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1
Combine cream, basil, and 2 tablespoons sugar in a heatproof bowl.
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2
Set bowl over (not in) a pan of simmering water, and stir until sugar dissolves, about 4 minutes.
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3
Cover with plastic wrap, and refrigerate at least 1 hour (or up to 2 hours, for more pronounced basil flavor).
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4
Strain through a fine sieve into a bowl.
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5
Add mascarpone, and whisk until medium peaks form.
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6
Cover, and refrigerate until ready to serve, up to 2 hours.
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7
On a lightly floured surface, roll out dough 1/4 inch thick.
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8
Cut out a 10-inch round, and transfer to a parchment-lined rimmed baking sheet.
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9
Refrigerate or freeze until firm, about 30 minutes.
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10
Preheat oven to 350F.
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11
Meanwhile, cut strawberries lengthwise into 1/4-inch-thick slices.
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12
Reserve end pieces for another use.
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13
Gently toss slices with 1/4 cup sugar and the cornstarch, and immediately arrange in concentric circles on dough.
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14
Start 1 inch from edge, overlapping slices slightly.
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15
Fold edge of dough over berries.
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16
Refrigerate 15 minutes.
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17
Dot berries with butter.
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18
Whisk together egg yolk and the water.
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19
Brush dough edge with egg wash, and sprinkle with remaining 1 tablespoon sugar.
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20
Bake until crust is golden brown, 40 to 45 minutes.
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21
Transfer to a wire rack to cool slightly.
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22
Serve galette warm with basil cream.
