I am finally back with a new recipe! Yassss. I have the summer off from school and will actually be able to post more regularly now.
Can we talk about how gorgeous those strawberries are? Strawberry season is one of my favorite things about summer, they are so good.
I just want to point out the fact that the basil I used is from my little herb garden. It's actually going pretty strong right now, it's a miracle that I haven't killed anything in it yet. The basil infused cream adds a nice herbal note to the sweetness of the strawberries.
I have a few tips about this recipe, galettes are pretty simple but there are a few tricks to get them perfect. You have to roll out the dough thin, about 1/8" thick so that the bottom will bake thoroughly without burning the top. Baking at a lower temperature also helps with this issue. Your crust may seem a little dry, but this helps for the bottom to not get soggy from the filling.
For the filling the cornstarch is necessary to thicken the juices, and letting the pie cool before slicing. Strawberries produce a lot of juice while baking, which tastes amazing but can lead to soggy galette crusts. And no one wants that to happen. Also, the small pats of butter on top help to keep the strawberries from looking dried out from the baking process. I found this article on Bon Appetit and it was super helpful with developing this recipe.
This galette turned out so pretty, I love the rustic look that galettes have. Monday is the first day of summer, why not celebrate with this beautiful galette? Any excuse is good enough for pie.
*Basil Cream recipe from Joy the Baker
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