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Strawberry Basil Galette | Taste and Tipple

Strawberry Basil Galette

Course Dessert
Cuisine Canadian
Keyword Basil, Galette, Strawberry
Prep Time 20 minutes
Cook Time 45 minutes
Chilling Time 1 hour
Total Time 2 hours
Servings 6
Author Yvonne Langen



  • 1 ½ cups all-purpose flour
  • 1 Tbsp sugar
  • ¼ tsp kosher salt
  • 1 stick + 3 tbsp unsalted butter frozen and grated
  • 3-6 tbsp ice water
  • 2 tsp lemon juice
  • 1 medium egg room temperature for egg wash
  • 1 tbsp coarse sugar for sprinkling


  • 4 ½ cups fresh strawberries stems removed and halved
  • ¼ cup light brown sugar
  • 5 tbsp honey
  • 2 tbsp corn starch
  • 1 tsp vanilla extract
  • 1 tbsp balsamic vinegar


  • 3 tbsp basil chiffonade
  • 3-4 scoops vanilla ice cream


  1. Galette: In a large bowl, combine flour, sugar and salt.

  2. Remove butter from the freezer and grate, using a box grater. Using your hands, combine the butter with the flour mixture, breaking it into the flour until mixture resembles coarse crumbs.
  3. Add 3 tbsp cold water and 2 tsp lemon juice and mix with a spatula, drizzling in more water as needed (no more than 1 tablespoon at a time), until the dough just comes together (a few dry spots are ok).
  4. Gently knead the dough on a lightly floured surface until no dry spots remain, about 1 minute. Cover the dough with plastic wrap and refrigerate for one hour.
  5. Preheat oven to 375°F and line a baking sheet with parchment paper.
  6. Strawberry Filling: In a large bowl, combine the halved/quartered strawberries, light brown sugar, honey, corn starch, vanilla extract, and balsamic vinegar.

  7. Assembly. Remove dough from the fridge and on a lightly floured surface, roll the dough out into an 12-inch circle. Transfer the dough to the prepared baking sheet by wrapping it around the rolling pin and unrolling over the sheet.
  8. Spoon the strawberry filling onto the dough, leaving a 3-inch border at all sides. Lift the edges up and fold up and over the berries.
  9. Brush the crust with egg wash and sprinkle with sugar.
  10. Bake for 40-45 minutes, until golden brown.
  11. Serve. Remove from the oven and cool for 3-5 minutes. Sprinkle with basil chiffonade. Slice galette with a pizza cutter or sharp knife, serve slices topped with a scoop of vanilla ice cream. Enjoy!