 1 lemon (grated zest)
- 1 vanilla bean or 2 tsp vanilla extract
- 8-10 fresh basil leaves
- 1 tsp freshly ground black pepper
- .
- 2 Tbs ground almonds
- 1 Tbs granulated sugar
- .
- 2 Tbs milk
- 1 Tbs brown sugar
Instructions
- Place flour, sugar and salt in your food processor with the ice cold butter and whizz using short pulses until the butter pieces are the size of a pea.
- Add 3 Tbs of the water and vinegar mixture and mix for a few seconds. Squeeze a piece of dough to see if it's moist enough, the dough should just hold together, add the rest of the liquid if the dough falls apart in your hand.
- Bring dough together without kneading, form into a disk, wrap in plastic and rest in the fridge for an hour.
- Halve or quarter the strawberries if they are very large and mix with the sugar, corn starch, lemon zest, vanilla, black pepper and julienned basil. Marinate for 15-20 mins.
- Divide the pie dough into 4 or 5 pieces and roll each one on parchment paper to a ⅛ inch thickness.
- Mix ground almonds with one Tbs of sugar and divide between the rolled crusts making sure to leave an inch of border.
- Place the strawberries in the middle, draining most of their juice and fold the excess pastry over the fruit.
- Brush with milk and sprinkle about a table spoon of brown sugar all over the crust.
- Bake in a preheated oven 180 C (350 F) for 30-35 mins or until you have a deep golden crust.
- Let cool slightly and serve with whipped cream or ice cream.
Notes
The dough can be kept in the fridge for up to three days but once cooked, best eaten the same day.
The pie dough freezes well and will keep for two months if wrapped tightly with plastic.
Once the fruit is cooked they will lose their beautiful colour and become dull, to avoid this you can place a few cubes of butter on the fruit before baking. Or if like me you don't want to add the extra calories you can brush the juice that's ended up in the baking sheet on the berries.
Strawberries will release plenty of juice once mixed with sugar and the other things. It's best to drain the berries before placing on the dough as it will make the crust soggy. Save it to drizzle over the cream or ice cream when serving.
The pie dough freezes well and will keep for two months if wrapped tightly with plastic.
Once the fruit is cooked they will lose their beautiful colour and become dull, to avoid this you can place a few cubes of butter on the fruit before baking. Or if like me you don't want to add the extra calories you can brush the juice that's ended up in the baking sheet on the berries.
Strawberries will release plenty of juice once mixed with sugar and the other things. It's best to drain the berries before placing on the dough as it will make the crust soggy. Save it to drizzle over the cream or ice cream when serving.
Recipe by HatiBon English at https://www.hatibon.com/blog/2017/05/strawberry-basil-galette-black-pepper/