Flakey crust and a sweet, fresh filling make for the perfectly easy dessert this time of year. The strawberries are showing off right now and pair surprisingly well with selections from your herb garden.
Pastry
- 2 cups all- purpose flour
- ½ cup cornmeal
- 1 teaspoon salt
- 1 teaspoon sugar
- cup butter (unsalted, very cold, and cut into small pieces)
- ¼ to ½ cup ice water
- OR BUY A PREPARED PIE CRUST (as pictured)
Strawberry Filling
- 3 cups strawberries (cleaned and sliced)
- 1 tablespoon lemon juice (freshly squeezed)
- 3 teaspoon sugar
- 1½ tablespoon cornstarch
- 1 egg (for egg wash)
- 1 tablespoon of fresh chopped mint and basil
- Make the pastry by hand: Add the flour, cornmeal, salt, sugar and butter to a mixing bowl. Using two knives or a pastry cutter, cut in the butter until it resembles course sand. Add the water and mix it all together until the dough comes together. OR pastry with a food processor: Add the flour, cornmeal, salt, sugar and butter to a food processor. Pulse until the mixture resembles course sand. Add the water and continue to pulse until the dough comes together.
- Form into balls and chill: Turn the dough over onto a floured surface and form it into a ball. Cut the ball into 2 pieces, and flatten each one into a disk. Wrap in plastic wrap and refrigerate for at least an hour.
- Make the filling: Add all the filling ingredients to a bowl and mix everything together, let sit for 20 minutes.
- Prep: Preheat oven to 375 F degrees. Line a large baking sheet with parchment paper.
- Shape and assemble: When the dough has chilled, roll each piece into a rough circle, that’s maybe about 12 inches in diameter. In the middle of each circle, place 1/2 of the strawberry filling. Leave about a 2 to 3 inches border. Slowly fold up the sides of the galette over the strawberries all the way around. Repeat this with the remaining pastry and filling. Brush the pastry crust with the beaten egg.
- Bake: for about 30 to 35 minutes or until golden brown.
- Serve with vanilla ice cream and freshly sliced basil
