Galette: Strawberry Galette with Basil Cream
Source of Recipe
Martha Stewart Living Magazine -- May 2008
List of Ingredients
3/4 cup heavy cream
3/4 bunch of basil (approx.; see notes above)
2 tablespoons turbinado sugar
3/4 cup mascarpone cheese
1 recipe Fearless Sweet Shortcrust Pastry* (see below)
1 lb strawberries, hulled
2 teaspoons cornstarch
1/4 cup plus 1 tablespoon turbinado sugar
1 large egg yolk
1 tablespoon water
1 tablespoon cold unsalted butter, cut into small pieces
Recipe
Equipment:
Baking sheet
Rolling pin
Saucepan or pot
Pastry brush
2 mixing bowls
Zip-top plastic bag
Hand mixer or stand mixer
First, start the cream. Combine the cream, the basil and the 2 tablespoons sugar in a pot.
Warm the cream gently and stir until the sugar dissolves, maybe four minutes.
Pour the cream into an airtight container (or just cover with plastic wrap) and chill for 1 - 2 hours, until just before serving.
Now make the galette. Preheat your oven to 350 degrees.
Slice the strawberries lengthwise into 1/4" slices. Add them to the mixing bowl.
Add 1/4 cup sugar and the cornstarch and toss well.
Your Fearless Sweet Shortcrust Pastry should already be in the zip-top bag, but if it isn't, find one and put it inside at about the middle.
Roll out the pastry in the bag until it pretty much fills the bag.
Using clean scissors, cut the bag along the side seams. Turn the dough out onto the baking sheet and remove the plastic.
Arrange the strawberry slices in concentric circles on the dough, starting about 1" from the edge.
Fold the edge over the berries.
Whisk together the yolk and water. Brush the outer crust with this mixture and sprinkle with the remaining 1 tablespoon sugar.
Dot the berries with the butter.
Bake 40 - 45 minutes, or until the crust is golden.
Just before serving, empty the chilled cream into the second mixing bowl (maybe the bowl of your stand mixer, if using.)
Add the mascarpone and beat until medium peaks form.
Slice the galette into slices and serve each slice with a generous dollop (or more - it's really good!) of the basil cream.
*Fearless Sweet Shortcrust Pastry (1 nine-inch pie)
1 cup flour
1/2 teaspoon salt
1/2 cup unsalted butter
2 egg yolks, beaten with 2 tablespoons iced water and 1/2 teaspoon almond extract
Equipment
Food processor
Plastic bag
Process the flour, sugar, salt and butter in the food processor until the mixture resembles fine breadcrumbs. This should take 15 - 20 seconds.
Pour in the egg mixture.
Pulse the dough until it just begins to stick together. Do not allow the mixture to form a ball; this will render the pastry too tough.
Turn the contents of the bowl of your food processor into a plastic bag and press into a round disc.
Press the air out of your plastic bag, seal, and chill for a minimum of two hours.
When the time comes for you to roll out your dough, I've found that the following tips make most pastry dough much easier to work with.
Chill your work surface. I use a glass cutting board and chill it in the refrigerator for a while before rolling.
Use aluminum foil on both the rolling surface and over the dough.
Flour the work surface. The original recipe did not call for it. It should have, as I had to scrape it off the foil and press it into the pie plate.
Chill the rolling pin, if yours is metal or marble.
|
|
member logon
