Strawberry Basil Galette
The unexpected combination of strawberries and basil tastes like everything you love about summer.
- 1 lb (450g) fresh strawberries, hulled and sliced (about 3 cups/750 mL)
- 3 tbsp (45 mL) sugar, plus more for sprinkling
- 2 tbsp (30 mL) cornstarch
- 2 tbsp (30 mL) torn basil leaves (about 5 basil leaves), plus more for garnishing
- 1 tbsp (15 mL) lime juice
- 1 pkg (15 oz/459 g) refrigerated pie crust (1 crust), softened according to package directions
- 2-3 tbsp (15-30 mL) softened butter, cubed
- 1 egg, beaten
- Optional: ice cream or whipped cream
Preheat the oven to 425°F (220°C).
Combine the strawberries, sugar, cornstarch, basil, and lime juice; toss gently to combine. Let the mixture stand for 3–4 minutes.
Unroll the pie crust and place it on the CAST IRON SIZZLE SKILLET
Pour the strawberry mixture into the center of the pie crust, leaving about 2" (5 cm) uncovered around the edge. Fold the outer edge of the crust over the filling, overlapping every 2" (5 cm) to form an even border. Pinch the pleats to seal.
Add the butter on top of the filling. Brush the crust with egg wash and sprinkle with additional sugar.
Bake for 28–30 minutes, or until the crust is golden brown and the filling is bubbling. Let it cool on the skillet for 20 minutes before serving. Top with additional basil and serve with ice cream and/or whipped cream, if you’d like.
- 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 260, Total Fat 14 g, Saturated Fat 7 g, Cholesterol 50 mg, Sodium 200 mg, Carbohydrate 32 g, Fiber 2 g, Sugars 10 g (includes 6 g added sugar), Protein 3 g
A galette is French pastry that’s essentially a freeform pie. Instead of using a pie plate, you fold the dough over your filling for a gorgeous, rustic dessert.
To cook on the grill, preheat the grill on medium-high heat to around 425°F (220°C). Prepare the galette as directed, then place it on the preheated grill. Close the lid and cook for 28–30 minutes, or until the crust is golden brown and the filling is bubbling. Watch the galette closely, because it may brown more quickly on the grill.