Mini Strawberry Basil Galettes
Recipe for mini strawberry basil galettes: buttery, flaky crusts filled with fresh strawberries and basil and baked until golden brown and bubbling!
This post is sponsored by Minerva Dairy All thoughts and opinions are my own. Thank you for supporting brands that make In Bloom Bakery possible!
About Mini Strawberry Basil Galettes
Strawberries and basil are a wonderful combination and mini galettes are the perfect way to enjoy this yummy pair. This recipe can either make 6 mini galettes or one full sized. Galtettes are easier than making a pie and I would say even more delicious. They start with a buttery, flaky crust that’s made with Minerva Dairy’s butter. Fresh sliced strawberries are tossed with chopped basil and sugar. The berries are placed in the center of the crust and the edges are folded over holding everything in place. A brush of egg wash and a sprinkling of sugar finishes off the galettes. They’re then baked until they are golden brown and the strawberries are bubbling. Follow the steps to make these cuties!
What is Needed for Mini Strawberry Basil Galettes:
A baking sheet
Parchment paper
1 1/4 cup of all purpose flour
1 tbsp granulated sugar
1/2 cup of cold unsalted Minerva Dairy butter
2 tbsp of cold water
1/4 tsp of salt
2 cups of sliced strawberries
2 tsp of corn starch
1/4 cup of turbinado sugar plus more for sprinkling
1 tbsp of fresh, finely chopped basil
1 egg for an egg wash
How to Make Mini Strawberry Basil Galettes:
For the Crust
In a food processor pulse 1 1/4 cup of all purpose flour, 1 tbsp granulated sugar and 1/4 tsp salt together. Chop 1/2 cup of cold butter into small pieces. While the food processor runs add the butter a few pieces at a time. Add 2 tbsp of cold water a little bit at a time until the dough pulls together and starts to form a ball.
Form the dough into a disk, wrap it with plastic wrap and chill it in the fridge for 1 hour or overnight.
When ready to make the galette, take dough out of the fridge and let sit for 30 minutes or so until it becomes a little softer.
On a floured surface, roll the dough out into a large circle, about 9 inches in diameter, 1/4 of an inch. (If making 1 regular sized galette, transfer the dough to a parchment paper lined baking sheet at this point.) If making mini galettes, cut six 5 in circles out of the dough. (I used a bowl to do this).You will probably need to cut a few then re-roll the dough out and cut again. Then transfer the six dough circles to a parchment paper lined baking sheet.
For the Strawberry Basil Filling
Toss 2 cups of sliced strawberries with 1/4 cup turbinado sugar, 2 tsp corn starch and 1 tbsp chopped basil. Once the dough is rolled out and on a parchment paper lined baking sheet, spoon the strawberries into the center of the dough. Do not pour the liquid on top or it will be a runny mess.
If you desire, heat the remaining strawberry liquid in a small sauce pan. Let it simmer for a few minutes until you notice it getting thicker. Spoon the thickened strawberry juice over the strawberries. (If choosing not to do this, toss the remaining juice, but a lot of the flavor is in the juice!)
Forming and Baking the Galettes:
Preheat oven to 400 degrees.
Begin folding the galette by taking a small piece of the outside of the dough and folding it about an inch in. Fold the next small outside piece of the dough so it slightly overlaps the other. Continue until all of the outside of the dough has been folded.
Brush a whisked egg over the dough perimeter and sprinkle additional turbinado sugar over the strawberries and the dough.
Pop the mini galettes or full sized galette into the fridge for at least 20 minutes. (The galettes won’t keep their shape if not chilled).
Bake the mini galettes/ full sized galette for 30 minutes at 400 degrees. The dough should be golden brown and the strawberries should be bubbling.
Let it cool for a few minutes before serving. It is best served with whipped cream or vanilla ice cream. Enjoy!
If you make these galettes please tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try
Strawberries and Cream Cupcakes
Chocolate Covered Strawberry Cake
Mini Strawberry Basil Galette
Ingredients
For the Crust
- 1 1/4 cup flour
- 1/2 cup cold unsalted butter
- 1/4 tsp salt
- 1 tbsp granulated sugar
- 2 tbsp cold water
For the Strawberry Basil Filling
- 2 cups sliced strawberries
- 1/4 cup turbinado sugar (plus more for sprinkling)
- 2 tsp corn starch
- 1 tbsp fresh, finely chopped basil
- 1 egg for egg wash
Instructions
For the Crust
- In a food processor pulse 1 1/4 cup of all purpose flour, 1 tbsp granulated sugar and 1/4 tsp salt together.
- Cut 1/2 cup of cold butter into small pieces. While the food processor runs add the butter a few pieces at a time.
- Add 2 tbsp of cold water a little bit at a time until dough pulls together and starts to form a ball.
- Form the dough into a disk, wrap it with plastic wrap and chill it in the fridge for 1 hour or overnight.
- When ready to make the galettes, take dough out of the fridge and let sit for 30 minutes or so until it becomes a little softer.
- On a floured surface, roll the dough out into a large circle, about 9 inches in diameter, about 1/4 of an inch. (If making 1 regular sized galette, transfer the dough to a parchment paper lined baking sheet at this point.) If making mini galettes, cut six 5 in circles out of the dough. (I used a bowl to do this). You will probably need to cut a few then re-roll the dough out and cut again. Then transfer the six dough circles to a parchment paper lined baking sheet.
For the Strawberry Basil Filling
- Toss 2 cups of sliced strawberries with 1/4 cup turbinado sugar, 2 tsp corn starch and 1 tbsp chopped basil.
- Once the dough is rolled out and on a parchment paper lined baking sheet, spoon the strawberries into the center of the dough. Do not pour the liquid on top or it will be a runny mess.
- If you desire, heat the remaining strawberry liquid in a small sauce pan. Let it simmer for a few minutes until you notice it getting thicker. Spoon the thickened strawberry juice over the strawberries. (If choosing not to do this, toss the remaining juice, but a lot of the flavor is in the juice!)
Forming and Baking the Galette
- Preheat oven to 400 degrees.
- Begin folding the galette by taking a small piece of the outside of the dough and folding it about an inch in. Fold the next small outside piece of the dough so it slightly overlaps the other. Continue until all of the outside of the dough has been folded.
- Brush a whisked egg over the dough perimeter and sprinkle additional turbinado sugar over the strawberries and the dough.
- Pop the mini galettes or full sized galette into the fridge for at least 20 minutes. (The galettes won't keep their shape if not chilled).
- Bake the mini galettes/ full sized galette for 30 minutes at 400 degrees. The dough should be golden brown and the strawberries should be bubbling.
- Let it cool for a few minutes before serving. It is best served with whipped cream or vanilla ice cream. Enjoy!
