Strawberry Galette with Basil Whipped Cream Recipe

Name: Strawberry Galette with Basil Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup heavy cream; 1/3 cup loosely packed fresh basil leaves, patted dry and chopped; 1/4 cup plus 3 tablespoons sugar; 3/4 cup mascarpone cheese; All-purpose flour, for dusting; Pate Brisee (page 322; do not divide into 2 disks); 1 pound strawberries, hulled (about 3 cups); 2 teaspoons cornstarch; 1 tablespoon cold unsalted butter, cut into small pieces; 1 large egg yolk, for egg wash; 1 tablespoon water, for egg wash

Servings: persons

3/4 cup heavy cream
1/3 cup loosely packed fresh basil leaves, patted dry and chopped
1/4 cup plus 3 tablespoons sugar
3/4 cup mascarpone cheese
All-purpose flour, for dusting
Pate Brisee (page 322; do not divide into 2 disks)
1 pound strawberries, hulled (about 3 cups)
2 teaspoons cornstarch
1 tablespoon cold unsalted butter, cut into small pieces
1 large egg yolk, for egg wash
1 tablespoon water, for egg wash

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

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup heavy cream, 1/3 cup loosely packed fresh basil leaves, patted dry and chopped, 1/4 cup plus 3 tablespoons sugar, 3/4 cup mascarpone cheese, and more.

Yes, Strawberry Galette with Basil Whipped Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Strawberry Galette with Basil Whipped Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions